Summary

Ingredients

• 250 g fish, (stockfish, clipfish)
• 200 g potato (s), peeled
• 1 large onion (s), finely chopped
• 1 tablespoon parsley, chopped
• 2 egg (s)
• 2 egg yolks
• Breadcrumbs to turn
• salt and pepper
• Oil, for deep-frying

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Instructions

1. Bolinhos de Bacalhau are Portuguese small fried potato and fish cams. They can be eaten warm or cold. Bacalhau is cod dried in salt.
2. Soak the stockfish in cold water for 24 hours, change the water three to four times, then cook in boiling water for 10 minutes, remove the skin and bones while the fish is still warm and cut the fish meat into small pieces.
3. Boil the potatoes in the fish stock and puree, then mix well with the pieces of fish, the chopped onion and parsley in a bowl, gradually work in the eggs and season with salt and pepper.
4. Shape the mixture into small balls, turn them into breadcrumbs and fry them in hot oil until golden.
5. Arrange on leaf salads.