■ 160g|6oz dried salt cod (soaked and hydrated)

■ 300g|10oz potatoes peeled and roughly cut

■ 1 whole garlic clove, peeled

■ 1 egg lightly whisked

■ 1 tablespoon of finely chopped Italian parsley

■ 5-6 lemon wedges for garnish (optional)

■ 12 black olives for garnish (optional)

■ salt and pepper

■ 1 litre|quart of cooking oil


1. Peel and roughly cut the potatoes, transfer to a saucepan, cover with water and heat to a boil. Reduce the heat and simmer for approximately 20 minutes until the potatoes are cooked and easily pierced with a small knife. Drain the potatoes and return them to the warm pan to dry and cool slightly.

2. Put the salt cod and garlic clove in a pan and cover with water. Heat the water to a boil, reduce the heat and simmer until the cod will flake, tested with a knife, about 6-8 minutes. Drain the cod and set aside to cool.

3. Mash the potatoes to a smooth texture using a potato masher, or grate and then mash. For a very fine potato mash sieve the potatoes through a wire strainer.

4. Transfer the salt cod to a cutting board, discard any skin and bones, and then roughly flake the cod. Put the cod in a muslin cloth and roll with your palms to get a finer flake.

5. In a bowl gently fold together the mashed potato, the shredded cod, the whisked egg and chopped parsley. Check for taste and add salt and pepper as required.

Shape a heaped dessertspoon of the mixture into an oblong ball shape, shaping and rounding it with another spoon. Put the fritters on a plate or tray lined with baking paper, cover with cling wrap and refrigerate for 1 hour before cooking.

6. Heat about 5cm|2" of cooking oil in a saucepan to 170˚C|340˚F. Gently place the bacalhau fritters into the oil 3-4 at a time and cook till golden, about 3 to 4 minutes. Remove from the oil and allow to drain on paper towels or a rack. Serve with lemon wedges and black olives.


1 serving (of 20): 219 calories, 22.1g fat (2.3g saturated fat), 13mg cholesterol, 602mg sodium, 2.7g carbohydrates (0.1g sugars, 0.3g fibre), protein 2.5g.

Prep: 40m | Cook: 15m | Yield: 20 Pcs |

Macao Salt Cod and Potato Fritters Recipe

Bolinhos de Bacalhau

Salt cod and potato fritters flavoured with garlic and fresh herbs

Recipe adapted from "Macanese Cooking: A Journey Across Generations", by Cecília Jorge, published by A.P.I.M, 2004

Salt cod and potato fritters flavoured with garlic and fresh herbs

Ingredient Spotlight

To hydrate Dried Salt Cod place in cold water and store in the refrigerator for 8-12 hours, changing the water 3-4 times.

Ready frozen De-salted Salt Cod is sometimes available, in this case additional salt may need to be added to the recipe.