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To get the salt cod ready it must first be soaked. Place into a bowl that will comfortably fit the cod and cover with cold water and place in the fridge for at least four days changing the water a couple of times a day.
Remove the cod from the water and pat dry, place the cod into a pot that will hold it without being squashed, add the sage, bay leaf and the garlic and cover with milk so the cod is submerged.
Bring to the boil and cook for about 20minutes and then remove from the heat and allow to cool in the milk. Remove the cod from the milk and pop into a bowl. Keep the milk.
Place the potatoes into a pot large enough to hold the potatoes comfortably, cover with water and bring to the boil so they are mashable. Drain, mash and set aside.
Bring together the potato, salt cod, flour, 2 eggs, parsley and carefully season with pepper and salt, be careful of the salt. Use a fork to mix all these ingredients together. If the mix seems too dense use a little of the milk to loosen it up. Discard the rest.
Shape the mix into little missiles or balls a little smaller than a golf ball.
Whisk the remaining two eggs in a bowl.
Dust the croquettes in flour and then roll them in the egg wash so all the surface area is covered and then remove them and roll in the breadcrumbs. (The same as you would a schnitzel).
Heat some oil in a casserole or other deep pan and heat until it’s about 190C.
Fry the croquettes in batches until golden brown.
Remove with a slotted spoon and drain any excess oil on kitchen paper.
Serve immediately with aioli
MATT SKINNER'S WINE SUGGESTIONS
Capcanes Mas Donis Rosato 2006 Monsant, Spain
With its wealth of indigenous varieties, old vineyards and extremely talented wine people - Spain is currently one of the most exciting wine producing countries on earth. But the real buzz is focused on lesser-known areas such as Toro, La Mancha, and the hilly zone of Montsant south west of Barcelona. Varieties Garnacha, Syrah, and Merlot join forces here to form a firm and full-bodied rose that’s built for food yet manages to retain charm by the bag full. As food friendly wine styles go, rosé ranks right up there with the best of them. With the added advantage of being anything from light, heavy, sweet, dry or somewhere in between, rosé can handle pretty much everything from a straightforward tomato salad right the way through to all the charred and sticky things the barbeque can manage.
And finally, while the wines of Capcanes are also now finding their way onto Australian shelves, good dry Rose is made everywhere. Look for examples from Wirra Wirra, Innocent Bystander and Yalumba, all of which should see you with change from $20.
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