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 [Recipes](/life/food/recipes)

 /  31 July 2018  

#  Portuguese Salt Cod Fritters  


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Serves

 Serves 4-6 

 



Total Time

 40 Minutes 

 



 

 

Ingredients

    400g of fluffy potatoes (such as Maris Piper), mashed  

   500g of cod fillet, skin removed  

   100g of sea salt  

   500ml of whole milk (approx.) to poach fish  

   1 packet dill (approx. 25g), half finely chopped (other half reserved for salad)  

   1 packet coriander (approx. 25g), half finely chopped (other half reserved for salad)  

   1 packet parsley (approx. 25g), half finely chopped (other half reserved for salad)  

   2 eggs  

   2 spring onions, finely chopped  

   Pinch of chilli flakes (optional)  

   1 lime, zest only (reserve juice for squeezing over salad)  

   1 large garlic clove, grated  

   50g of plain flour  

 



  

 For the salad  


   2-4 little gem, sliced lengthways in wedges  

   ½ cucumber, sliced in crescents  

   1 spring onion, finely chopped  

   Reserved coriander, roughly chopped  

   Reserved dill, roughly chopped  

   Reserved parsley, roughly chopped  

   Lime juice, to taste  

   Olive oil, to taste  

 



  

 



Method

 Step 1 

First make your quick salt cod by placing half of the salt on a large plate, and placing the fish fillets on top, pushing them into the salt beneath. Top with the remaining salt and push this into the surface of the fish.



 Step 2 

 Leave for at least 10 minutes to draw out moisture and toughen the flesh. Rinse the fish, then place in a frying pan and cover with milk. Bring to the boil and turn off, leaving for several minutes until the fish is cooked through. Pour through a colander and rinse, using your hands to break the fish into large flakes. Set aside to dry out.



 Step 3 

In a large bowl mix the mashed potato with the herbs, eggs, spring onion, chilli flakes (if using), lime zest, garlic clove and flour. Mix well and season with pepper (avoid using salt at this stage as the cod will be salty). Add the cod and gently mix through. Using two table spoons form into loose quenelles, or rough balls, and place on a greased baking tray. Refrigerate for half an hour.



 Step 4 

To cook, heat ½tbsp olive oil in a large frying pan and fry for two minutes a side until dark brown and crispy (that’s three sides if using quenelle shape). Mix all salad ingredients and serve alongside the fritters.



 



 

 

 

 

 

 

 

Recipe Courtesy of[ LovePotatoes.co.uk](https://www.lovepotatoes.co.uk/)

 

 

 

 

  

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