Bolinhos de Bacalhau (Cod Fritters)

Method

1. 1
   • salt cod 400 g

   Boil and flake the cod — Boil the salt cod in fresh water for 15-20 minutes until tender, then drain, cool slightly and flake the flesh finely, discarding any skin and bones.

   ⏱20 min
2. 2
   • potato 500 g

   Mash the potatoes — Boil the potatoes in salted water for 15 minutes until soft, then drain well and mash until smooth with no lumps.

   ⏱15 min
3. 3
   • salt cod 400 g
   • potato 500 g
   • egg 2
   • onion 1
   • garlic 2
   • fresh parsley 3 tbsp
   • olive oil 1 tbsp
   • black pepper to taste

   Combine the fritter mixture — In a large bowl, combine the flaked cod, mashed potato, onion, garlic, parsley and olive oil. Beat in the eggs one at a time and season with black pepper, mixing until the mixture holds together but stays light.

   ⏱2 min
4. 4
   • vegetable oil 1 l

   Fry the cod quenelles — Heat the vegetable oil in a deep pan to 175°C. Using two spoons, shape the mixture into small quenelles and carefully drop into the hot oil in batches, frying for 3-4 minutes until deep golden.

   ⏱10 min
5. 5

   Drain and serve hot — Drain on paper towels and serve hot, plain or with a wedge of lemon and a simple green salad.