Bolinos De Bacalhau Portuguese Cod Cakes Recipe

1. 1

   A day or possibly two before making the fish cakes, put the cod to soak in cool water.

2. 2

   Change the water four or possibly five times during this period.

3. 3

   Drain the cod and rinse it well under cool running water.

4. 4

   Cover with fresh water in a saucepan, bring to a boil and simmer for 20 min or possibly till cod is soft.

5. 5

   While the cod is simmering, cook the potatoes in their skins, then peel and mash with butter and lowfat milk.

6. 6

   When the cod is ready, drain it thoroughly and remove the skin and bones.

7. 7

   Shred the cod with a couple of forks.

8. 8

   Add in the creamed potatoes, parsley, mint, pepper and egg yolks, and the port.

9. 9

   Mix thoroughly.

10. 10

    Whisk the egg whites till stiff, then fold into the cod mix.

11. 11

    Take a lump of the mix, about the size of a small egg, and mold it in your hand to make a torpedo shape.

12. 12

    Deep fry in 375 degree oil till crisp and brown all over.

13. 13

    Drain on paper towel and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.