- Serves: 4-6 as a starter or tapas
- Cook Time: 20 minutes
- Prep Time: 30 minutes plus soaking time
- Effort: medium
For the piri-piri dip
- 4 piri-piri (birds eye) chillies, you can remove the seeds if you want a slightly milder sauce
- 2 cloves garlic
- 1 tsp sugar
- 2 lemons, juice only
- 1 tbsp hot water
- 1 tbsp vinegar
For the fishcakes
- 250 g shredded salt cod, de-salted ' see Cook's note
- 250 g potatoes, peeled
- 1 small bunch parsley, chopped
- 1 small onion, chopped
- 1 tbsp plain flour
- 1 egg, beaten
- vegetable oil, for deep-frying
Tips and Suggestions
To de-salt the salt cod, soak in cold water for 12 hrs, changing the water at least twice.
1. For the piri-piri sauce: place all the piri-piri sauce ingredients in a food processor and blitz until they come together as a smooth-ish sauce. Set aside until needed.
2. Place the potatoes in a pan of cold water, bring to the boil and simmer for around 8 minutes until just tender. Meanwhile, poach the salt cod in a separated pan of boiling water for around 2 minutes until just cooked through.
3. Put the potatoes in a bowl and mash them well. Add the cod, parsley, onion, flour and the egg. Mix everything very well and season with salt and pepper ' remember that the cod is already a little salty, so be careful not to add to much more salt. With two metal spoons, shape the dough into oval-shaped cakes.
4. Fill a medium sized pan two thirds full with the vegetable oil and put on a medium heat. Once the oil is hot enough for a cube of bread to turn golden in 30 seconds, fry the salt cod cakes in batches until they are golden all over. Remove them from the oil with a slotted spoon and drain on kitchen paper. Serve warm with the piri-piri dip.
Recipe and image supplied by Miguel de Almeida
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