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Spanish highs; This fish fritter recipe offers a flavour of Spain that is anything but plain.

Byline: Paul Heathcote

HERE is a recipe I picked up in Spain - it makes a great tapas-like starter and is wonderful with a good crispy salad or as part of a sharing plate before the main event. Spicy potato, salt cod and butter bean fritters Ingredients (makes 20 fritters) 400g salt cod 200g baking potatoes peeled 3 cloves of garlic 75g tinned butter beans Small dash milk Small dash olive oil 30g plain flour - teaspoon baking powder 2 eggs separated 2 spring onions finely chopped 1 medium red chilli finely chopped Good sprig coriander roughly chopped Method 1. Soak the cod in water, preferably overnight, but for at least 4-6 hours.

Change the water at least once. 2. Cut the potato into large cubes, place in a pan of water and cook for about 10 minutes. Add the garlic and butter beans and cook until the potatoes are soft. Drain and allow to steam dry before mashing well, but keeping some texture.

3. Drain the cod, cut into large chunks and place in a pan with cold water. Bring to a simmer and cook for about 10 minutes. Drain and allow to cool, then pick out any bones and flake into the potato mix.

4. Sieve the flour and baking powder together and mix into the potato along with the yolks, spring onion, chilli and coriander.

5. Whisk the egg whites well until fluffy and fold into the mix.

6. Spoon heaped teaspoons of the mix into a deep fat fryer at 180C degrees and cook until they are golden and float on the top of the oil. 7. Drain onto kitchen paper and serve with garlic mayonnaise. * THANKS to Steve McCabe at Heathcotes Outside and my head chef at ACCL for assistance with recipes and photography.

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Spicy potato, salt cod and butter bean fritters Picture: GAVIN TRAFFORD/ gav060511recipe-4
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Title Annotation:Features
Publication:Daily Post (Liverpool, England)
Article Type:Recipe
Date:May 27, 2011
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Next Article:Turn over a new leaf in the kitchen.

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