Codfish cakes, how to cook them

How to cook codfish cakes (pastéis de bacalhau) as a Portuguese.


    • 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

First, we will make a stew with onion and olive oil.

When the onion is golden brown, add the cod and stir until the cod crumbles are mixed with the onion.

Before this step is finished, we add the chopped garlic and fry a little more but never to the point of burning it.

Add the parsley with the fire off.

After the previous step is completed, we will put the mixture in a large bowl.

The baked potato must be mashed on a plate. Do not use the food processor for this step because you will not get an excellent result.

It is preferable to crush the potato by hand with a fork. There is no problem in having small pieces of unmashed potatoes remaining.

The mash obtained with the potato will resemble a puree. Add it to the cod stew you have in the large bowl and mix it well.

Add the eggs and mix until you get a uniform mass.

It’s time to fry the codfish cakes.

Be prepared with two spoons.

With a spoon, you should take a portion to fry. Go from spoon to spoon, as shown in the video, until you form a pointed “cylinder” on the tops, with three flay sides, and they are ready to fry.

Do not let the cod cakes over fry, and when you take them out, you can put them on a previously prepared plate with kitchen paper to absorb the excess frying oil the cakes can have.

The codfish cakes are ready to eat.

Have fun,

David Monteiro

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