Portuguese salt cod fritters (Pastéis de bacalhau)

1. Soak the salt cod in cold water for 24-48 hours, changing the water 3-4 times a day; then boil for 10 minutes, drain, remove the skin and bones and shred very finely (rubbing it in a clean tea towel works best).

2. Boil the potatoes in their skins until tender, peel and mash while still warm; leave to cool.

3. In a bowl combine the potato, fish, very finely chopped onion and finely chopped parsley; season with pepper and salt if needed (the fish can be salty).

4. Work in the eggs one at a time and beat vigorously with a wooden spoon for 3-4 minutes until the mixture is light and airy.

5. Shape three-sided oval dumplings with two tablespoons and fry in batches in plenty of oil at 175 °C for 3-4 minutes until golden brown (the amount given is the oil absorbed by the food).

6. Drain on kitchen paper and serve warm or lukewarm with salad or tomato rice.

Tip: The perfect "pastel" shape is the three-sided quenelle drawn with two spoons – if the mixture is too soft, add a spoonful of flour; if too stiff, a little more egg.