Pasteis de Bacalhau - Portuguese Codfish Cakes

Posted on April 16, 2008
Filed Under Food

For some reason, I have an image imprinted on my mind that Pasteis de Bacalhau are the perfect snack - appetizer, tapa, picknick food, and all around great fast bite. I’m also discovering, I don’t make them often enough.

With summer around the corner, I’m thinking this is going to be a recipe I’ll be making much more often. One batch of these little guys goes far; well depending on how many hungry bellies are hanging around. When I make them to have at home, they last for a couple of days and are great pulled apart and added to a salad or filling for a sandwich…but best of all they’re good hot or cold. But my favorite is hot out of the fryer and lightly dipped in a nice aioli. I know aioli is Italian and not Portuguese, but hey my forefathers navigated around the globe bringing back spices, herbs and all sorts of foreign influences…why not do the same today? Sometimes mixing things up can produce some delicious results!

Pasteis de Bacalhau are also wonderful as an appetizer, and in traditional Portuguese homes, they’ll be placed in small plates around the dinner table before guest arrive, so there is something to snack on right away. When Pasteis de Bacalhau appear on the table they’re usually accompanied by other very Portuguese sides; conserva de cenora and olives, all in small bowls strategically placed, so no matter where you’re sitting, you can always reach one!

Bacalhau_extras

Pasteis de Bacalhau

250g Desalted Cod/Bacalhau
200g potatoes (floury baking type)
4 Tbsp milk
1/2 finely chopped onion
1 Tbsp finely chopped parsley
2 Tbsp white wine
3 Eggs, separated
1/2 Tsp nutmeg
White pepper
Oil for frying

Pull apart desalted and cooked cod, remove any bones and skin, blend in food processor until it is has a fibrous texture but not mush, set aside in large bowl.
Peel and cube potatoes, microwave until fork tender, let cool slightly and place in food processor until they crumble, add milk and white wine. Add to awaiting cod in bowl.
Add onion, parsley, spices and egg yolks, mix well.
In separate bowl beat egg whites until peaks form, add egg whites to cod mixture and gently incorporate.
Gently drop Pasteis, using the two spoon method, in oil heated to 350F/177C.

Note: With readers in a number of places, thought it might be helpful to keep measurements in metric and include a measurement converter I’ve used, and found quite helpful.
Bacalhau_blend

Two Spoon Method - to get correct shape of Pasteis de Bacalhau: fill one tablespoon full of dough, then holding a second spoon in your opposite hand; pass dough to the other spoon, by scraping against the edge of the first. Flip the dough back and forth a few times until you get the right shape without a lot of gaps or bubbles. This might take a little practice, but very easy, once you get the hang of it. Since we had already polished off all the Pasteis de Bacalhau when I thought about including this tip, I used cream cheese below to demonstrate the idea.

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Once you have the hang of it, or even if you don’t gently drop the balls into the hot oil, with a slotted spoon turn them over in the oil so all sides turn dark, golden brown. When ready, bring them out of oil and rest on paper towels to absorb excess.

You can serve them hot as an accompaniment to another fish based meal, soup, on their own, or pull a few apart and spread over a dressed salad. They will store in the refrigerator 2-3 days, and make also a great cold snack. When served hot I enjoy them most with my favorite aioli and a nice white or Vinho Verde; if served cold, then I suggest a very chilly beer. However you decide to have them…enjoy!

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Comments

3 Responses to “Pasteis de Bacalhau - Portuguese Codfish Cakes”

Stephanie on April 21st, 2008 3:13 am

My one experience cooking with salt cod wasn’t much of a success, but I’m going to give this recipe a go. It sounds fabulous!
Eddie on April 28th, 2008 2:09 pm

Ola Stephanie,

Give them a try and let me know how it goes. One other tip, make sure your oil is the right temperature before putting them in, otherwise they can soak up too much oil. When you remove them put them on lots of paper towels to soak up any access and you should be fine. Good luck!
Marlean on December 17th, 2009 11:12 pm

This is the only truly traditional recipe I’ve been able to find! Obrigada!