Herein I’ll just provide the basic ingredients and general prep for this traditional caribbean delectable.
Casaba (or Yucca),
Salt (minimal/pinch) and Pepper, and,
Prep the Cod as you usually would (initial rinse and an overnight cold water bath, rinse again in the morning), then brake up the Cod into small flakes (however not mush, you want to get a bite here and there).
Peel the Casaba (make sure no pinkish/purple-ish rind is showing), cut into smaller pieces and grind (or grate, though in either case, not to fine) in a food processor or manually.
Chop the Cilantro, coarsley. Chop the Garlic and Shallots (to mince).
In a bowl, combine all the ingredients: Fennel Seeds, the minced, Cumin, Cilantro, Cod, Casaba Meal, and Salt and Pepper, and let rest for at least 30 minutes in the fridge.
Cooking: Later, remove bowl from fridge and scoop a small handfull of the fritter mixture and form either a small ball (average meatball size) or small pancake (to fit in the palm of your hand). Set aside to reach room temprature.
In a shallow frying pan (if not using a deep fryer) and some Olive Oil and a 1/2 tablespoon of butter. Just before your Butter starts to brown, add your fritters and cook for 3 to 4 minutes each side (use your judgment based on the thickness of your fritter however make sure it is cooked through and through).
Remove and plate. Top at will with any sauce and/or with any salad you enjoy.
For a topping, I prefer a lemon/lime based dressing with chopped Cilantro and Shallot, Salt and Pepper to taste. Though, a roasted red bell-pepper with roasted garlic dressing is not bad either.