Soak the salted cod for 24 hours, making sure to change the water often (this helps remove the excess salt).

The next day, clean the fish by removing the skin and bones (if there are any). Boil it in hot water for 10 to 15 minutes, or until fully cooked. Drain well and place the fillet on a clean tea towel. Pat it dry, then rub it firmly with the tea towel (this helps shred the fish finely).

Boil the potatoes in salted water. When cooked, drain them well and rice them.

In a large bowl, combine the chopped onion, garlic, and parsley. Add the shredded cod and riced potatoes. Season with salt and pepper (taste the mixture first, as the cod may still be slightly salty). Add the lightly beaten eggs and mix until evenly combined.

Shape the pasteis using two spoons, similar to how you would make quenelles (the mixture will be quite soft, so don’t worry if it doesn’t hold its shape perfectly).

Deep-fry in warm oil until golden brown. Transfer the pasteis to a plate lined with paper towels (this helps absorb any excess oil).

Serve warm with lemon wedges on the side if desired.