Salted Cod and Bean Fritters




400gm salted cod (bakala) (soaked in water for 12-24 hours)

2 bay leaves

2/3 cup self raising flour

2 eggs, lightly whisked

225 gm green beans, trimmed & thinly sliced crossways

3 green spring onions, finely chopped

2 green chillies, thinly sliced


chilli flakes


Perino tomato salsa

coriander, finely chopped

parsley, finely chopped

spring onions, finely chopped

Tomatoes, diced

Juice of 1 lime







Combine ingredients for sambal & season


Place cod in a saucepan, cover with water, bay leaves, onion and simmer for 15 minutes or drain until tender. Drain when cool, flake cod from bones set aside.

Place cod in a bowl, sift over both flours.

Add eggs, combine

Add the beans, green onion & chilli

Season & stir to combine

Heat oil to about 175C in a large saucepan

Place tablespoons of mixture into oil & cook in batches until golden brown

Drain on absorbent paper

Serve with sambal