Ingredients
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300g Salted Cod
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sliced Limecheeks reserved to serve
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1 litre Vegetable Stock
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a dash White Wine
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200g Potatoes
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2 tbsp Fresh Corianderchopped
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1/2 Oniondiced
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2 tbsp Olive Oil
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1 Egg
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a pinch of Salt
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1 tbsp Plain Flour
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Vegetable Oilfor deep frying
Directions
This recipe is a street food favourite. Bolinho De Bacalhau are little cod fritters served as canapes or picked up at street stalls throughout Brazil.
We often make fishcakes with lemon and parsley so it was good to swap these flavours for lime and coriander. The kids enjoyed creating the balls which we served with a garlic and lime mayonnaise. I struggle to get fish into them so I was hoping by making these we could find another recipe and I am pleased to say it worked. In the end we had a fight over who would have the final one!
The recipe came from one of my favourite recipe website www.sbs.com.au. You can find plenty of inspiration here.
Steps
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1
Done
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Soak the cod for 12 hours or overnight, changing the water at least once. (If you don't have time to change the water, soak in milk for the same results.) |
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2
Done
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Preheat oven to 180°C. Place codfish in a roasting pan. Top with lime slices. Pour in stock and a dash of wine. Poach in oven for 20 minutes or until cooked. When cool enough to handle, peel away and discard skin. Break fish in half and remove the spine. Use fingers to shred fish into a large bowl, removing and discarding any bones. |
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3
Done
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Meanwhile, boil potatoes in a medium saucepan until tender. Drain, then mash. Add to codfish. Add coriander. |
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4
Done
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Heat olive oil in a frying pan over medium. Cook onion for 3 minutes or until soft. Add to fish mixture. |
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5
Done
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Separate egg and add yolk to fish mixture. Use a fork to whisk egg white in a small bowl to loosen. Add to fish mixture, along with a pinch of salt. Use hands to combine. If mixture is too wet, add flour to help bind it together. Shape into balls or croquettes and rest for 15-20 minutes. |
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6
Done
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Add enough oil to a deep frying pan to reach a depth of 2-3 cm. Heat to 180°C. Fry fritters, in batches, for 3-4 minutes or until golden brown. Drain on paper towel. Serve with lime cheeks. |
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7
Done
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Optional You can add a cube of mozzarella to the middle of the fritters for a delicious gooey surprise. |
