A festive appetizer from Portuguese tables, bolinhos de bacalhau are made by pressure-cooking pre-desalted salt cod with potato, mixing it with egg and parsley, and deep-frying. Its crisp outside and soft inside make it a dish that takes a bit of skill to get right.
Place the cod and potatoes in the pressure cooker, cover with water, close the lid and cook for 12 minutes from the first hiss.
Mash the drained cod and potato, then mix in the egg, onion, parsley, flour and black pepper.
Chill the mixture in the fridge for 20 minutes.
Using two spoons, shape the cooled mixture into small quenelles.
Deep-fry the shaped fritters in hot oil for 10 minutes until golden on all sides.
Let the mixture cool completely before shaping; a warm mixture sticks to your hands and won't hold its shape. Allergens: contains fish (cod), wheat (gluten), egg.
Adding a pinch of grated lemon zest to the mixture softens the fishy smell and adds a note of freshness.
Admin DadaGastro · verified in test kitchenDüdüklüde 12 dakika bende yeterli olmadı, patatesler tam yumuşamamıştı ve 4 dakika daha pişirmem gerekti. Soğutma süresini de 30 dakikaya çıkarınca şekillendirmesi çok daha kolay oldu.
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