Recipe of Portuguese cod meatballs or pasteis de bacalau, delicious cod and potato fritters to serve as an appetizer or main course!
Portuguese codfish balls are a delicious second course of fish that you can serve with a side of grilled vegetables or in salads. To speed up the preparation it is preferable to use already soaked cod, in order to avoid the preventive soaking required by salted cod. If you prefer, you can also serve the meatballs as an appetizer or as an aperitif standing up in order to vary the courses. Here’s how to prepare them!
Preparation of Portuguese codfish balls
- First, peel the potatoes and cook them until completely cooked. Take the cod, rinse it under cold running water then cook it in boiling water for 10-12 minutes. Drain the cod, remove the bones and skin, then drain the cooked potatoes as well.
- Mash the potatoes with the special tool directly into a large bowl, add the cod cut into small pieces and mix. Add the chopped parsley, nutmeg, salt and an egg (if you see that the dough doesn’t hold, you can use another egg).
- Begin to knead and then form the meatballs with the help of two spoons, then pass them in the breadcrumbs and fry them in hot oil.
- When cooked, drain the excess oil from the meatballs, add salt according to your taste and serve hot , enjoy your meal!
As an alternative to parsley you can flavor your meatballs with coriander, cumin or curry. For a lighter cooking, you can bake the Portuguese-style cod meatballs in the oven for 20 minutes at 200 ° C.
If you prefer, here are all our recipes with cod !
The pasteis de bacalhau recipe is perfect for delicious aperitifs. Being fried meatballs, we recommend consuming them at the moment , when they are still hot and crunchy. If you have decided to cook them in the oven, you can keep them for up to 2 days in the refrigerator, inside a container with an airtight lid.
Riproduzione riservata © - WT
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