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/

Serves 4

Ready in 20 minutes

300 ml milk

20 grams butter

15 grams all purpose flour

4 tbs finely chopped parsley

2 drops of lemon juice

Salt and pepper

Prepare the roux: melt the butter in a saucepan and add the flour. Mix well and let cook – high heat – unit it get hazelnut coloured.

Add the milk and mix well.

Keep on fire and bring to a boil – the sauce will thicken. Cook for 2-3 minutes and retain from fire. Meanwhile finely chop the parsley.

Add the parsley, the lemon drops and season with salt and pepper.