Brazilian salt cod balls

20 mintues prep.

1 hour cooking

Serves 6 as a snack

Ingredients

  • 300 gm salt cod, soaked overnight in cold water
  • 1 thinly sliced lime, plus extra wedges to serve
  • 750ml chicken stock
  • 250ml dry white wine
  • 350gm potatoes, such as Dutch Cream, peeled and diced
  • 2 tbsp olive oil
  • ½ brown onion, finely diced
  • 2 tbsp coarsely chopped coriander
  • 1 egg yolk
  • 1-2 tbsp plain flour, plus extra for dusting
  • Vegetable oil, for deep-frying
  • Lime wedges, to serve

Method

  1. Preheat the oven to 180˚c.
  2. Drain the cod and place in a small baking dish, top with lime, then pour in the stock and wine and bake for 30-40 minutes until tender when flaked with a fork.
  3. Drain and flake flesh into a bowl (discard skin and bones).
  4. While the fish cooks, combine potato and enough cold water to cover generously in a saucepan, bring to the boil and cook for 10-15 minutes until tender.
  5. Drain, then mash and add to the cod.
  6. Heat oil in a saucepan over a medium-heat, add onion and sauté, stirring occasionally for 4-5 minutes until tender and translucent.
  7. Add to the fish mixture and mix to combine, set aside to cool then stir in coriander and egg yolk. Stir in flour – you may not need it all, it should just bind the mixture together - season to taste with freshly ground pepper (you might not need to add any extra salt, but check the seasoning and decide for yourself).
  8. Roll heaped tablespoons of mixture into balls with floured hands and refrigerate for 20 minutes to firm (at this stage you can keep the balls refrigerated for 2-3 days or frozen for up to 1 month – cook from frozen).
  9. Heat oil in a deep frying pan or saucepan to 180˚C (if you don’t have a thermometer, check temperature by adding a small cube of bread to the oil – it should bubble up and turn golden when the oil is hot enough).
  10. Fry the cod balls in batches, turning occasionally for 3-4 minutes until crisp and golden brown.
  11. Drain on paper towels and serve hot with lime wedges.
  12. Enjoy!
 
RECIPES

Brazilian salt cod balls

20 mintues prep.

1 hour cooking

Serves 6 as a snack

Ingredients
Method

Ingredients

  • 300 gm salt cod, soaked overnight in cold water
  • 1 thinly sliced lime, plus extra wedges to serve
  • 750ml chicken stock
  • 250ml dry white wine
  • 350gm potatoes, such as Dutch Cream, peeled and diced
  • 2 tbsp olive oil
  • ½ brown onion, finely diced
  • 2 tbsp coarsely chopped coriander
  • 1 egg yolk
  • 1-2 tbsp plain flour, plus extra for dusting
  • Vegetable oil, for deep-frying
  • Lime wedges, to serve

Method

  1. Preheat the oven to 180˚c.
  2. Drain the cod and place in a small baking dish, top with lime, then pour in the stock and wine and bake for 30-40 minutes until tender when flaked with a fork.
  3. Drain and flake flesh into a bowl (discard skin and bones).
  4. While the fish cooks, combine potato and enough cold water to cover generously in a saucepan, bring to the boil and cook for 10-15 minutes until tender.
  5. Drain, then mash and add to the cod.
  6. Heat oil in a saucepan over a medium-heat, add onion and sauté, stirring occasionally for 4-5 minutes until tender and translucent.
  7. Add to the fish mixture and mix to combine, set aside to cool then stir in coriander and egg yolk. Stir in flour – you may not need it all, it should just bind the mixture together - season to taste with freshly ground pepper (you might not need to add any extra salt, but check the seasoning and decide for yourself).
  8. Roll heaped tablespoons of mixture into balls with floured hands and refrigerate for 20 minutes to firm (at this stage you can keep the balls refrigerated for 2-3 days or frozen for up to 1 month – cook from frozen).
  9. Heat oil in a deep frying pan or saucepan to 180˚C (if you don’t have a thermometer, check temperature by adding a small cube of bread to the oil – it should bubble up and turn golden when the oil is hot enough).
  10. Fry the cod balls in batches, turning occasionally for 3-4 minutes until crisp and golden brown.
  11. Drain on paper towels and serve hot with lime wedges.
  12. Enjoy!
 
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