Salt cod fritters400 gm salt cod, cut into 10cm pieces and soaked in 3 changes of cold water overnight, drained50 gm (1/3 cup) chickpea flour (see note)50 gm (1/3 cup) self-raising flour2eggs, lightly whisked225 gm green beans, trimmed and thinly sliced crossways3green onions, finely chopped2green chillies, thinly slicedFor deep frying:vegetable oilCoconut sambal¼ cup finely grated fresh coconut1 tbsp finely chopped coriander1green chilli, finely chopped1golden shallot, finely chopped1lime, juiced
For coconut sambal, combine ingredients in a bowl and season to taste with sea salt and freshly ground black pepper.
Place cod in a saucepan, cover with water and simmer for 15 minutes or until tender. Drain and when cool, flake cod from bones and set aside.
Place cod in a bowl, sift over flours, add eggs and stir to combine. Add beans, green onion and chilli, season to taste and stir to combine.
Heat oil in a large deep saucepan, or deep-fryer to 180C, place tablespoonfuls of mixture into oil and cook in batches for 4-5 minutes or until golden. Drain on absorbent paper and serve immediately with coconut sambal.
Note Chickpea flour is available from health
food stores and Indian grocery stores, where it is called besan