Crispy Salted Cod Fritters | Pastéis de Bacalhau 🎄✨

salt cod

🥗Healthier: fresh cod

💰Cheaper: canned tuna

Fresh cod is lower in sodium and canned tuna is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed potatoes

Sweet potatoes add nutrients and flavor, while mashed potatoes can be used for cost savings.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko provides a lighter texture, while crushed crackers can be more economical.

Soak salted cod in water for an unspecified time before starting the recipe.

Weigh out 600 g of salted cod and 600 g of yellow potatoes, diced for faster cooking.

Boil water in two separate pots for the cod and potatoes.

Add the cod to boiling water, cover, turn off the heat, and let it sit for 15 minutes.

In the second pot, add the diced potatoes to boiling water and cook until tender, adding salt to taste.

After 15 minutes, check the cod; it should be flaky when tested with a fork.

Remove the cod from the water, let it cool slightly, and then remove any bones and skin.

In a large bowl, combine the flaked cod, mashed potatoes, diced onions, parsley, and microplaned garlic.

Add a dash of nutmeg and black pepper to the mixture, then taste for seasoning.

Add eggs one at a time, mixing after each addition to achieve the desired consistency; stop after 3 eggs if the mixture is creamy but not too wet.

Heat sunflower oil in a cast iron pan over medium heat for frying.

Using two spoons, shape the cod mixture into cakes and drop them into the hot oil.

Fry the cakes until golden brown on all sides, turning them as needed.

Remove the fried cakes and place them on a plate lined with paper towels to drain excess oil.

Continue frying the remaining mixture, shaping the cakes as needed.

Optionally, freeze any uncooked cakes for later use, frying them directly from frozen.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens