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Salt-cod fritters with sweetcorn salsa

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100g Dried smoked cod or alternative (smoked salmon or smoked haddock or cod)
300g Potatoes, peeled
1/2, grated Onion
1 tbsp, chopped Parsley
for frying Sunflower oil
2 Eggs
198g tin (tinned in water) Sweetcorn
1 Spring onion
1/2, finely chopped Sweet red (mirabella) pepper
1 tsp (finely chopped) Jalepenos
1 tbsp (chopped) Parsley
Juice of 1 lime

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Salt-cod fritters with sweetcorn salsa

    • Serves 4
    • Easy


    I recently found some bacalao which is dried and salted cod in a local supermarket. I used it in this recipe but as it might not be the easiest ingredient to find, you could easily substitute if for smoked salmon trimmings or smoked haddock or cod.

    This is also a corn salsa which I made with some bits I found in the fridge but you could alter the ingredients (e.g. leave out the jalepenos or substitute the pepper for tomato. Or just serve a side of sweetcorn!


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    Peel and boil the potatoes until cooked.


    Finely slice the smoked cod or smoked salmon and add to a large bowl. Using a potato ricer, add the potato to the bowl. Add the parsley. grated onion and eggs and mix well to form a batter.


    Make the salsa

    Add the sweetcorn, chopped jalepenos, chopped parsley, chopped sweet pepper and lime juice. Finely slice the spring onion and mix together.


    Cook the fritters

    In a pan, place enough oil to cover the base of the pan by 2 inches. Heat and when ready, drop in dessertspoon-sized portions of the batter and fry until golden and puffy. Turn halfway through cooking. Once cooked, drain on kitchen. Continue to cook the rest of the fritters in batches.

    Serve with the sweetcorn salsa and flatbread or pitta.This is also good with a side of chilli sauce or tomato ketchup.

    Alison Lyles

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