We had eaten these delicious savoury snacky golden bacalhau nuggets in Lisbon, I always wanted to try them but never got round to making them. Over the weekend, I was casually talking to my Portuguese cleaner Olinda and she mentioned about them , so I quickly asked for her recipe and made them for dinner. Jiselle, my 4 yr old, was excited to help me so we cooked up a Portuguese dinner. We cooked grilled salmon in olive oil and Arroz de Tomate to accompany these golden nuggets.
Ingredients:
300g bacalhau
3 medium potatoes
1/2 finely chopped large Spanish onion
1/2 tsp smoked paprika powder
2-3 cloves of garlic, chopped finely
1 handful chopped parsley
1 handful chopped coriander
1 egg
olive oil for drizzle
vegetable oil for deep frying
freshly ground pepper & salt
Method:
1. You will need to soak the bacalhau atleast 12-24 hrs ahead in water, to remove the salt. You can occasionally change the water depending on how salty the fish is.
2. Boil the bacalhau in water or little milk to keep it moist. Cook until bacalhau becomes flaky. Drain and flake it with a fork or hand, Keep aside.
3. Boil the potatoes until very tender. Mix all the ingredients, except the egg including the bacalhau and mash well. I used a mincer to get a proper consistency but you can mash using a hand masher. Refrigerate this mixture for atleast 30 mins.
4. Mix in the egg and season well. Shape the cod mixture into egg shaped balls.
5. Heat the oil for deep frying, add the cod balls and fry until golden. Serve hot.
300g bacalhau
3 medium potatoes
1/2 finely chopped large Spanish onion
1/2 tsp smoked paprika powder
2-3 cloves of garlic, chopped finely
1 handful chopped parsley
1 handful chopped coriander
1 egg
olive oil for drizzle
vegetable oil for deep frying
freshly ground pepper & salt
Method:
1. You will need to soak the bacalhau atleast 12-24 hrs ahead in water, to remove the salt. You can occasionally change the water depending on how salty the fish is.
2. Boil the bacalhau in water or little milk to keep it moist. Cook until bacalhau becomes flaky. Drain and flake it with a fork or hand, Keep aside.
3. Boil the potatoes until very tender. Mix all the ingredients, except the egg including the bacalhau and mash well. I used a mincer to get a proper consistency but you can mash using a hand masher. Refrigerate this mixture for atleast 30 mins.
5. Heat the oil for deep frying, add the cod balls and fry until golden. Serve hot.
No comments:
Post a Comment