Traditional Salt Cod Cakes

Ingredients

• Salt Cod (500 grams)
• Potatoes (4 medium-sized, peeled and cubed)
• Onion (1 medium, finely chopped)
• Garlic (2 cloves, minced)
• Fresh Parsley (1/4 cup, finely chopped)
• Egg (1 large, beaten)
• All-purpose Flour (1/2 cup, for dredging)
• Olive Oil (1/4 cup, for frying)
• Salt and Pepper (to taste)

Instructions

1. Cover the salt cod with cold water and let it soak for 24 hours, changing the water 2-3 times to remove the excess salt.
2. Place the soaked cod in a pot, cover with fresh water and bring to a boil. Reduce heat and let it simmer for about 20 minutes, or until the fish is tender and can be easily flaked with a fork. Drain and let it cool.
3. While the cod is cooling, boil the potatoes in another pot until they are tender. Drain well and mash until smooth.
4. In a large bowl, combine the flaked cod, mashed potatoes, chopped onion, minced garlic, parsley, and beaten egg. Season with salt and pepper to taste.
5. Shape the mixture into patties, about 2 inches in diameter. Dredge each patty in flour, shaking off the excess.
6. Heat the olive oil in a large skillet over medium heat. Fry the cod cakes in batches, being careful not to overcrowd the pan. Cook until golden brown on both sides, about 4 minutes per side.
7. Transfer the fried cod cakes to a plate lined with paper towels to drain excess oil. Serve hot.