Salt cod cakes (pastéis de bacalhau)

Method

1. Boil the potatoes in their skins for 20 to 25 minutes, until tender. Peel them while still hot and mash them into a dry purée, adding nothing else. Let it cool.
2. If the shredded cod is frozen, thaw it; blanch it for 2 minutes in boiling water and drain. Squeeze it very well inside a clean tea towel and shred it even finer with your fingers.
3. Chop the onion very finely and chop the parsley.
4. In a bowl, combine the mash, cod, onion and parsley. Add the eggs one at a time, working well with a wooden spoon, and season with the black pepper and nutmeg. Taste before adding the salt (fry one test cake rather than tasting the raw mixture): the cod is already salty.
5. Heat the sunflower oil in a deep frying pan to 170 °C. Using two tablespoons, shape the mixture into quenelles, passing it from one spoon to the other.
6. Fry 4 or 5 at a time for 3 to 4 minutes, turning, until evenly golden. Drain on kitchen paper and serve.