Bolinos De Bacalhau (Portuguese Cod Cakes)
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
A day or two before making the fish cakes, put the cod to soak in cold water
2
Change the water four or five times during this period
3
Drain the cod and rinse it well under cold running water
4
Cover with fresh water in a saucepan, bring to a boil and simmer for 20 minutes or until cod is soft
5
While the cod is simmering, cook the potatoes in their skins, then peel and mash with butter and milk
6
When the cod is ready, drain it thoroughly and remove the skin and bones
7
Shred the cod with a couple of forks
8
Add the creamed potatoes, parsley, mint, pepper, egg yolks, and the port
9
Mix thoroughly
10
Whisk the egg whites until stiff, then fold into the cod mixture
11
Heat the oil in a deep fryer or heavy deep pot to 375 degrees F
12
Take a lump of the mixture, about the size of a small egg, and mold it in your hand to make a torpedo shape
13
Deep fry, in small batches, until crisp and brown all over
14
Drain on paper towels and serve hot