Pastéis de Bacalhau (Codfish Cakes)

Ingredients

• about 450 g Salted Codfish
• about 680 g Potatoes
• 2 tablespoons Egg Replacer (Flaxseed Meal)
• 1 medium Onion
• 1/4 cup Fresh Parsley
• 2 cloves Garlic
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 cups Sunflower Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g of salted codfish in a large bowl and cover with cold water. Let it soak for 24-48 hours, changing the water several times to remove excess salt. Drain the codfish.
2. 2Peel the about 680 g of potatoes and cut them into 2.54 cm chunks. Place the potato chunks in a large pot and cover with cold water. Bring to a boil over high heat and cook for 15-20 minutes, or until tender when pierced with a fork. Drain the potatoes thoroughly and mash them until smooth.
3. 3While the potatoes are boiling, finely chop the 1 medium onion, 2 cloves garlic, and 1/4 cup fresh parsley. Heat 1 tablespoon of sunflower oil in a 25.4 cm skillet over medium heat. Add the chopped onion and garlic and cook for 5-7 minutes, stirring occasionally, until softened and fragrant.
4. 4Flake the soaked and drained codfish into small pieces, ensuring any bones or skin are removed. In a large bowl, combine the mashed potatoes, flaked codfish, the cooked onion and garlic mixture, the chopped 1/4 cup fresh parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the 2 tablespoons of egg replacer. Mix everything together thoroughly until well combined.
5. 5Shape the mixture into small oval cakes, about 5.08 cm long. You should have about 12-15 cakes.
6. 6Pour the 2 cups of sunflower oil into a deep, heavy-bottomed pot or a deep fryer, ensuring it's no more than half full. Heat the oil over medium-high heat until it reaches 175°C.
7. 7Carefully place 3-4 codfish cakes into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes per side, until they are golden brown and crispy on the outside. Use a slotted spoon to remove the cakes from the oil.
8. 8Place the fried codfish cakes on a plate lined with paper towels to absorb any excess oil. Repeat frying with the remaining cakes.
9. 9Serve the Pastéis de Bacalhau hot.

Substitutions

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