Salt Cod Fritters / Cakes - Tapas
These can be transformed by simply changing the herb to parsley or chives or adding a touch of finely chopped fresh green chilli or turn the origin on it’s head by using sweet potato instead of potato and changing the herb to coriander - Caribbean baby.
Preparation time: 20 minutes Quantity: Makes 10 - 12 cakes Cooking time: 5 - 6 minutes
Ingredients
250g / 9 oz salt cod
100 ml milk (any)
100 ml water
450g potatoes
2 onions - finely chopped
3 large eggs
1/2 tablespoon dill/ fennel - herb - chopped
seasoning
olive oil to fry
Method
- Soak the cod in cold water for a day, changing frequently to remove the salt
- Wash the cod thoroughly
- Simmer the cod in the milk and water for 12 - 14 minutes or until cooked
- Drain and flake
- Meanwhile boil or steam the potatoes until tender and mash well
- In a bowl add the cod, mash, onion, eggs and herbs
- Season well
- Heat up a frying pan with a 1/2 inch / 1 cm layer of olive oil
- Fry of tablespoons of mix until lightly browned all over (don’t let the oil get too hot)