Portuguese Salt Cod Fritters with Crunchy Lime Salad

Feed the entire family with these low-cost and low-calorie fritters

  • Serves: 4-6
cal 261
Portuguese Salt Cod Fritters with Crunchy Lime Salad
  • 400g fluffy potatoes such as Maris Piper, mashed
  • 500g cod fillet, skin removed
  • 100g sea salt
  • 500ml whole milk
  • 25g coriander, half finely chopped and the other half reserved for salad
  • 25g dried dill, reserve half for salad
  • 25g dried parsley, reserve half for salad
  • 2 eggs
  • 2 spring onions, finely chopped
  • 1 large garlic clove, grated
  • 50g plain flour
  • 1 lime, zest only, reserve juice for squeezing over salad
  • pinch chilli flakes (optional)

Nutrition: per serving

  • cal261
  • sat fat2.9g
  • protein23.9g
  • salt4.57g
  • carbs26.1g
  • sugar6.1g

Ingredients

  • 400g fluffy potatoes such as Maris Piper, mashed
  • 500g cod fillet, skin removed
  • 100g sea salt
  • 500ml whole milk
  • 25g coriander, half finely chopped and the other half reserved for salad
  • 25g dried dill, reserve half for salad
  • 25g dried parsley, reserve half for salad
  • 2 eggs
  • 2 spring onions, finely chopped
  • 1 large garlic clove, grated
  • 50g plain flour
  • 1 lime, zest only, reserve juice for squeezing over salad
  • pinch chilli flakes (optional)
Like this recipe? Share it!
Method
  • Put half of the salt on a large plate, then place the fish fillets on top and push them into the salt. Top with the remaining salt and push it into the surface of the fish.
  • Leave for at least 10 minutes to draw out the moisture and toughen the flesh. Rinse the fish, then place it in a frying pan and cover with milk. Bring to the boil and turn off the heat, leaving for several minutes until the fish is cooked through. Pour through a colander and rinse, using your hands to break the fish into large flakes. Set aside to dry out.
  • In a large bowl, mix the mashed potato with the herbs, eggs, spring onion, chilli flakes (if using), lime zest, garlic clove and flour. Mix well and season with pepper (avoid using salt at this stage as the cod will be salty). Add the cod and gently mix through. Using two tablespoons, form into loose quenelles, or rough balls, and place on a greased baking tray. Refrigerate for half an hour.
  • To cook, heat ½ tablespoon of olive oil in a large frying pan and fry for 2 minutes on each side until dark brown and crispy. Mix all of the salad ingredients and serve alongside the fritters.
Like this recipe? Share it!

Nutrition: per serving

  • cal261
  • sat fat2.9g
  • protein23.9g
  • salt4.57g
  • carbs26.1g
  • sugar6.1g

7-day Veggie Challenge

Healthy Diet Reader Survey - Win One of Five Salter Electric Soup Makers Worth £500! Click Here

FREE food diary

All of our recipes are accredited by Juliette Kellow, registered dietitian.