🏷️ Category: lunch
⭐ Difficulty: Hard
⏱️ Time: 45 min
📝 Introduction
Discover the exquisite fusion of Portuguese and Asian cuisines with these Creamy Portuguese Salt Cod Cakes. This unique recipe transforms traditional Bacalhau Macau into delicate fish cakes, blending flaky salt cod with creamy mashed potatoes, aromatic sesame oil, fresh cilantro, and briny olives. Perfect for a sophisticated lunch, each serving offers 337 calories with 17g of protein, making it a nutritious pescatarian delight. The addition of whipped cream creates an airy texture, while Japanese breadcrumbs add a subtle crunch. At just $1.69 per serving, this dish is both affordable and impressive, covering 14% of daily vitamin and mineral needs. Follow our step-by-step guide to master this challenging yet rewarding recipe that's sure to wow your guests.
🥘 Ingredients
• japanese breadcrumbs1 cup
• butter1 teaspoon
• cilantro0.25 cup
• egg1
• egg white1
• garlic1.5 teaspoons
• ginger1 teaspoon
• green onion0.25 cup
• russet [idaho] potato0.75 pound
• oil-cured olives0.25 cup
• salt1 tsp
• salt cod fillets0.5 pound
• sesame oil2 teaspoons
• whipping cream0.5 cup
• pepper0.25 teaspoon
👨🍳 Cooking Steps
1
Place cod in a bowl and cover with cold water
2
Soak for 6 to 8 hours, changing the water once or twice
3
Drain, rinse very well and pat dry
4
Shred fish with your fingers
5
Pour 3 inches of water into a medium saucepan and bring to a boil
6
Add the diced potatoes, and cook until tender, 10 to 12 minutes
7
Drain the potatoes, return them to the pan briefly
8
(The heat from the pan will evaporate excess moisture from the potatoes
9
) Mash the potatoes until smooth, then whisk in the butter
10
Stir the cod into the mashed potatoes
11
Stir in the green onion, cilantro, olives, egg white, sesame oil, salt, garlic, ginger and pepper
12
In a chilled bowl, whip the cream until it holds soft peaks
13
Gently fold the whipped cream into cod mixture with a rubber spatula
14
Using two large soupspoons, form about 3 tablespoons of the cod-potato mixture into an oval fish cake
15
Set the cod cake on a baking sheet and repeat with the remaining potato mixture
16
Spread the breadcrumbs on a plate
17
Beat the egg in a wide, shallow bowl
18
Dip each cod cake into egg, turning it gently to coat all sides
19
Allow any excess egg to drip back into the bowl, then roll the cake in breadcrumbs to coat all sides
20
Set the coated fish cakes on a baking sheet
21
Place a large skillet over medium heat and pour in 1/4 inch of vegetable oil
22
When the oil is hot - a corner of a cod cake will give off a lively sizzle when dipped in the oil - add as many of the fish cakes to the skillet as will fit without touching each other
23
(You may need to do this in two batches
24
) Cook, turning once, until golden brown, about 5 to 7 minutes
25
Remove the fish cakes with a slotted spoon and drain them on paper towels
26
If necessary, repeat with the remaining cod cakes
27
Serve warm
28
This recipe yields 4 servings
