Ingredients
- cod or other firm white fish 500g
- left-over mashed potato 500g, chilled (or boil then mash 500g peeled floury potatoes then cool and chill)
- garlic 4 cloves, crushed
- spring onion a bunch, thinly sliced
- flat-leaf parsley a small bunch, finely chopped
- dill a small bunch, finely chopped
- lime 1, zested plus wedges to serve
- ground turmeric 1 tsp
- eggs 3 large
- plain flour 4 heaped tbsp
- baking powder 1 tsp
- vegetable oil for frying
DIPPING SAUCE
- rose harissa 2 tbsp
- honey 4 tbsp
Method
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Step 1
Heat the oven to 220C/fan 200C/gas 7. Roast the cod on a non-stick baking tray for about 10-12 minutes, depending on the thickness of the fillet, and once cooked remove from the oven. Discard the skin and any bones, and mash the fish in a bowl with a fork, as fine as possible, then allow to cool.
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Step 2
Mix all the remaining ingredients, except the oil, with the fish in a large mixing bowl, with a generous amount of salt and pepper, and then cover the bowl with clingfilm and chill the mixture for an hour to cool and solidify it.
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Step 3
Heat 1cm oil in a large frying pan over a medium-high heat and allow it to get hot, but not smoking. Take a heaped dessertspoonful of the mixture at a time and drop it into the oil. Don’t worry about uneven shapes. Fry the fritters for about 2-3 minutes, turning them over and frying them for about a minute on the reverse side, then remove using a slotted spoon and drain on to a kitchen paper-lined plate. Repeat until all the fritters are done.
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Step 4
Mix the sauce ingredients together with a little cold water, to slacken the mixture to a dipping-sauce consistency. Check the flavour and consistency and serve alongside the fritters, with lime wedges on the side.
Nutritional Information
- Kcals 431
- Fat 19.3g
- Saturates 3.9g
- Carbs 40.3g
- Sugars 11.8g
- Fibre 3.3g
- Protein 22.4g
- Salt 0.8g