Bolinhos de bacalhau ๐Ÿ‡ง๐Ÿ‡ท

pinit

Ingredients

  • 600g Russet potatoes โ€“ whole potatoes similar in size
  • 1 medium onion โ€“ approximately 150g
  • 2 garlic cloves
  • 400g salt cod โ€“ soaked for 5 hours with regular water changes.
  • Serra da Estrela cheese
  • Fresh parsley โ€“ to taste
  • Fresh chives โ€“ to taste
  • Salt
  • Black pepper
  • Nutmeg
  • Potato Starch
  • Vegetable oil

preparation

Start by putting a large pot over medium to high heat with water enough to boil the fish, bring it to a boil.

Rinse your previously soaked cod, then add it to the boiling water. Cook it for approximately 10 minutes. Drain the fish pieces, keeping the water in the pot, set aside.

Add the potatoes without peeling to the boiling water, cook it until fork tender. Allow them to cool before you remove the peel and mash them.

To shred the fish, add it to two layers of clean pieces of cloth, wrap it to a bundle. Start applying pressure and pounding it until finely shredded. Remove any skin or bones you may find. Combine the mashed potatoes and shredded cod.

Finely dice the onion, mince the garlic cloves, finely chop the herbs. Add everything to the potatoes and fish mixture. Season it with black pepper, nutmeg, and if necessary, salt. Use your hands or a spoon to stir everything until combined. If the mixture feels too wet, you can add a tablespoon or two of potato starch.

Use 2 spoons to shape your pastรฉis, adding a nut size of the Serra da Estrela cheese as a filling. You can watch this You Tube video to understand how to do it.

Carefully fry the pastรฉis in hot oil. You can use a spoon to place them inside the oil to avoid any splashing. Once they are golden brown, remove from the oil and place them on top of absorbent paper to dry any excessive oil. Serve with a squeeze of lemon juice.

Bolinhos de bacalhau ๐Ÿ‡ง๐Ÿ‡ท

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