About this recipe:Flavourful Portuguese fish cakes made with salt cod. The saltiness of the cod brings out a whole new dimension of flavour. These are easy to make and frying in olive oil makes all the difference.
450g salt cod
2 large potatoes, peeled and cubed
1 teaspoon seafood seasoning
ground black pepper to taste
30g chopped fresh parsley
2 eggs, beaten
1 large onion, finely chopped
60g plain flour
4 tablespoons olive oil for frying
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Method Prep:15min › Cook:45min › Ready in:1hr
Place the salt cod into a bowl and cover with cold water. Refrigerate for 8 hours. Pour off the water and replace with fresh water every 2 hours. After the fish has soaked for 8 hours, rinse in cold water, and cut into 8cm sections.
Place the cod and potatoes into a large pan and cover with water. Bring to the boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes.
Place the potatoes and cod into a mixing bowl. Season with the seafood seasoning, pepper and parsley; roughly mash with a potato masher. Stir in the eggs and onion until evenly combined. There should still be pieces of cod and potato in the mixture. Form into golf ball-sized pieces, and roll in the flour. Press between your palms to flatten slightly.
Heat the olive oil in a large frying pan over medium-high heat. Cook the cod cakes in batches until golden and crispy on both sides, about 3 minutes per side. Drain on a kitchen paper-lined plate.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.