Put the cod in a dish, sprinkle over the salt then cover loosely and allow to stand for at least 3 hours, or up to 24 hours. Remove the fish from the plate, pour off any liquid then rinse under cold water. Dry really well with kitchen towel then flake into a bowl. Add the mashed potato, plain flour, herbs and spring onion and stir to combine. Form the mixture into 16 little rugby ball shaped patties, chill until ready to cook.
Before cooking, roll the fritters in a little flour, shake off any excess. Heat a drizzle of oil in a large nonstick frying pan and fry the fritters until golden on all sides, you may have to do this in batches, keep the rest warm if you do. Mix the mayo and garlic then serve with the hot fritters.
Makes 16 small fritters (serve 4 as a starter or as part of a tapa meal).
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