Bacalhau Cakes (Portuguese Salt Cod Fritters)

• 350 g Salted cod
• 500 g Yukon Gold potato
• 1 Egg
• 3 Spring onion
• 15 g Fresh parsley
• ½ tsp Black pepper
• ¼ tsp Fine sea salt
• 4 tbsp Olive oil
• 1 Lemon

1. Soak the salted cod in a bowl of cold water for 45 minutes, changing the water once halfway through. Drain well.
2. Meanwhile, peel the potatoes and cut into even chunks. Boil in a large pot of lightly salted water for 12 to 15 minutes, until very tender, then drain and let the steam evaporate for 2 minutes.
3. Put the cod in the same pot and cover with fresh cold water. Bring to a gentle simmer and cook for 8 to 10 minutes until the fish flakes easily, then drain and cool briefly.
4. Mash the potatoes until smooth. Flake the cod, removing any skin and bones, then finely slice the spring onions and chop the parsley.
5. In a mixing bowl, combine the mashed potato, flaked cod, spring onion, parsley, black pepper and the egg. Mix until cohesive, then taste and add the fine sea salt only if needed.
6. Shape the mixture into small cakes, about 10 to 12 in total, pressing firmly so they hold together. If the mixture feels warm and soft, rest the cakes for 5 minutes so they firm up.
7. Heat 2 tbsp of the olive oil in a large frying pan over medium heat. Fry the cakes in batches for 3 to 4 minutes per side until deep golden and crisp, adding the remaining oil as needed.
8. Transfer to a plate and serve hot with the lemon cut into wedges for squeezing. Grind over a little extra black pepper if you like.

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