Prep 13 hrs
Cook 45 mins
These are delicious. I first tasted them in Kensington Market at a Portugese bakery. Later I saw them at a Tapas Bar. I don't know the Spanish name for them but one of my cheffy buddies got me the recipe.
- 1 1⁄4 lbs salt cod fish
- 5 cups unsalted potatoes (riced or finely mashed)
- 1⁄2 cup finely chopped onion
- 1⁄3 cup finely chopped fresh parsley
- 4 teaspoons lemon juice
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon pepper
- 3 eggs, beaten
- oil (for deep frying)
- Rinse and soak the cod 12 hours or overnight in several changes of cold water.
- Drain, place in a large saucepan. Cover with cold water and bring to a boil. Simmer until fish flakes easily when poked with a knife about 15 minutes.
- Drain , cool and remove skin and bones.
- Shred finely in the food processor making sure ther are no chunks.
- Combine cod, potatoes, onion, parsley , lemon juice, nutmeg and pepper. taste and adjust seasoning.
- Stir in eggs to form a firm , malleable mixture.
- Using a dessert spoon scoop up a heaping spoon full of cod mixture. With a second dessert spoon cupped over the first press and form a rounded oval allowing excess to fall back into bowl. Place on a tray. continue with rest of mixture.
- In 3 inches of oil heated to 375F deep fry ovals about 8 at a time till golden and crisp. Drain immediately.
- Serve with lemon and olives.
Best eaten warm with garlic aioli. Made it for tapas party, it was a big hit.
These are wonderful, I'm Portuguese, so I make these often in my home, everyone loves them, I just leave out the nutmeg, as I'm not too crazy over it. Thank-you Connie for posting.
Nice flavors .. Will make it again, thanks!