Bolinos De Bacalhau-Portuguese Cod Cakes

Try this Bolinos De Bacalhau-Portuguese Cod Cakes recipe, or post your own recipe for Bolinos De Bacalhau-Portuguese Cod Cakes

tell us

Login (free)

for larger recipe photos!

Recipe look good to you?

Bolinos De Bacalhau-Portuguese Cod Cakes Ingredients

10 oz Salt cod; thickly sliced	1 tb (heaped) mint; finely
8 oz Floury potatoes	Freshly ground black pepper
Butter	3 Eggs; separated
Milk	1 tb Port
3 tb (heaped) parsley; finely	Oil for deep frying

Instructions for Bolinos De Bacalhau-Portuguese Cod Cakes

A day or two before making the fish cakes, put the cod to soak in cold water. Change the water four or five times during this period. Drain the cod and rinse it well under cold running water. Cover with fresh water in a saucepan, bring to a boil and simmer for 20 minutes or until cod is soft. While the cod is simmering, cook the potatoes in their skins, then peel and mash with butter and milk. When the cod is ready, drain it thoroughly and remove the skin and bones. Shred the cod with a couple of forks. Add the creamed potatoes, parsley, mint, pepper and egg yolks, and the port. Mix thoroughly. Whisk the egg whites until stiff, then fold into the cod mixture. Take a lump of the mixture, about the size of a small egg, and mold it in your hand to make a torpedo shape. Deep fry in 375 degree oil until crisp and brown all over. Drain on paper towel and serve hot. Formatted by suechef@sover.net Recipe by: TWO FAT LADIES #FL1B06 Posted to MC-Recipe Digest V1 #856 by Sue on Oct 21, 1997

Main Ingredient: CakeCuisine: Uncategorized

More like this...