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Bacalhau no Pão Balls
Lisbon — Mother recipe · en it
Crunchy exterior and soft interior bacalhau balls, perfect as an appetizer in Lisbon.
⏱️ 15 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 200 g of cod, drained and squeezed
- 100 g of toasted bread, chopped
- 1 egg
- 50 g of chopped parsley
- 50 g of chopped onion
- 50 g of chopped zucchini
- Salt and pepper to taste
- Oil for frying
Method
- Drain and squeeze the cod, then mix with the toasted bread, egg, parsley, onion, and zucchini.
- Add salt and pepper to taste.
- Form small balls with the mixture.
- Fry the balls in hot oil until golden brown.
- Drain on paper towels and serve hot.
The story
Bacalhau no Pão balls are a traditional Lisbon dish, born during the intensive cod fishing period in the North Sea, when leftover fish was used to prepare tasty meals.
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