Bolinho de Bacalhau Receita : CodFish Cakes

You may find several cod fish recipes, many may be found using the word bacalhau, Portguese for cod fish. However currently one of the most famous recipe that is constantly growing, is the famous bolinhos de bacalhau or codfish cakes or rolls. It's a delicious meal or appetizer, people who have tried it, become fascinated with it's distinct taste, it's not easy to find in most countries, but any Portuguese or Brazilian grocery outlet will have them, ask for bolinhos de bacalhau, or codfish cakes.

How to make ( bolinhos de bacalhau ) cod fish cakes at home:

First you'll need to stock up with the following ingredients, and from there on I will explain step by step how you can have ( bolinhos de bacalhau ) ready in a flash:

• 750 g of Codfish (one of the secrets to a good home made ( bolinho de bacalhau ) codfish cake, is using salted and dried cod fish, it will be necessary for you to soak it be cooking, see my post on soaking salted cod fish )
• 750 g of Potato
• 200 g of Onion
• 6 pieces of Garlic
• 4 Eggs
• Parsley
• Vegetable Oil
• Salt
• Pepper
  

Soak the salted and dried codfish accordingly, make sure it's edible. Peel the potatoes, cutting them into small bits and pieces. The onion, the parsley and the garlic, all ingredientes should be chopped into small bits. Cook the codfish in boiling water. Extract the skin and the bones from the cooked codfish. Wrap the cooked cod fish with a clean cloth and with slight hand pressure mash the codfish.
Boil the potatoes in water, which some salt to give it some flavour, after boiling grind them into mashed potatoes. Add the codfish and the other ingredients the garlic, parsley and the onion, mix everything with the 4 eggs, season the mixture with salt and pepper. Mix it well, the mixture should be even.
The rounded shape of the ( bolinhos de bacalhau ) codfish cakes are obtained by using two spoons to mold the small fish cakes before frying. Fry them in well heated vegetable oil, turning them so every side gets a golden colour. Let them rest on absorbent paper to extract the excess vegetable oil before serving.
Bon appetite.