Name: Portuguese Salt Cod Cakes
Yield: Serves 4–6
Cuisine: Portuguese
Ingredients: 3 garlic cloves, peeled and finely chopped; 1 handful of chopped fresh flat-leaf parsley; vegetable oil, for deep-frying; salt and pepper; plain flour; olive oil; 2 sprigs of fresh thyme; 1 bay leaf; 600 g salt cod, rinsed; 500 ml milk; 400 g freshly cooked mashed potato; wedges of lemon and garlic mayonnaise (aïoli), to serve; 3 medium egg yolks; 2 white onions, peeled and finely diced

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

Working in London exposes you to many interesting characters. In one restaurant I worked in briefly, the pot-washer would bang on about his cooking skills being much better than those of us mere chefs. He gave us his recipe for salt cod cakes and, in all their simplicity, they may well prove that he was right.

Ingredients

2 white onions, peeled and finely diced
3 garlic cloves, peeled and finely chopped
olive oil
600

Method

In a saucepan, sweat the diced onion and garlic in some olive oil for 10 minutes. Set aside.

Meanwhile, in another pan, poach the salt cod in the milk, with the bay leaf and thyme, until just cooked and able to be flaked, about 5–6 minutes. Remove the fish from the milk.

Stir the flaked fish into the mashed potato with the egg yolks and parsley. Fold in the onion and garlic, the