Rissole of dried codfish2020-03-09
- Yield: 50
- Servings: 50
- Prep Time: 40m
- Cook Time: 10m
- Ready In: 50m
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Pcod fish balls, in Portuguese bolinho de bacalhau, are a typical appetizer of Brazilian cuisine based on cod and potatoes.
Very similar to potato croquettes, they can also be enriched with other spices such as cumin, curry or coriander.
To avoid frying, the meatballs must be cooked in the oven at 200 ° C for about 20 minutes or until golden brown.
Finally, to speed up the execution times of the recipe, the already soaked cod is used: if you use the dried salt cod, remember to leave it to soak for 24/48 hours (depending on the size of the fillets) changing the water every 6 hours.
Let's now see the recipe for Cod Meatballs.
Ready in 50 min - Portion: +/- 50 depends on the size
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- 500g Cod
- 500g Potatoes
- 2 eggs
- 1 Tuft of Parsley
- Breadcrumbs to taste
- Black pepper to taste
- Salt to taste
- 1l Peanut oil
Bring the water to a boil in a large pot and cook the cod fillets, already soaked, for about ten minutes. Drain them and remove the skin and any bones. Mash the flesh of the cod with a fork to obtain a grainy mixture.
Add the previously boiled and mashed potatoes, the chopped parsley, the eggs, the ground pepper and the salt to the cod. Stir to mix all the ingredients. Let the dough rest in the refrigerator for half an hour.
Make small balls of regular size and shape and pass them in the breadcrumbs. Arrange them on a sheet of baking paper. In a large skillet, heat plenty of peanut oil. Fry the meatballs a little at a time, turning them from time to time, until golden brown. Drain them well and let them dry on a paper towel.