Ever wonder why people say "codfish" instead of "cod"? Easier to understand with Tuna: "Tuna" is at the fish market, "Tunafish" is that stuff in a can you make sandwiches out of with white bread, mayo, and capers or sliced gherkins.
Cod, Scrod, or Haddock all work.
Like the best crab cakes, codfish cakes are best without any filler like mashed potatoes or dough. Maybe just a dash of flour and egg to hold it together.
The ingredients in this recipe are good, but I disagree with putting the meat in a food processor. Best to simply steam the meat a little until it begins to flake, and then stir it around with the mix so it breaks up somewhat.
Probably the most classic version is made from dried salt cod, "bacala", but there is no need to use that.
Serve with lemon, tartar sauce, or even red seafood sauce. Or best, nothing but salt and a glass of wine.