Description
Golden, crispy codfish cakes made with salted cod, potatoes, and herbs – a perfect seafood starter or main.
Ingredients
Scale
- 1 lb salted cod (bacalhau), soaked overnight and drained
- 2 large potatoes, peeled and cubed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 large eggs, beaten
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped (optional)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup all-purpose flour (or as needed)
- Vegetable oil for frying
- Salt to taste (optional, as cod is salty)
Instructions
- Soak the salted cod in cold water for 24 hours, changing water several times, then drain and flake the fish.
- Boil the potatoes until tender, then mash and set aside.
- In a skillet, sauté onion and garlic in a little oil until soft.
- In a large bowl, combine flaked cod, mashed potatoes, sautéed onion and garlic, eggs, parsley, cilantro, pepper, and paprika. Mix well.
- Shape mixture into small cakes (about 2 inches in diameter). Lightly coat each cake with flour.
- Heat oil in a deep pan to 350°F (175°C). Fry the cakes in batches until golden brown on both sides, about 3-4 minutes per side.
- Drain on paper towels and serve warm with lemon wedges or a dipping sauce.
Notes
For best texture, ensure the cod is well-soaked to remove excess salt. You can also bake these at 400°F for 20 minutes (flip halfway) for a lighter version.
Nutrition
- Calories: 290
- Sugar: 2g
- Fat: 14g
- Carbohydrates: 22g
- Protein: 18g