Well, here are the salted cod (bacalhau in Portuguese) fritters that I was promising since yesterday here on the blog.
The inspiration came from the Facebook page Nutritionist Eva Neves de Carvalho, where she presents a healthier version of the famous pastéis de bacalhau (salted cod fritters)..
I could not resist and I decided test the recipe doing some mino
r adjustments according to my taste.
Well well, this recipe is all good:
- no GLUTEN, DAIRY or NUTS
-suitable to freeze and use as we please
- remind the real pastéis de bacalhau
-you can even play with the choice of herbs
Ingredients (15 fritters)
- 1 chick-peas can (400g)
- 1 small onion, finely chopped
- 1 small stalk of leek, finely chopped
- 2 chopped garlic clove
- 1 medium carrot, grated
- 2 to 3tbsp .oats
- 1 beaten egg
- 2 portions of salted cod – Bacalhau (400g minimum)
- Chopped parsley, to taste
- Black pepper to taste
First of all, the salted cod should be already soaked to remove the excess of salt.
Cook the fish in a pan with water, bring to the boil, introduce the salted cod and leave simmer until tender (not cook for more than 10minutes or will be very fibrous).
Now turn on the oven at 180ºC.
When cool, remove the bones, skin and flak it.
In a bowl, mix all ingredients, involve all very well using a spoon or with your hands.
Now make the quenelles (or you can make balls) with two spoons.
Place the fritters on a baking tray lined with parchment paper and bake in the oven at 180 ° C until golden.