Serves 4 or 8 cakes
Ready in 1H
500 grams salted cod fish
1 onion
400 grams potatoes
80 grams butter
1 egg
breadcrumbs as needed
Keep the salted cod for 24-48 hours in cold wtaer (keep refirgerated). Rinse and change the water every 8 hours.
Put the cod into a casserole covered with cold water and bring the water to a boil. As soon as the water boils, retain from fire and drain. Cool down.
Meanwhile, cook the potatoes and dice them. Set aside.
Slice finely the onions and cook them gently with one tbs of butter in a pan, until translucent.
Once cold, clean the skin and bones from the cod and break it into flakes in a container.
Add the potatoes. Add the onions and the ground pepper.
Add the egg.
Mix well.
Helping yourself with a mould (or using your hands), make some small cakes (1 cm and a half thick – 8 cm diameter), and coat them with the breadcrumbs.
In a pan melt the butter and fry the cakes 6 minutes per side.
Serve with wilted spinach and Parsley Sauce.
Parsley Sauce: http://eatwithmarco.com/en/parsley-sauce/
Wilted Spinach: http://eatwithmarco.com/en/wilted-spinach/