Bolinhos de Bacalao
1 lb. salt cod (I prefer de-boned cod)
1 lb. potatoes
1 onion minced
1 bunch parsley, chopped
2 eggs, beaten
Vegetable oil (for deep frying)
Soak the salt cod in water for at least 24 hours
Boil the potatoes with the skin for about 30 to 40 minutes.
Remove them from the pot, let cool, then peel them.
Mash the potatoes.
Remove the cod from the soaking water.
Bring a pot of water to a boil.
Reduce to medium heat and cook the cod for about 8 minutes.
Remove the cod from the pot and let cool for a few minutes.
Pulse the cod in a food processor to shred into fine pieces.
In a large bowl, add the cod, onion, parsley, mashed potatoes and beaten eggs. Mix thoroughly.
Using two tablespoons, shape the mixture into a torpedo or quenelle shape. Alternatively, you can form round balls with wet hands.
Fry the bolinhos for 2 minutes on each side until golden brown.
Drain them on a plate lined with paper towel.
Serve hot with a few wedges of lime.