Spicy Saltfish Cakes

• 1 pound salted cod
• 2 quarts of water
• 1 small onion, quartered
• 2 to 3 cloves garlic, whole
• Juice of 1/2 lemon
• 1/2 pound white potatoes, peeled, boiled and mashed
• 1/2 medium onion, minced
• 1 small green, red or yellow pepper, minced
• 3 cloves garlic, minced
• 2 tablespoons curry powder
• 1 1/2 tablespoons hot sauce or to taste
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1 teaspoon dried basil
• 2 teaspoons fresh parsley, minced
• 1 egg
• 1/4 cup unbleached flour
• Black pepper to taste
• Approximately 1 cup unbleached white flour for dusting
• Vegetable oil for frying

1. Soak the codfish for a half-hour in water.
2. Rinse and place in a saucepan.
3. Add the small onion, whole garlic and lemon juice.
4. Cover with water and simmer for 1 1/2 hours.
5. Add more water if necessary.
6. Remove the codfish to a large mixing bowl, or to the bowl of a food processor, and flake with a fork.
7. Add the potatoes, minced onion, pepper, minced garlic, curry powder, hot sauce, oregano, thyme, basil, parsley, egg and 1/4 cup flour.
8. Mix together and season with black pepper.
9. Form the mixture into balls using 1 heaping tablespoon per ball.
10. Dust with flour.
11. Deep-fry the fish balls in oil until golden in color, 3 to 5 minutes.
12. Drain on an absorbent towel and serve hot.

cod, water, onion, garlic, lemon, white potatoes, onion, green, garlic, curry powder, hot sauce, oregano, thyme, basil, fresh parsley, egg, flour, black pepper, unbleached white flour, vegetable oil

Taken from cooking.nytimes.com/recipes/499 (may not work)