Portuguese Fishcakes
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ingredients
Serves 2–3
500 g dried, salted cod
500 g potatoes
1 large onion
½ bunch parsley
1-2 eggs
peanut oil
preparation
Leave the dried fish to stand in a bowl of water for 12 hours, changing the water 3 to 4 times during this period. Then put the fish in a saucepan and cover with water. Bring the water to the boil. If the water is too salty, pour off the water, add fresh water and cook the fish for about 20 minutes.
Leave the fish to cool down, then remove the skin and bones and cut the fish up into small pieces.
Boil, peel and mash the potatoes. Mix the fish, potatoes, finely chopped onions and parsley together with the egg using your hands. Add a second egg if it is too dry.
Form small fishcakes using a spoon. Heat peanut oil in a frying pan. Place the fishcakes in the hot oil and fry golden brown on both sides. Place the fried fishcakes on kitchen paper and leave to cool.
Serve with seasonal vegetables.
