Potato Fritters with Aïoli

Method

Cut the salted cod into small pieces.
Cook the cod pieces until tender over low heat, about 10-15 minutes.
Peel the potatoes and boil them until soft in unsalted water.
Blend the salted cod in a food processor, along with one potato at a time, until smooth, then transfer to a large bowl.
Finely chop the onion, garlic, parsley, and cilantro.
Sauté the onion and garlic in olive oil over medium heat, then add to the bowl with the salted cod.
Mix in the chopped parsley, cilantro, and lightly beaten eggs.
Season with pepper and cayenne pepper.
Form the cod mixture into balls using two tablespoons.
Heat vegetable oil in a saucepan to about 190°C, and fry the balls one at a time until golden brown, approximately 4 minutes.
Drain on paper towels.

Serve the potato fritters with aïoli, salad, and lime wedges.

Tip:The fritter mixture should have the consistency of mashed potatoes before frying. Use milk if needed to adjust the texture.