Codfish cakes, how to cook them
As a Portuguese, mastering the art of cooking codfish cakes, pastéis de bacalhau, is a culinary skill and a cultural heritage passed down through generations.
You can recreate this beloved dish in your kitchen with a few simple ingredients and precise techniques.
Let’s start with the ingredients
Begin by gathering the following ingredients:
– 200g of codfish (*)
– 400g of boiled potatoes
– 1 chopped onion
– 3 eggs
– 3 cloves of garlic, chopped
– Parsley, olive oil, salt, and pepper
– Olive oil or frying oil
(*) In Portugal, we utilize previously salted and dried codfish, which we subsequently desalt and hydrate before incorporating it into our recipes.
Now, let’s dive into the cooking process:
Prepare the Codfish Stew
Start by making a flavorful stew with the chopped onion and olive oil.
Sauté the onion until it turns golden brown, then add the codfish.
Stir the cod until it crumbles and mixes well with the onion.
Next, add the chopped garlic, being careful not to burn it.
Finish by adding chopped parsley, and turn off the heat.
Combine with Mashed Potatoes
Transfer the cod stew into a large bowl.
Meanwhile, mash the boiled potatoes on a plate.
Not using a food processor is crucial as it may affect the texture.
Instead, use a fork to mash the potatoes by hand, leaving small pieces for added texture.
Mix the mashed potatoes with the cod stew until you achieve a uniform mixture.
Incorporate Eggs
Crack the eggs into the mixture and blend until everything is well combined.
This will bind the ingredients, creating a cohesive mixture ideal for shaping into cakes.
Shape and Fry the Codfish Cakes
Heat olive oil or frying oil in a pan.
Using two spoons, shape portions of the mixture into cylindrical cakes with three flat sides.
Be mindful not to overcrowd the pan.
Fry the codfish cakes until they are golden brown on each side, ensuring not to overcook them.
Once fried, transfer them onto a plate lined with kitchen paper to absorb any excess oil.
Serve and Enjoy
Your homemade codfish cakes are now ready to be served.
Whether as a snack, appetizer, or part of a main course, these savory treats will surely delight your taste buds with their crispy exterior and flavorful interior.
In conclusion, mastering the art of cooking pastéis de bacalhau requires attention to detail and respect for tradition.
With this recipe, you can embark on a culinary journey that celebrates the rich flavors of Portuguese cuisine.
Join me for this adventure
I hope you enjoyed this post.
In Portugal, we also have another snack known as pataniscas.
It offers a distinct flavor and texture compared to codfish cakes. You can explore the contrasts between the two dishes here.
If you’re interested in experiencing this adventure or any other from my repertoire, feel free to contact me via my travel agency, Iberactive
Have fun,
David Monteiro