Serves 6
500g floury potatoes, peeled and cut into equal-sized chunks
450g Salt Cod
10g soft unsalted butter
2 tablespoons finely chopped chives
2 tablespoons finely chopped parsley
grated zest of 1 lemon
a pinch of cayenne pepper
100g plain flour
3 eggs, lightly beaten
200g fresh fine white breadcrumbs
sunflower oil for deep-frying
white pepper
lemon wedges, to serve
Salt Cod Fish Cakes
1. Cook the potatoes in a large saucepan of boiling water until tender. Drain well, return to the pan and mash. Transfer to a large bowl.
2. Put the salt cod and butter into a food processor and process until smooth. Add to the potato with the herbs, lemon zest and cayenne, season with white pepper and mix well. Shape the mixture into patties 5cm round and 2cm thick, cover and leave in the fridge for 4 hours.
3. Put the flour into a shallow bowl, the beaten eggs into a separate bowl and the breadcrumbs into another bowl. Turn each fish cake in the flour, then dip into the beaten eggs and finally roll in the breadcrumbs to coat.
4. Heat some sunflower oil to 170°C in a deep-fat fryer or a large, deep saucepan. Fry the fish cakes in batches for about 5 minutes until golden. Drain on kitchen paper and serve with lemon wedges.