Bolinhos de Bacalhau (Salt Cod and Potato Cakes)
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Ingredients
- 350 g salt cod fillet (soaked overnight)
- 400 g baking potatoes, peeled and diced
- 2 large eggs
- 1 onion, finely chopped
- 2 tbsp flat-leaf parsley, chopped
- 500 ml vegetable oil for frying
Method
- 1
Cook the potatoes in salted boiling water for 15 minutes until tender, then drain and mash.
- 2
Drain the soaked salt cod, pat dry, poach for 8 minutes until it flakes easily, then shred finely, discarding any skin and bone.
- 3
Mix the mashed potato, shredded salt cod, eggs, onion and parsley together and season well.
- 4
Shape into 12 small oval cakes with two spoons.
- 5
Heat the oil in a deep pan to 180C and fry the cakes in batches for 3-4 minutes until deep golden and hot through.
- 6
Drain on kitchen paper and serve hot.
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