Bolinhos de Bacalhau (Cod Fritters)

Ingredients

• 400 g salt cod, soaked and desalted
• 500 g potato, peeled
• 2 egg
• 1 onion, finely chopped
• 2 garlic, minced
• 3 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• black pepper to taste
• 1 l vegetable oil, for frying

Method

1. 1.

   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.

2. 2.

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

3. 3.

   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.

4. 4.

   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.

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.