Salt cod fishcake recipe

Iggy Campos from Iggs fries up a traditional Portuguese snack for Taste of Edinburgh

Serves 8

Ingredients

• 2kg salt cod fillet
• 5 large egg whites
• 5 chilli peppers, seeded and finely chopped
• 50g fresh coriander, chopped
• 8 limes, rind finely grated of 4
• ½ tsp salt
• white flour for coating
• 500ml groundnut or sunflower oil

Method: How to make fishcakes

1. Leave the salt cod under cold running water for 25 minutes. Pat dry and chop coarsely. Place in a food processor with the egg whites and pulse until smooth. Transfer to a bowl and mix thoroughly with chillies, coriander, grated lime rind and salt. Weigh out 85g of the mixture and shape it into a patty. Coat the fishcake in flour. Repeat with the rest of the mixture.

2. Heat the oil in a deep-fryer and fry the fishcakes in batches for 4 minutes each at 180°C. Allow to rest for 2 minutes, then fry for a further minute. Squeeze the juice of the 4 limes over the fishcakes. Cut the remaining limes into wedges and serve immediately.

Recipe © courtesy of Iggy Campos at Iggs