PASTÉIS DE BACALHAU (SALTED COD FRITTERS)

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INGREDIENTS

Salted cod 500 g
Milk 500 ml
Potatoes, peeled and
chopped 800 g
Onion, finely chopped 160 g
Garlic, minced 20 g
Parsley, finely chopped 3 g
Cilantro, finely chopped 3 g
Eggs, large 2 units
Salt and pepper To taste
Vegetable oil 500 ml
Lemons, thinly sliced 240 g

METHOD

  1. Soak the dried cod in cold water for a day. You will need to change the water 3 to 4 times.
  2. The next day, drain and rinse the cod, and place it in a large pot.
  3. Add the milk and enough water to cover the cod by about 2,5 cm. Simmer gently over medium-low heat until the cod is tender. This should take about 20 to 25 minutes.
  4. In another large pot, simmer potatoes in 2,5 cm of water on medium heat until very tender. This should take about 20 to 25 minutes,
  5. Drain the potatoes, and mash them well.
  6. Add the cod to the potatoes in a bowl, along with the onion, garlic, parsley, cilantro, and eggs.
  7. Season with salt and pepper to taste while beating the mixture firmly with a spoon. The mixture needs to have a smooth and even consistency.
  8. Shape the cod mixture into medium-sized cylinder-shaped pieces.
  9. To deep-fry, pour the oil into a deep heavy skillet or pot and place it on high heat.
  10. Add the pieces one by one, turning them over until they are golden brown.
  11. Once done, remove the pieces and place them on a plate with paper towels to drain excess oil.
  12. Serve hot with the sliced lemons for extra flavour.

YIELD 4 SERVINGS
PREPARATION TIME 10 MINUTES (DRIED COD NEEDS TO BE SOAKED THE DAY BEFORE)
TOTAL TIME 1 HOUR 30 MINUTES

HISTORY OF MY DISH

Bacalhau (cod) is one of the signature ingredients in Portuguese cuisine, which was adopted in Mozambique because of colonisation. This deep-fried salted cod recipe is one of the more popular ways to prepare it, served by itself as a starter or with some rice as the main course.

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