Soak the cod in cold water,
drain and replenish at intervals to wash away the salt. Approximately 3
soakings over 1 hour depending on the saltiness of the salt cod. Rinse well
under running cold water and drain. Put aside.
Cook the potatoes in
salted water (1 teaspoon salt) for 25 minutes or until cooked. Allow to cool, peel
them and put aside. Mash to a uniform consistency.
Poach the salt cod fillet for 4
minutes. Drain, remove any bones and skin, flake with a fork and break into
small pieces suitable for incorporation with the mashed potatoes. Add the
boiled potatoes and mash the two together to make a uniform, but not too fine
mash. Season with salt (if necessary) and pepper to taste. Take it easy with
the salt as the salt cod is already salty. Mix well together.
Place the salt cod and potato
mash, butter and milk in a saucepan. Cook over low heat. Stir continuously
until the mash thickens. Remove from the heat and allow to cool.
Add the finely chopped parsley,
grated cheese and the egg. Mix well together. Taste and adjust seasoning if
necessary. Cover and allow to stand for 20-30 minutes.
Place the flour in a dish, a
beaten egg in another and the breadcrumbs in a third dish.
Form the salt cod potato
mixture into croquettes (ball shaped 3-4 cm in diameter).
Heat the oil in the frying in
sufficient quantity for deep frying.
Take one croquette ball, roll
in the flour, then into the beaten egg, allow surplus egg to drip off. Then
roll into the breadcrumbs, shake off any excess crumbs, then gently place into
the hot oil. Allow to cook until for 1-2 minutes or until light golden in
colour. Drain on absorbent paper and serve over a lettuce bed with lemon
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