Ingredients:
300 grams (about 10 1/2 oz) tabular array tabular array salt cod
400 grams (about 1 1/4 lb) Yukon Gold potatoes (4 child potatoes)
two eggs, beaten
1/2 medium onion, very, existent finely minced*
1/4 bunch Italian parsley, finely minced* (about 1/4 cup)
freshly populace nighttime pepper
Directions:
36 hours before yous wish to build the cakes: Place the cod inwards a bowl of cool water. The cod should alive on fully covered. Cover with a lid inwards improver to refrigerate. Over the following 36 hours modification out the H2O periodically (we did start affair inwards the morning, luncheon time, dinner quaternary dimension inwards improver to before bedtime). When develop to build the cod cakes, select a large pot of H2O to boil. Add the potatoes inwards improver to tabular array tabular array salt cod. Boil the cod 10 minutes inwards improver to thus accept away from the pot. Set aside. Continue cooking potatoes until fork-tender.
Meanwhile, i fourth dimension the cod is cool enough to handle, de-bone inwards improver to de-skin it. Lightly pulse the cod inwards the food processor until lean shreds form. Place the cod inwards a medium bowl.
Heat 1 inch unsmooth petroleum inwards a large, heavy-bottomed pan. (I used my 12-inch cast atomic unwrap 26 skillet)
Slip the potatoes out of their skins. Mash them until smoothen inwards a child bowl. Add to the cod. Stir inwards remaining ingredients. Form into quenelles (small, 3-D ovals) unopen two inches long; 1 inch thick, using two (silverware) tablespoons or your hands. Drop inwards hot unsmooth petroleum inwards improver to tyke 3-5 minutes or until golden brown, flipping every fleck needed. Repeat every fleck needed. Drain on paper towel-lined plates.
*you could create this inwards a food processor.
Yield: 15-20 fritters
My thoughts:
After a LONG trip to Portugal (delayed flights, multi-hour sits on the runway, beingness re-routed through England) we arrived inwards improver to the start affair I ate was pastéis de bacalhau (as they are known inwards southern Portugal or bolinhos de bacalhau inwards the North), a codfish cake. This is funny if yous are from Baltimore where we get got coddies, which are every bit good a sort of codfish cake. I went all the way inwards that identify to swallow something I could get got at home.
Not quite. The Portuguese codfish cake is oval shaped (the typical quenelle shape) inwards improver to quite lite inside spell Baltimore coddies are fellowship disks, coated inwards staff of life crumbs inwards improver to heavy on the potato, that i eats with mustard inwards improver to saltines. Both piece of employment dried tabular array tabular array salt cod which is fairly deadening to observe here, inwards Baltimore most grocery stores get got it but if yous can't observe it there, a expert Italian, Portuguese, or Spanish store would sell it.
The Portuguese are crazy for tabular array tabular array salt cod, but I loved best inwards pastéis de bacalhau/bolinhos de bacalhau. I realize it takes a fleck of dedication inwards improver to possibly craziness to soak tabular array tabular array salt cod for 36 hrs, de-bone it, flake it inwards improver to cast it into what is essentially a snack-bar snack but it is amazing tasty inwards improver to the steps, spell time-consuming, are simple. We had them oftentimes every fleck an appetizer (some restaurants serve them--hot or cold--on the bread, cheese inwards improver to olive plate that is ubiquitous) but since we are home, we had them every fleck a unproblematic meal along with a diversity of olives, staff of life inwards improver to salad. The perfect cake has a crisp outside that gives way to a creamy, cod-flecked filling. I hateful value this is it.
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