- 1 pound salted cod
- 1 pound potatoes
- onion (1 med. to lg.)
- 1/2 cup chopped parsley (flat preferred)
- 2 eggs
- Soak cod fish in cold water in a glass container for 12 hours or overnight, changing water 3 or 4 times. Put cod fish in large pot with enough water to cover. Bring to boil and test water. If too salty, change water and boil again. Cook for about 20 minutes or until fish flakes easily. When cool pick out any bones or skin and shred using fingers.
- Cook washed potatoes, peel and rice or mash coarsely. Combine cod fish, potatoes, finely chopped onions and parsley. Add egg and mix (hands work best). Add second egg if necessary, if too dry.
- Heat about 1/2 inch of oil, peanut works well, in heavy skillet. Shape cod fish mixture into small cakes. A large tbsp. makes a perfect size cake. Cook cakes in oil until golden brown, turning once. Do not crowd. Oil will bubble during the cooking process. Drain on paper towels. Serve them at room temperature or cold. May be refrigerated for days.
Yummy 19 Feb
Found some nice salt cod the other day while walking through H-Mart, a Korean store. I remembered having bacalao fish cakes when I was young and I looked for a recipe. This one sounded very authentic and I used it without many changes (OK, I used cilantro rather than parsley. Also the cod was very tender after boiling it for 10 minutes rather than 20 and I didn't want it to fall apart completely. Finally I added a little kick with some cayenne - not much). The fish cakes came out perfect, very much as I remembered. Delicious. Thank you.
Marta G. 16 Jul 2016
This is indeed an authentic Azoean dish. Vava used to use green onions though. This was what was done with a leftover Bacalhau , a hot potato salad with cod. The dish had boiled cod,and potatoes, hardboiled eggs, onions, early olives and parsley. Everyone added their own olive oil and vinegar.