Brazil - Bolinhos de bacalhau (codfish cakes)
These salted cod cakes are popular all over Brazil – in Rio de Janeiro, you’ll see them in bars, street stalls and markets, all doing their own version. Brazil is a culinary melting pot, influenced by the diversity of its population base – African, European, Japanese, native Indian, and Portuguese. Bolinhos de bacalhau draw on the Brazilian love of deep-fried food, root vegetables, and traditional Portuguese salted cod. They’re crisp on the outside and meltingly soft on the inside.
Bolinhos de bacalhau - Codfish cakes (Makes 12 to 15 cod cakes, depending on size)
Ingredients
- 500 g (1 lb) salted codfish
- 1 sweet or other type of onion, chopped
- 30 ml (2 tbsp) olive oil, for sauteing onions
- 2 large white potatoes, peeled and cubed (about 300 g/10 oz)
- 1 bay leaf
- 1 egg, separated
- 125 ml (1/2 cup) chopped parsley or cilantro
- Salt, to taste
- 500 ml (2 cups) vegetable oil, for frying (approx)
- fresh limes and hot sauce, for serving
Method
- Soak salted codfish overnight, changing the water at least 3 times. Drain, remove any bones and skin, and cut in small chunks.
- In a skillet, heat olive oil; saute onion until soft and set aside. (This can be done ahead.)
- In a medium pot, place potatoes and cover with water. Add bay leaf. Bring water to a simmer and cook potatoes until soft. Add codfish pieces and cook for 5 minutes. Remove from heat and let stand for 5 minutes. Strain potatoes and codfish, discarding water and bay leaf.
- In a large bowl, mash together potatoes and codfish until well mixed. Mix in sauteed onion. Add egg yolk and continue to mix. Beat egg white until foamy and fold into mixture. Add parsley and mix well. Taste and add salt, if needed.
- Refrigerate codfish cake mixture for at least 30 minutes or overnight.
- Just before frying, remove cod cake mixture from fridge. If mixture is too moist, cod cakes may fall apart or not brown properly when frying. Add a bit of flour to absorb excess moisture and mix well. Use 2 tablespoons to shape cod cake mixture into quenelles (egg shape with slightly rounded points) or croquettes: scoop some of the mixture onto a spoon, then gently press scooped mixture with bowl of second spoon to compress, and smooth edges.
- Meanwhile, preheat vegetable oil over medium-high heat in a skillet or pot deep enough so that oil covers cod cakes. Using a large spoon, carefully lower cod cakes into oil. Do not overcrowd pot. Fry until golden brown, about 5 minutes (depending on the temperature of the oil). Using a slotted spoon, carefully remove cod cakes from oil, letting oil drip off. Place on paper towel to absorb excess oil.
- Serve with fresh limes and hot sauce.
Recipe courtesy of chef Mario Cassini, Global Culinary Concepts, a Brazilian chef bringing his food and culture to the people of Toronto, Canada. As featured in the National Post, The Canadian Press.
