Preheat the oven to 180ºC.
Add Ingredients 1 (rose harissa, honey, lime juice, dill) into the mill jar.
Attach the blade assembly and screw onto the jar. Ensure it is securely closed.
Attach the mill to the power unit and ensure it is locked into place.
Pulse on high speed until combined.
Add the first item of Ingredients 2 (potatoes) into the saucepan.
Boil for 8-10 minutes until tender.
Add the next four items of Ingredients 2 (cod fillets, olive oil, seasoning) to the baking tray.
Bake the cod at 180ºC for about 10-12 minutes until cooked.
Remove the baking tray from the oven, discard the skin from the fish.
Drain the potatoes and let cool.
Attach the blender to the power unit and ensure it is locked into place
Add the first six items of Ingredients 3 (garlic, parsley, dill, lime juice, harissa, chilli) into the blender goblet.
Attach the lid and ensure it is securely closed.
Pulse until finely chopped.
Remove the blender and set aside.
Assemble the food processor bowl onto the power unit.
Fit the knife blade to the food processor bowl.
Add the cooked fish into the food processor bowl.
Attach the lid and ensure the pusher is in the feed tube.
Pulse on high speed until incorporated.
Transfer the mixture into a medium bowl.
Add the cooked potatoes to the food processor bowl.
Mix on low speed until the mixture is smooth.
Transfer the fish from the medium bowl into the food processor bowl.
Add the content of the mini chopper bowl.
Add the remaining items of Ingredients 3 (spring onions) into the food processor bowl.
Mix on medium speed until combined.
Remove the food processor bowl.
Transfer to the fridge for 1 hour or until firm.
Remove the food processor bowl from the fridge.
Heat 1 cm of Ingredients 4 (vegetable oil) in the frying pan.
Fry until golden brown on all sides.
Once cooked remove the fritters with a slotted spoon.
Allow to drain on kitchen towels.
Repeat this process with the remaining mixture.
Serve with the harissa and honey dip.