Salted Cod Croquettes (or Codfish Cakes)
My favourite Portuguese snacks are Codfish Cakes (or croquettes). Here's my version of the recipe, and it could not be simpler!
Servings: 24 cakes/croquettes
Ingredients
- 1 lb salted cod pieces ready to use | pre-soaked in cold water 4 to 8h to remove excess salt
- 1 lb potatoes peeled and cut into chunks
- 2 bay leaves
- 3 cloves garlic
- 2 eggs
- ⅓ cup parsley fresh, chopped
- salt and pepper to taste
- ¼ tsp nutmeg ground (optional)
- olive oil to brush OR oil to deep fry
Instructions
- Boil the cod in water with the bay leaves and the garlic cloves for 5-6 minutes. Remove cod from water and set aside.
- Re-use the water where cod was boiled (with the garlic and bay leaves), adjusting the salt - or use new salted water - to boil potatoes until very tender.
- Meanwhile, check cooked cod pieces (to ensure there are no bones left) and shred by hand or with a food processor until fine.
- Discard bay leaves. Drain and mash the cooked potatoes with garlic.
- Combine the shredded cod with the potatoes, add parsley and nutmeg (if using), taste and adjust the seasoning with salt and pepper.
- Add 1 egg at a time and mix well to make a firm dough. Form cakes using 2 soup spoons, pressing and scraping the mixture from one spoon to the other, until they hold their shape.
- Brush with olive oil and bake in the Air Fryer or oven at 400°F (200°C) for 10-15 minutes, until golden and firm. (They get darker than the recipe pictures)OR Deep-fry (375°F or 190°C) until golden brown, then set them on paper towels to drain before serving.
Notes
- Serve warm or at room temperature with hot sauce and enjoy!
- Add some mixed olives, sliced fresh cheese and crusty bread for a traditional Portuguese appetizer spread.
- After shaping the cod cakes, they can be frozen in a tray lined with parchment paper, and then transferred to a freezer bag for baking/frying later.