Think of these as posh fish fingers with the added benefit that they taste better without tomato ketchup. Salt cod is one of the most popular foods in Spain and holds together better than fresh fish. We’d serve these with a dollop of aioli – a good choice for surprising festive finger food.
120 per serving (3 fritters)
2.5g er serving
24 hours soaking time, plus 10 minutes when cooking
Ingredients (makes 36):
- 400g salt cod
- 200g floury potatoes, quartered
- 50g canned butter beans, drained and rinsed
- 2 tbs s milk
- 2 tbss olive oil
- 2 garlic cloves, crushed
- 30g plain flour
- ¼ ts baking owder
- 2 eggs, separated
- 2 Spring onions, finely chopped
- A handful of fresh, flat leaf parsley leaves, finely chopped
- Light olive oil, for frying
- Lemon wedges, to serve
Step 1: Soak the salt cod in cold water for 24 hours, changing the water every 6-8 hours. Boil the potatoes for 15 minutes, until tender. Add the butter beans and cook for a further five minutes. Drain and put into a bowl. Mash with the milk and olive oil until chunky and well combined.
Step 2: Drain the cod and cut into chunks. Place in a saucepan and add enough water to submerge. Bring to the boil and cook for 10-15 minutes until tender. Drain and cool for a few minutes.
Step 3: When cool, pick out any bones and flake the flesh with a fork. Add the cod to the potatoes along with the garlic, flour, baking powder, egg yolks, spring onions and parsley. Whisk the egg whites, then fold into the potato mixture.
Step 4: Fill a heavy-based saucepan one-third full with light olive oil and heat over mediumhigh heat. The oil is ready when the surface is shimmering and a pinch of the fritter mixture sizzles on contact. Drop heaped tablespoons of the mixture into the hot oil and cook for two minutes, until golden and puffed. Transfer to a plate lined with paper towels, then serve with a wedge of lemon.
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