Rinse the salt off the Salted Codfish, submerge Cod in a bowel filled with cold water and cover with cling wrap for 24 HOURS, refrigerated, changing the water every 6 hours.

Drain soaked Cod. Add the Soy Milk, Water & Cod to a large pot, (make sure Cod is completely submerged, add extra water if you need) bring to the boil then turn down heat and simmer for 30 min.

Peel Potatoes, boil til extremely tender, drain, mash Potatoes (leave no lumps), set aside to cool down to room temperature.

Roast Garlic skin on, cool down, remove skin off the Garlic then squash the Garlic to a paste using the flat side of your knife, (You can use a spoon instead) add into a large mixing bowl.

Finely chop Parsley & add to the mixing bowl.

Add a generous amount of cracked Pepper to mixing bowl. (As the Cod is rather salty don't add the Salt until you taste it)

Drain and rinse the Cod in cold water until the Cod is cool at the touch, drain and add to a paper towel and pat down dry. Remove scales and bones. Using a fork squash the Cod on a chopping board until it looks like fairy floss and then add to the mixing bowl.

Mash Potatoes add to mixing bowl.

Add the Tapioca Powder to the mixing bowl. Using a wooden spoon mix all ingredients in the bowl until WELL combined. TASTE the mixture and add SALT if need be.

Add oil to a pan about half way and turn heat to HIGH. With two spoons shape the Cod mixture into EGG like shapes, add to the pan of oil and shallow fry turning them over and cooking until they turn a lovely golden colour. Transfer Croquettes to a paper towel to drain excess oil.