Portugese salt cod fritters with crunchy lime salad

Portugese salt cod fitters with crunchy lime salad
Prep in Prep in:
30 mins
Cook in Cook in:
10 mins
Serves Serves:
4-6
Per Serving %RI
KCAL 561 28%
Fat 10.4g 14%
Sat Fat 2.2g 11%
Sugar 4.9g 5%
Salt 1.2g 20%

Method

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.

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.

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. 

To cook, heat ½tbsp olive oil in a large frying pan and fry for 2 minutes a side until dark brown and crispy (that’s 3 sides if using quenelle shape). Mix all salad ingredients and serve alongside the fritters.

Ingredients

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

500g cod fillet, skin removed

100g sea salt

500ml 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 chilli flakes (optional)

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

1 large garlic clove, grated

50g 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

400g fluffy potatoes (such as Maris Piper), mashed 500g cod fillet, skin removed 100g sea salt 500ml 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 chilli flakes (optional) 1 lime, zest only (reserve juice for squeezing over salad) 1 large garlic clove, grated 50g 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

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