Pastéis de Bacalhau

Name: Pastéis de Bacalhau
Cuisine: Portugal
Ingredients: 400 g Salted cod (desalted); 500 g Potatoes (boiled); 1 medium Onion (finely chopped); 2 Eggs; 3 tbsp Parsley (chopped); 2 tbsp Olive oil; for deep frying Vegetable oil

A recipe from Portugal.

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Nutrition (per serving)

180Calories

12 gProtein

14 gCarbs

9 gFat

1 gSugar

650 mgSalt

Ingredients

400 g Salted cod (desalted)
500 g Potatoes (boiled)
1 medium Onion (finely chopped)
2 Eggs
3 tbsp Parsley (chopped)
2 tbsp Olive oil
for deep frying Vegetable oil

Method

Boil the desalted cod for 10 minutes until it flakes easily, then drain, cool slightly, remove any remaining skin and bones, and shred finely with a fork. Separately boil the potatoes in salted water until very soft, drain thoroughly, and mash them while still hot to remove excess moisture.
In a large mixing bowl combine the mashed potatoes, shredded cod, finely chopped onion, chopped parsley, olive oil, and one beaten egg. Season with freshly ground black pepper (taste before adding salt as cod is naturally salty). Mix thoroughly until the mixture holds together well when shaped. If too dry, add the second egg beaten; if too wet, add a tablespoon of flour. Refrigerate the mixture for 30 minutes to firm up.
With wet hands or two spoons shape the mixture into small oval or round croquettes (about golf ball size). Heat vegetable oil to 170-180°C in a deep pan. Fry the pastéis in batches for 3-4 minutes, turning occasionally until deep golden and crispy on the outside. Drain on paper towels. Serve immediately hot with lemon wedges and a light salad or as part of a petiscos platter.