Pastéis de Bacalhau

Ingredients

• 500 grams Salted cod (bacalhau), soaked and deboned
• 500 grams Starchy potatoes (like Russet)
• 4 units Large eggs
• 0.5 cup Fresh parsley, finely chopped
• 1 unit Small onion, very finely minced
• 2 units Garlic cloves, minced
• 0.25 teaspoon Ground nutmeg
• 1 to taste Salt and black pepper
• 500 ml Vegetable oil for frying

Instructions

1. 1

   Boil the potatoes in their skins until tender, then peel and mash them while hot until completely smooth.

2. 2

   Boil the pre-soaked cod for 10 minutes, drain, and shred it finely by rubbing it inside a clean kitchen towel until it forms thin fibers.

3. 3

   In a large mixing bowl, combine the mashed potatoes and the shredded cod, mixing thoroughly.

4. 4

   Add the minced onion, garlic, chopped parsley, and nutmeg to the mixture.

5. 5

   Incorporate the eggs one by one, stirring vigorously with a wooden spoon until the paste is thick and creamy but holds its shape.

6. 6

   Season with salt and pepper, being careful with the salt as the cod may still be salty.

7. 7

   Shape the mixture into ovals using two tablespoons, passing the paste from one spoon to the other.

8. 8

   Deep fry in hot oil until they are golden brown on all sides, then drain on paper towels.