Читать книгу Home Chef - Neven Maguire - Страница 75

450g (1 lb) potatoes, peeled and cut into chunks

150g (5oz) salt cod, soaked (see recipe introduction)

olive oil, for cooking

1 small onion, peeled and finely chopped

1 garlic cloves, peeled and finely chopped

2 tbsp chopped flat-leaf parsley

1 egg, lightly beaten

plain flour, for dusting

Maldon sea salt and freshly ground black pepper

Aïoli, to serve (see page 209)

Cook the potatoes, covered, in a saucepan of boiling salted water for 15-20 minutes until tender. Drain well, mash until smooth and set aside.

Poach the soaked salt cod in a small pan, with just enough water to cover, for about 10 minutes, then drain and roughly flake the flesh, removing all the skin and bones. Place in a large bowl.

Meanwhile, heat 2 tablespoons of olive oil in a small frying pan over a medium heat and cook the onion and garlic for about 5 minutes until soft but not browned. Stir the cooked onion and garlic, the flaked salt cod, parsley and egg into the mashed potatoes, mix to combine and season with black pepper. Taste the mixture at this stage to see if you need to season it with salt – you may not need any depending on how salty the fish is.

With floured hands, shape the mixture into twenty small balls. Flatten the balls slightly into 5cm (2in) round patties about 1cm (½in) thick. Arrange the patties on a large flat plate and cover with cling film. Chill in the fridge for about 30 minutes to allow the mixture to firm up a little.

Heat a thin film of olive oil in a large frying pan and cook the fritters in batches for 2-3 minutes on each side until crisp and golden brown. Drain the fritters briefly on kitchen paper and cover loosely with foil to keep warm while you cook the remainder.

Serve the fritters with a bowl of Aïoli on a large, warmed platter.