directions

1. Start by boiling the potatoes, ideally with their skins on to prevent them from absorbing excess water. Once cooked, peel them and mash thoroughly or pass them through a sieve. Set aside.
   
2. Meanwhile, simmer the cod in just enough boiling water to cover it until tender, about 20 minutes. Drain, remove the skin and bones, and flake the fish as finely as possible using your fingers or a fork. For a finer texture, you can wrap the flaked cod in a clean cloth and press it firmly with your hands to break it down further.
3. Combine the flaked cod with the mashed potatoes. Add the eggs one at a time, then mix in the chopped onion and parsley. Taste the mixture and season with salt if needed—keep in mind that the cod may still retain some saltiness. The consistency should be firm enough for a spoon to stand upright in it. If it seems too dry, stir in a tablespoon or two of milk. Let the mixture cool completely before frying.
4. To shape the fishcakes, use two spoons to form oval-shaped portions, similar in size to large eggs. Fry them in hot oil (370°F/190°C), turning them several times until golden brown all over. Once cooked, lift them out with a slotted spoon and drain on paper towels to remove excess oil. Repeat the process until all the mixture is used.

*Tip

Where to find these ingredients?

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