Salt cod cakes with piri-piri dip

Miguel Almeida serves his fishcakes with a zingy sauce packed with chilli and lemon
Salt cod cakes with piri-piri dip
  • Rating:
  • 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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