for 16 pieces

To soak the fish

400 g

bacalao (salted, dried cod) (see note)

To cook the fish

3 litre

water

Bolinhos

400 g

mealy potatoes, cut into pieces

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, squeezed
1	fresh egg
1	organic lemon, use just half of grated zest
½ bunch	flat-leaf parsley, finely chopped
½ tbsp	Maizena cornflour
a little	nutmeg
	salt and pepper to taste

To deep-fry

	oil, for deep-frying
½	organic lemon, cut into wedges

How it's done

To soak the fish

Soak the fish in cold water in the fridge for approx. 12 hrs., changing the water four times.

To cook the fish

Place the fish in a large pan. Cover with water and bring to the boil. If the water still tastes too salty, drain it and bring it back to the boil with fresh water. Cook the fish for approx. 15 mins. until soft. Drain the water, allow the fish to cool slightly. Tear the fish into small pieces, removing any bones.

Bolinhos

Cook the potatoes in boiling salted water for approx. 12 mins. until soft. Drain the potatoes, return them to the pan, allow the water to evaporate. Mash the potatoes with a potato masher, mix in the fish, mash again.

Heat the oil in a pan. Sauté the onion and garlic for approx. 3 mins, add to the fish mixture along with the egg and all the other ingredients up to and including the pepper, mix well, season.

Shape into balls

Using two tablespoons, shape the fish mixture into 16 balls, transfer them to a sheet of baking paper.

To deep-fry

Fill a pot to ⅓ with oil and heat it to approx. 170 °C. Slide the balls into the oil using a slotted spoon, fry for approx. 5 mins. until golden brown, turning occasionally. Remove, drain on paper towels. Serve the bolinhos with the lemon wedges.

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