Description
Traditional pointed-oval cakes combine flaked desalted cod with mashed potatoes, onion, parsley, and a touch of nutmeg or black pepper for savory depth. Shaped without heavy breading and deep-fried to a rustic golden crunch, the interior stays moist and flaky. This regional specialty takes around 1 hour total and highlights the pure, intense cod flavor with minimal extras.
Cultural Background
Bacalhau patties, known as bolinhos or pastéis de bacalhau, originate from Portugal where salt cod has been a dietary staple since the Age of Discovery due to its long shelf life for sailors and preservation needs. The dish evolved in home kitchens across regions like Lisbon and the north, blending the preserved fish with local potatoes and herbs for an economical, flavorful fritter. It reflects Portuguese traditions of resourceful cooking with dried cod, often served as a snack or light meal in family gatherings and taverns.
Recipe Info
PREP TIME: 45 minutes
COOK TIME: 20 minutes
TOTAL TIME: 1 hour 5 minutes
SERVINGS: 6
DIFFICULTY: Medium
Ingredients
- 500 g salted cod
- 500 g potatoes
- 1 medium onion, finely chopped
- 3 tablespoons fresh parsley, finely chopped
- 2 large eggs, lightly beaten
- 1/4 teaspoon ground nutmeg or black pepper
- Salt to taste (use sparingly)
- Vegetable oil for deep frying (about 1 liter)
Instructions
- Desalt the salted cod by soaking it in cold water in the refrigerator for 24 hours, changing the water 2-3 times; then simmer the cod in fresh water for 8-10 minutes until tender, drain, cool slightly, remove skin and bones, and flake finely by hand or in a food processor with short pulses.
- Boil the potatoes in their skins in salted water for 30-40 minutes until soft; drain, cool, peel, and mash with a ricer, fork, or potato masher to avoid a gummy texture, then spread on a tray to cool completely.
- In a large bowl, combine the flaked cod, cooled mashed potatoes, chopped onion, parsley, beaten eggs, and nutmeg or black pepper; mix thoroughly by hand until a firm but moist dough forms that holds together without being sticky, adding a pinch of salt only if needed after tasting.
- Using two tablespoons, scoop portions of the mixture and shape into pointed-oval or torpedo forms about 2 inches long, placing them on a plate; work with wet hands if needed for smoother shaping.
- Heat vegetable oil in a deep pot or fryer to 375°F (190°C); fry the patties in batches for 2-4 minutes, turning occasionally, until golden brown and crisp on the outside while the interior remains moist.
- Remove with a slotted spoon, drain on paper towels, and serve immediately while hot.
Tips
- Ensure the cod-potato mixture cools fully before shaping to prevent the patties from falling apart during frying.
- Avoid overmixing or using a blender for potatoes to keep the texture light and flaky rather than dense.
- Substitute a small amount of finely minced garlic or a splash of olive oil for extra flavor if available, or use breadcrumbs lightly on the exterior only if the mixture is too soft.
Nutrition
Calories: 280
Protein: 18 g
Carbs: 22 g
Fat: 14 g