Deep-fried Salt Cod Cakes with Aïoli

• 3 kg/6 lb potatoes
• 1.5 kg/3

Poach the potatoes and salt cod in unsalted water. Remove the cod, flake and debone. Put the potatoes through a mouli into a bowl, beat in the eggs, then add the cod, garlic, parsley and pepper. Deep-fry small, egg-sized blobs of the mixture at about 170°C (335°F).

To make the aïoli, purée the garlic, saffron, egg yolks and mustard, then add the oil, a few drops at a time, as in