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, numa panela com água a ferver, ponha o bacalhau para cozinhar durante 10 minutos.
Second, numa segunda panela com água a ferver cozinhe as batatas temperadas com sal até ficarem molinhas.
Third, after the cooked cod, drain and let it cool.
Fourth, após as batatas estarem cozidas, escorra-as e faça um purê sem adição de leite e manteiga.
Fifth, when the cod is cold, remove the skins and bones and then shred.
LAST VIDEO
Sixth, aqueça o azeite numa panela, depois adicione a cebola e os alhos e deixe refogar sem queimar. Mexa bem durante 5 minutos para o bacalhau ficar mais desfiado. Depois dos 5 minutos desligue o fogo e reserve.
Seventh, adicione o bacalhau e a salsa ao purê, depois tempere com pimenta do reino e noz moscada e envolva tudo muito bem.
Eighth, junte um ovo de cada vez ao bacalhau desfiado mexendo bem. Não coloque todos os ovos de uma só vez, porque tem que fazer uma liga consistente.
Ninth, a massa tem que ficar bem consistente de forma que os bolinhos não fiquem moles para podermos moldar bem na colher.
Tenth, para moldar os bolinhos unte duas colheres de sopa com azeite. A seguir, retire uma colher de massa, começe a moldar bolinho, passando a massa entre a duas colheres até ficar no formato do bolinho de bacalhau.
Eleventh, frite os bolinhos em óleo quente, tendo cuidado para não queimar o bolinho, virando cuidadosamente para fritar de ambos os lados.
Twelfth, quando os bolinhos de bacalhau estiverem fritos, ponha-os num papel toalha para escorrer o óleo.
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.
