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Salt cod puffs with mojo verde

You'll need

500 ml (2 cups) milk 2 fresh bay leaves 500 gm salt cod, soaked in 2 changes of cold water overnight, drained and cut into thirds 80 ml (1/3 cup) extra-virgin olive oil 75 gm (½ cup) plain flour, sifted ½ lemon, finely grated rind only ½ tsp ground cumin 3 eggs For deep-frying: vegetable oil   Mojo verde 185 ml (¾ cup) extra-virgin olive oil 3 green habanero chillies, seeds removed, finely chopped 2 spring onions, white part only, finely chopped 2 small garlic cloves, finely chopped 1 tsp white wine vinegar ¼ tsp each of ground cumin and coriander


  • 01
  • Bring milk and bay leaves to a simmer in a pan over low-medium heat. Add cod and cook until tender (8-10 minutes). Drain, discard bay leaves and milk, then flake cod, discarding bones. Process in a food processor until finely shredded and set aside.
  • 02
  • Bring olive oil and 200ml water to the boil in a pan. Add flour, lemon rind and cumin and stir over high heat until thick and smooth (1-2 minutes). Remove from heat, add eggs one at a time, beating well between each addition. Add salt cod, mix to combine and set aside.
  • 03
  • For mojo verde, combine all ingredients in a bowl and season to taste with freshly ground black pepper. Refrigerate until required.
  • 04
  • Preheat vegetable oil in a deep-fryer or large deep saucepan to 190C. Form salt cod mixture into quenelles using 2 dessert spoons and fry in batches until golden (8-10 minutes). Makes about 20. Serve with mojo verde.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Asturian sidra (cider).

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