Steps
- Cover 900g of salt cod with cold water and refrigerate overnight. Drain, cover with fresh water, and simmer over medium heat until cooked and easily flaked.
- Meanwhile, boil 900g of peeled halved potatoes until tender. Sauté 1 large finely chopped onion in a little olive oil over medium heat until translucent.
- Drain the potatoes and break up roughly with a fork. Drain the cod, discard any skin and bones, and flake into the potatoes.
- Mix in the onion, 1½ cups of finely chopped parsley, and the chopped leaves of 1 bunch of fresh thyme. Add up to 2 tablespoons of olive oil, until the mixture holds together, and season with pepper.
- Shape ½-cup portions into patties and dust lightly with all-purpose flour.
- Heat ½in / 1cm of vegetable oil in a skillet over medium-high heat. Fry in batches until golden on both sides and hot inside, then drain on paper towels.