- 1 kg salt cod, soaked for 48 hours in 12 changes of fresh water
- 650 g potatoes, baked, mashed
- 4 eggs, beaten
- 100 g onions, chopped
- 50 g parsley, chopped
- 30 ml olive oil
- 6 cloves garlic, crushed
- 25 g cilantro, chopped
- 15 g cayenne pepper
- Black pepper, large pinch
- Olive oil, for frying
- Vegetable oil, for deep frying
4 lemons, quartered
50 g piri piri sauce
Small bowl filled with water
Place stockfish in a large pot with sufficient water to cover, bring to a low boil, simmer for 15 minutes, drain. Flake when cold, removing skin and bones. Shred in a food processor.
Combine cod and potatoes in a large bowl, knead for five minutes.
Sauté onions in olive oil in a frying pan over a medium heat for five minutes.
Add garlic, sauté for a further five minutes, until garlic and onions are soft.
Stir into the cod-potato mixture.
Add the cilantro and parsley, mix, then fold in the eggs.
Season with cayenne, salt and pepper.
Weigh 50 grams of the mixture, shape into balls using a wet hand.
Heat a pot or deep frier with vegetable oil to 190°C.
Deep fry balls until golden brown, about five minutes.
Drain on paper towels.
Serve with lemon wedges and piri piri sauce.
Piri Piri Sauce