Salt cod fish cakes recipe from Houria Café

Hailing from Rick Stein’s Food Stories, Rick discovered this recipe at Houria Café near Bristol where he met founder, Kim Prado. Recreate them at home as a light bite to share with a good spoonful of punchy aioli and a cold glass or two of Picpoul.

Ingredients for Kim’s salt cod fishcakes recipe

MAKES 8-10

• 300g Salt cod, soaked for 24 hours (water changed every 8 hours)
• 600g potatoes, peeled and cut into chunks
• Large handful of fresh coriander, chopped
• 1-2 red chillies, chopped
• 1 clove garlic, chopped
• 1 red onion, finely chopped
• Zest of a Lime
• 50g plain flour plus 30g extra for dusting
• 1 litre of oil for deep frying
• Aioli and lime wedges to serve alongside

How to make Kim’s salt cod fishcakes recipe

1. Poach the pre-soaked fish in water for 10 minutes.
   
2. Boil the potatoes in salted water until tender, drain well and allow to air dry in a colander.
   
3. Mash the potatoes (but don’t add any butter or milk) and add the cooked, flaked salt cod, chopped chilli, garlic, red onion, coriander, flour, salt and pepper and lime zest.
   
4. Dust with flour and form into oval patties and deep fry in batches of 3 at 160 C for about 3-4 minutes or until deep golden and drain on kitchen paper. Serve with wedges of lime and aioli. 

Happy cooking

Charlie’s wine pairing

Look for a wine with good acidity, this is because salt reduces our perception of acidity, so you want one with plenty to begin with. Picpoul or Vinho Verde will work well here.