Salt cod potato cakes recipe
 “This recipe was shared with me by Kim Prado from Bristol's Houria Café,” says Rick Stein. Lime zest and red chillies are key to these flavour-packed fishcakes. 300g/10½oz salt cod, soaked for 24 hours (water changed every 8 hours)600g/1lb 5oz floury potatoes, such as Maris Pipers, peeled and cut into chunks 1–2 red chillies, chopped 1 garlic clove, chopped1 red onion, finely choppedlarge handful fresh coriander, chopped1 lime, zest only50g/1¾oz plain flour, plus extra for dusting 1 litre/1¾ pint vegetable oil, for deep-frying salt and freshly ground black pepper 300g/10½oz salt cod, soaked for 24 hours (water changed every 8 hours) 600g/1lb 5oz floury potatoes, such as Maris Pipers, peeled and cut into chunks 1–2 red chillies, chopped 1 garlic clove, chopped 1 red onion, finely chopped large handful fresh coriander, chopped 1 lime, zest only 50g/1¾oz plain flour, plus extra for dusting 1 litre/1¾ pint vegetable oil, for deep-frying salt and freshly ground black pepper 4 garlic cloves½ tsp salt1 free-range egg yolk125ml/4fl oz sunflower oil50ml/2fl oz extra virgin olive oil 4 garlic cloves ½ tsp salt 1 free-range egg yolk 125ml/4fl oz sunflower oil 50ml/2fl oz extra virgin olive oil 1 lime, cut into wedges 1 lime, cut into wedges Method Bring a saucepan of water to simmering point, add the soaked fish and poach for 10 minutes. Meanwhile, make the aioli. Mash the garlic to a paste with the salt. Scrape the garlic paste into a bowl and add the egg yolk. Whisk everything together, then very gradually whisk in both oils, a few drops at a time at first, to make a thick mayonnaise-like mixture. Set aside for later.Boil the potatoes in salted water until tender, drain well and leave to air dry in a colander. Mash the potatoes (no need for butter or milk), then add the cooked, flaked salt cod, chilli, garlic, red onion, coriander, lime zest and flour. Season with salt and pepper and mix well. Form the mixture into oval patties and dust them with flour. Heat the oil in a large saucepan to 160C, then add 3 or 4 fishcakes and deep fry for 3–4 minutes or until deep golden (CAUTION: hot oil can be dangerous. Do not leave unattended). Drain on kitchen paper and keep warm while you cook the rest. Serve the fish cakes with wedges of lime and the aioli. Bring a saucepan of water to simmering point, add the soaked fish and poach for 10 minutes. Bring a saucepan of water to simmering point, add the soaked fish and poach for 10 minutes. Meanwhile, make the aioli. Mash the garlic to a paste with the salt. Scrape the garlic paste into a bowl and add the egg yolk. Whisk everything together, then very gradually whisk in both oils, a few drops at a time at first, to make a thick mayonnaise-like mixture. Set aside for later. Meanwhile, make the aioli. Mash the garlic to a paste with the salt. Scrape the garlic paste into a bowl and add the egg yolk. Whisk everything together, then very gradually whisk in both oils, a few drops at a time at first, to make a thick mayonnaise-like mixture. Set aside for later. Boil the potatoes in salted water until tender, drain well and leave to air dry in a colander. Mash the potatoes (no need for butter or milk), then add the cooked, flaked salt cod, chilli, garlic, red onion, coriander, lime zest and flour. Season with salt and pepper and mix well. Boil the potatoes in salted water until tender, drain well and leave to air dry in a colander. Mash the potatoes (no need for butter or milk), then add the cooked, flaked salt cod, chilli, garlic, red onion, coriander, lime zest and flour. Season with salt and pepper and mix well. Form the mixture into oval patties and dust them with flour. Heat the oil in a large saucepan to 160C, then add 3 or 4 fishcakes and deep fry for 3–4 minutes or until deep golden (CAUTION: hot oil can be dangerous. Do not leave unattended). Drain on kitchen paper and keep warm while you cook the rest. Form the mixture into oval patties and dust them with flour. Heat the oil in a large saucepan to 160C, then add 3 or 4 fishcakes and deep fry for 3–4 minutes or until deep golden (CAUTION: hot oil can be dangerous. Do not leave unattended). Drain on kitchen paper and keep warm while you cook the rest. Serve the fish cakes with wedges of lime and the aioli. Serve the fish cakes with wedges of lime and the aioli.