Pre heat the oven to 180°C.

With the codfish prepped, place it in a pan, cover with boiling water, then cook for 5 minutes. Transfer to a bowl, let it cool while you prepare the other ingredients.

Place the potatoes in a baking tray, cover with foil, bake in the oven for approx. 30 minutes or until they are cooked through. Let it cool for a couple of minutes, remove the skin, mash them. Transfer to a big bowl.

To shred the fish, add it to two layers of clean pieces of cloth, wrap it to a bundle. Start applying pressure and pounding it until finely shredded. Remove any skin or bones you may find. Combine your shredded fish with the mashed potatoes.

Finely chop the onion, garlic, and parsley, add it to the dough base. Add in your egg yolk too, season with the salt, black pepper and nutmeg. Mix well until everything is combined. If the mixture feels too wet, you can add a tablespoon or two of corn starch.

Place a pan suitable for deep frying over low to medium heat, then fill it with your vegetable oil. Let it heat up slowly while you shape the cakes.

Use 2 spoons of the same size to mold your cakes into a torpedo shape. Repeat the process until the dough is finished.

Check your oil, the ideal temperature is 190 °C. If you don’t have a thermometer, you can stick a wooden spoon handle tip into the hot oil. If lots of gentle bubbles form around it, the oil is good to go.

Carefully fry your cakes in the hot oil until golden brown. Use a slotted spoon to transfer them to a plate with absorbent paper. Don’t fry too many cakes at the same time as that can lower the oil temperature. Serve with a squeeze of lemon!