I'd like some help with a fishcake recipe I'm working on. We recently went to a restaurant and had an appetizer called codfish brandade croquettes. They were made with bacalao, were shaped into balls and deep fried and then served with a roasted red pepper coulis. It was delicious and gave me an idea to make codcakes with bacalao but I'm not sure how to go about it. I have the fish desalting so it should be ready by tomorrow evening. The flavors I want to incorporate are sauteed leeks, dill, and maybe roasted red pepper. I want to make them into little patties that I can bread and shallow fry and serve with skordalia. So here's where I'm stumped. - Do I cook the bacalao first and then shred or do I shred it before it's cooked. - How do I shred the bacalao, should I put it in a food processor or do it by knife in hand? - Do I use egg as a binder? Do I have to put flour in the mixture too? What else should go in the mixture?