These little salt cod and potato croquettes are irresistible, and quintessentially Portuguese. When working in Lisbon, it was very hard to ignore the siren call of the restaurant on the corner of my road, where you could get a bag of these croquettes, crisp from the fryer, for just a couple of Euros. We would eat them on our balcony, in the fading evening light, with a cold glass of local vinho verde.
You can freeze them once they are cooked. Defrost for 30 minutes, then bake on a baking tray at 200°C for 10–12 minutes, until crispy on the outside and piping hot all the way through.