Salt cod fritters with olive oil, garlic and capers
By: Frank Bordoni
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Salt cod fritters with olive oil, garlic and capers
- Prep time:
- 20 mins
- Cook time:
- 15 mins
- Serves:
- 4
Tart with preserved lemon and tangy with gherkins and capers, Frank Bordoni adds a twist to favourite fishcakes
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Ingredients
- 1kg salt cod, skinned, boned and flaked
- 400g Potatoes, cooked, mashed and cooled (Roseval, Desiree or Maris Piper)
- 100ml Olive oil, for frying
For the coating
For the topping
- 1 small Onion, finely chopped
- 3 cloves Garlic, crushed
- 100g capers
- 2 tbsp gherkins, finely chopped
- 0.5 Preserved lemons, chopped
- 1 tbsp Chives, chopped
- 1 pinch fine sea salt and freshly ground black pepper
Method
1. In a large bowl, mix together the mashed potatoes and flaked salt cod. Season and shape into fritters or 'croquettes', about 3cm diameter, or about the length of your little finger.2. Dip the fritters into flour, followed by beaten egg and then coat in fresh breadcrumbs. Heat 4 tbsp of the olive oil in a shallow pan over a medium heat. Fry the fritters until golden, remove from the pan and keep warm.
3. Add the remaining oil to the pan and toss in the onion, garlic, capers, gherkins, preserved lemon and a pinch of salt and pepper - fry for a minute or so. Place the fritters on 4 plates and spoon over the warm dressing. Scatter with fresh chives and serve immediately.
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