Pastéis de Bacalhau
Traditional Portuguese codfish fritters made with salted cod, potatoes, and fresh parsley, fried to a golden crisp.
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Ingredients
- 500 grams Salted cod (bacalhau), soaked and deboned
- 500 grams Starchy potatoes (like Russet)
- 4 units Large eggs
- 1/2 cup Fresh parsley, finely chopped
- 1 unit Small onion, very finely minced
- 2 units Garlic cloves, minced
- 1/4 teaspoon Ground nutmeg
- 1 to taste Salt and black pepper
- 500 ml Vegetable oil for frying
Instructions
- 1
Boil the potatoes in their skins until tender, then peel and mash them while hot until completely smooth.
- 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
In a large mixing bowl, combine the mashed potatoes and the shredded cod, mixing thoroughly.
- 4
Add the minced onion, garlic, chopped parsley, and nutmeg to the mixture.
- 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
Season with salt and pepper, being careful with the salt as the cod may still be salty.
- 7
Shape the mixture into ovals using two tablespoons, passing the paste from one spoon to the other.
- 8
Deep fry in hot oil until they are golden brown on all sides, then drain on paper towels.
Nutrition per Serving
285
Calories
18g
Protein
22g
Carbs
14g
Fat
2g
Fiber
1g
Sugar
850mg
Sodium
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