Bacalhau cakes – Salted Cod fish cakes
Bacalhau cakes - Salted Cod fish cakes
Bacalhau is the Portuguese word for cod and in a culinary context it is referred to dried and salted cod. Before preparing bacalhau dishes, you must first de-salt the cod by leaving it soaked in cold water preferable 12 to 24 hours before cooking, make sure you change the water every so often (3 to 5 times during the soaking process to de-salt the fish), the mean itself will have a salty tang to it and unlike fresh fish, it will also be a little chewy.
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- 300g of shredded bacalhau (flake it into thin slices using forks or fingers then finely chop it with a knife).
- 2 large cooked potatoes, pressed.
- 1 medium egg.
- Parsley and spring onions to taste.
- Mix all the ingredients together, I like to mix with my hands to make sure I always get the perfect consistence to roll the cakes by hand - not too dry and not too soft, they must hold together when you gently press and roll your hands together to form the shapes.
- Pre-heat a litre of cooking oil in a pan (180c) and fry your bacalhau cakes until golden brown, scoop them out of the oil and place them onto some kitchen towel to absorb any excess oil from the frying.
- Serve it warm in a plate dressed with some accompanying garnishes.
- Fried caramelised red onion cut into quarters.
- Pan fried baby tomatoes.
- Black and green olives with a splash of extra virgin olive oil to taste.
- Limes cut into quarters.
- Chilli sauce.
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