Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 pound salt cod
- 2 cups of mashed potatoes
- 2 tbsps of finely chopped parsley
- 2 large eggs
- oil for frying
- =
Directions
Soak salt cod overnight and during the morning, changing water three times.
Drain, remove skin and any bones and cut in small chunks.
Simmer a small onion, thinly sliced, with a bay leaf and 4 peppercorns in 2 cups of water.
After 5 minutes, add the cod and 2 cups of water.
When it simmers, cover the pan and remove from heat, so the cod doesn't toughen.
To form the bolinhos:
Drain the fish and flake it well into a bowl.
Add 2 cups of mashed potatoes; beat two eggs with a pinch of salt and add them to the fish and potatoes.
Add the parsley , salt and freshly grated pepper to taste.
Wait about 1/2 hour to form the balls.
Use good, fresh oil for frying (set deep-fryer temperature at 375°).
Dry in paper towels.
Serve with a good batida and some very cold beer!