Portuguese Codfish Cakes Recipe
This recipe guides you through creating authentic Portuguese Codfish Cakes, known as 'Pastéis de Bacalhau'. It involves desalting and flaking codfish, combining it with mashed potatoes, eggs, onion, and parsley, then forming and frying these savory croquettes to a golden, crispy perfection. They are a classic appetizer or light meal.
Equipment
- 2 Large Pots For desalting/boiling cod and boiling potatoes.
- 1 Potato Masher or Ricer For achieving a smooth potato texture.
- 1 Large Mixing Bowl For combining all ingredients.
- 1 Non-stick Skillet For frying the codfish cakes.
- 1 Fine-Mesh Sieve or Colander For draining codfish and potatoes.
Ingredients
Main
- 1 pound salted codfish
- 4 large potatoes peeled and cubed
- 2 small eggs
- 1 tbsp onion finely chopped
- 4 tbsp parsley finely chopped
- Pinch of black pepper
Instructions
- Begin by desalting the salted codfish: Submerge it in cold water for at least 24-48 hours, changing the water every 6-8 hours to remove excess salt.
- After desalting, place the codfish in a pot with fresh cold water, bring to a gentle boil, and simmer for 10-15 minutes until it flakes easily. Drain and let it cool completely, then carefully flake the fish, ensuring all skin and bones are removed.
- In a separate pot, boil the peeled and cubed potatoes in salted water until they are very tender. Drain them thoroughly and mash completely, ensuring no lumps remain.
- In a large mixing bowl, combine the flaked codfish and the mashed potatoes, mixing well to integrate.
- Add the finely chopped onion, finely chopped parsley, and a pinch of black pepper to the codfish and potato mixture.
- Whisk the two small eggs and gently fold them into the mixture until just combined. Be careful not to overmix, which can make the cakes dense.
- Using your hands, form the mixture into small oval or round cakes, approximately 2-3 tablespoons each.
- Heat a generous amount of vegetable oil in a non-stick skillet over medium-high heat. Fry the codfish cakes in batches, taking care not to overcrowd the pan.
- Cook for 3-5 minutes per side, or until they are golden brown and crispy. Adjust heat as needed to prevent burning.
- Remove the fried cakes and place them on a plate lined with paper towels to drain any excess oil. Serve hot, optionally garnished with fresh parsley and lemon wedges.
Notes
Proper desalting of the codfish is paramount; multiple water changes ensure a balanced flavor. When boiling potatoes, cook them until very tender to achieve a smooth mash without lumps. For the mixture, avoid overmixing after adding the eggs, as this can lead to tough cakes. Aim for a delicate hand. For enhanced flavor, consider lightly sautéing the chopped onion before adding it to the mixture. Serve these cakes with a fresh lemon wedge to brighten the rich flavors, or alongside a vibrant green salad to cut through the richness. The traditional frying method yields a superior crispy exterior, but for a healthier option, they can be baked at 375°F (190°C) until golden.