Bolinhos de Bacalhau – Brazilian cod croquettesLaura Rendell-Dunn - Product & Marketing
Our Real Latin America Expert
Laura Rendell-Dunn - Product & Marketing
With her Brazilian mother and Anglo-Peruvian husband, trilingual Laura has an insight into Latin America of rare depth and passion, making her the ideal spokesperson for all the region has to offer.
'Salgadinho' roughly translates as a snack or appetiser, but in Brazil they are particularly associated with celebration, and are also eaten as bar food in a similar way to Spanish tapas. Here we share the recipe for one of our favourite Brazilian salgadinhos, the delicious bolinho de bacalhau.
- Prep: 30 minutes
- Cook: 1 hour 30 minutes
- Total time: 2 hours
- Recipe serves: 10
- 500g dried salt cod
- 1 small onion, sliced
- 500 ml (2 cups) cooled mashed potato
- 2 beaten eggs
- 4 peppercorns
- 4 egg yolks
- 1 bay leaf
- 2 tbsp finely chopped parsley
- Vegetable oil for frying
- Place salt cod in a bowl of cold water to soak and soften. For best results, leave in refrigerator overnight (change water two or three times if possible).
- Drain the cod and remove any skin or bones before cutting into small chunks.
- Half-fill a saucepan with water and add the peppercorns, bay leaf and onion. Bring to boil, then allow to simmer for 5 minutes. Add the cod and 2 cups of cold water, then return to a simmer for 15 minutes.
- Remove from heat and allow to cool before draining the cod, discarding the seasoning and onion. Flake the cod using a fork into a large bowl.
- Stir in the mashed potato, eggs and parsley. Let the mixture stand for around half an hour, then form it into small balls.
- Deep-fry the balls in batches for around 5 minutes or until golden, either using a deep fryer or in shallow oil in a frying pan (use enough oil to at least partially submerge them), and drain on paper towels.
- Serve hot – preferably alongside a cold beer!