Portuguese Salt Cod Cakes

Makes 24
120g self-raising flour
1/2 tsp salt
1 large egg
4 tbsp milk
400g salt cod, (from Moxon's) soaked for 24 hours
1/2 red onion, finely chopped
handful fresh basil leaves, shredded
olive oil for shallow frying
2 limes, cut into wedges, to serve
FOR THE DRIZZLE
4 tomatoes, skinned and chopped
4 red chillies, seeded and finely chopped
1 garlic clove, finely chopped
2 tbsp chopped fresh mint
3 tbsp olive oil
juice of 1/2 lemon

Make the drizzle first: place the tomatoes, chillies, garlic and mint in a food processor and whizz until finely blended. Pass through a fine sieve then whisk in the oil and lemon juice. Season to taste and set aside.

Sift the flour into a large bowl and whisk in the salt, egg and milk to make a thick batter. Drain the cod, remove the skin and bones then tear the fish into the batter - there should be just enough batter to hold the other ingredients together. Stir in the onion, basil and a good grind of black pepper.

Heat a little oil in a large non-stick frying pan and shallow fry small spoonfuls of the mixture for a couple of minutes until crisp and golden. Drain on kitchen paper and keep the fritters warm in the oven until all are cooked. Serve the drizzle.