200 g of cooked and peeled potato
250 g of cod, soaked for 24 hours
1 medium onion, finely chopped
1 tablespoon of chopped parsley
2 large eggs
Salt, black pepper, and nutmeg to taste
Oil for frying
200 g of cooked and peeled potato
250 g of cod, soaked for 24 hours
1 medium onion, finely chopped
1 tablespoon of chopped parsley
2 large eggs
Salt, black pepper, and nutmeg to taste
Oil for frying
Mash the potatoes to obtain a puree. Reserve
Cook the cod for 3 minutes in boiling water
Drain, remove skin and bones
Place the cod inside a cloth and rub it like washing clothes until it becomes threads
In a bowl, combine the potato puree, cod, onion, and parsley
Season with salt, pepper, and nutmeg
Add the eggs one at a time, mixing well until the dough has good consistency (the number of eggs depends on the size)
Shape into balls with 1 tablespoon of dough each and fry in hot oil until golden brown
Drain on paper towels
Yield: 40 cod fritters
34 calories per unit
Note: In Portugal, these are called pastels de bacalhau.
