Bolinho de Bacalhau com Salada (Salt Cod Cakes with Salad)
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Ingredients
- 400 g salt cod, soaked overnight and drained
- 400 g maris piper potatoes, peeled and cubed
- 1 onion, finely chopped
- 2 garlic cloves
- 2 large eggs
- 2 tbsp fresh flat-leaf parsley, chopped
- 150 g mixed salad leaves
- 1 tbsp lemon juice
- 500 ml vegetable oil for frying
Method
- 1
Simmer the soaked salt cod in fresh water for 10 minutes, until it flakes easily. Drain, cool slightly and flake the fish, checking for any bones.
- 2
Boil the potatoes in salted water for 15 minutes until tender, then drain and mash.
- 3
Mix the flaked cod, mashed potato, onion, garlic, eggs and parsley together until well combined.
- 4
Shape into 12 small cakes with wet hands.
- 5
Heat the vegetable oil in a deep pan to 180C and fry the cakes in batches for 3-4 minutes, until golden and hot through.
- 6
Toss the salad leaves with the lemon juice and serve alongside the warm cakes.
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