How to make Cod Cake (Portuguese recipe)
Hello dear friends!
Today I'm going to teach you how to make a codfish cake, based on the Portuguese recipe. This salty dish here in Portugal is probably consumed in all Portuguese houses, well maybe not… But it is certainly present in many!
Bolinho de Bacalhau is the name that we Brazilians give, but in reality the name of this savory dish in Portugal is Pastéis de Bacalhau, and it will always be this name that you will find on any restaurant menu, bar, etc here in Portugal.
I am a total fan of this savory dish, so much so that I learned how to make it from the moment I arrived here 10 years ago, because this savory dish is so fluffy and super delicious.
Let's start!
Before we start making this recipe, it is very important to take into account the list of ingredients below:
- 600g of soaked cod
- 800g of potato
- Between 3 to 4 eggs
- 1 medium onion finely chopped
- 2 minced garlic cloves
- 10ml of olive oil
- Chopped parsley to taste
- Black pepper to taste
- Powdered or grated nutmeg to taste
- salt to taste
- olive oil or oil
- Frying oil
Cod fish cake preparation
In first place, put the cod in a pan of boiling water and cook for 10 minutes.
SecondIn a second pan of boiling water, cook the potatoes seasoned with salt until they are soft.
Third, after the cooked cod, drain and let it cool.
FourthOnce the potatoes are cooked, drain them and mashed potato them without adding milk or butter.
Fifth, when the cod is cold, remove the skins and bones and then shred.
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SixthHeat the olive oil in a pan, then add the onion and garlic and let them cook without burning. Stir well for 5 minutes so that the cod is more shredded. After 5 minutes, turn off the heat and set aside.
SeventhAdd the cod and parsley to the purée, then season with black pepper and nutmeg and mix well.
EighthAdd one egg at a time to the shredded cod, stirring well. Don't add all the eggs at once, as you need to make a consistent mixture.
NinthThe dough has to be very firm so that the dumplings don't get too soft so that we can shape them well on the spoon.
TenthTo shape the dumplings, grease two tablespoons with olive oil. Next, take a spoonful of dough and start shaping the dumplings, passing the dough between the two spoons until it forms the shape of a codfish dumpling.
EleventhFry the dumplings in hot oil, taking care not to burn the dumpling, turning carefully to fry on both sides.
TwelfthWhen the codfish cakes are fried, place them on a paper towel to drain off the oil.
Then serve and enjoy!
codfish dumplings
Ingredients
- 600 g of soaked cod
- 800 g of potato
- 3-4 eggs
- 1 finely chopped medium onion
- 2 minced garlic cloves
- 10 ml of oil
- Chopped parsley to taste
- Black pepper to taste
- Powdered or grated nutmeg to taste
- salt to taste
- olive oil or oil
- Frying oil
Step-by-step instructions
- In a pan with boiling water, put the cod to cook for 10 minutes.
- Cook the potatoes in boiling water and season with salt, cook until soft.
- After the cod is cooked, drain and let it cool.
- After the potatoes are cooked, drain and puree the potatoes without milk or butter, just pure mashed potatoes.
- When cool, clean the cod, removing bones, skin and shredding.
- In a pan, heat the oil, onion and garlic, let it sauté slowly, just to brown without burning. Stir well for the cod to shred more and more for 5 minutes.
- After 5 minutes, with the cod sautéed and broken up, turn off the heat.
- Add the cod and parsley to the puree, season with black pepper, salt and nutmeg and mix everything very well.
- Add one egg at a time to the cod, do not add them all at once, because you have to combine them consistently and mix well.
- This dough must be well bound and consistent so that the dumplings are not soft to shape in the spoon.
- Unite 2 tablespoons (soup) with olive oil and remove a spoon of dough, pass the dough from spoon to spoon until it is in the shape of the cod pastel.
- Fry in hot oil. And be careful not to burn, turn the dumplings to fry on both sides.
- Once fried, place on a plate with a paper towel to drain the oil and serve.
video recipe
Nutrition
Note: This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Cozinhadave.com tries to provide accurate nutritional information, these figures are only estimates.
If you try this recipe, leave a comment below, letting me know how you like it!
And if you make any changes, I'd love to hear about that too. We can all benefit from your experience!
Verônica Ribeiro, the creative mind behind “Cozinha da Vê”, is passionate about flavors and aromas and transforms her passion for cooking into irresistible recipes. With a unique ability to combine ingredients and a special touch of affection in each dish, she conquers hearts and palates, making cooking a truly delicious experience on her blog.
