Salt Cod Fritters

• 1 1/4 pounds salted cod fillet, skin on
• 3 potatoes (about 1 pound), halved
• 1 tablespoon olive oil
• 1 onion finely chopped
• 2 cloves garlic, crushed
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1/2 cup pitted green olives, finely chopped
• 1 egg
• vegetable oil, for deep-frying

1. Rinse fish under cold water to remove excess salt.
2. Place fish in large bowl, cover with cold water; refrigerate, covered, overnight, changing the water three or four times.
3. Drain fish; discard water.
4. Place fish in large saucepan, cover with cold water; bring to the boil uncovered.
5. Reduce heat, simmer, covered, 5 minutes.
6. Drain fish, discard water; remove skin and bones then flake fish.
7. Boil, steam or microwave potato until tender; drain.
8. Roughly mash potato in large bowl.
9. Meanwhile, heat olive oil in large frying pan; cook onion and garlic, stirring, until onion softens.
10. Combine fish, onion mixture, parsley, olives and egg with potato; mix well.
11. Roll level tablespoons of fish mixture into balls, place on baking-sheet lined with parchment paper; refrigerate 30 minutes.
12. Heat vegetable oil in deep skillet or wok; deep-fry fritters, in batches, until lightly browned and heated through.
13. Drain on paper towels.

cod fillet, potatoes, olive oil, onion, garlic, parsley, green olives, egg, vegetable oil

Taken from www.foodrepublic.com/recipes/salt-cod-fritters-recipe/ (may not work)