Salt Cod Fritters

Method

Soak the salt cod in cold water for 24 hours, changing the water several times to remove excess salt. Boil the desalted cod for 10 minutes until tender, then drain, cool and flake finely, removing any bones. Boil the potatoes until soft, peel and mash whilst still warm. Combine the flaked cod, mashed potato, flour, beaten eggs, chopped spring onions, thyme, minced chilli and black pepper in a large bowl, mixing well to form a thick paste. Heat the oil to 180°C in a deep pan. Using two spoons, carefully drop spoonfuls of the mixture into the hot oil and fry for 3-4 minutes until golden brown on all sides, working in batches to avoid crowding. Drain on kitchen paper and serve hot with lime wedges or a tomato-based sauce.