4-6 cloves garlic
2 cutlets bacalhau of around 100grs each
2 soup spoons all purpose flour
2 ripe tomatoes
50grs fresh coriander
6 soup spoons virgin oil
50grs chopped fresh parsley
Vegetable oil for frying
Peel the potatoes, roughly chop and boil along with the bacalhau until cooked. Reserve the cooking water. Mash the potatoes, remove the bacalhau from the bone and break up the meat.
Chop half of the garlic and half of the onions and fry in olive oil until soft, add the mashed potato and bacalhau to the pan and mix together. Add the flour and chopped parsley and season to taste. Separate the egg yolks from the whites and beat the whites, then mix both into the mixture. Leave to cool.
To make the fishcakes, form patties with a spoon and fry in vegetable oil until golden on both sides.