INGREDIENTS
- 300 g cod
- 500 g of cooked cassava
- Salt to taste
- Pepper - do - kingdom to taste
- 2 tablespoons (soup) of chopped parsley
- Oil for frying
METHOD
- Cook cod and shred
- Place the shredded cod between two tea towels and rub so that it is much thinner
- Cook the cassava until very tender
- Drain and, still hot, pass the wringer
- In a bowl, place the cod, cassava and season with salt, pepper and parsley
- Mix to form a dough
- Mold the bolinhos de bacalhau
- Heat the oil and brown the bolinho de bolinho de bacalhau
- Serve immediately with Aily oil salsa
This can be eaten as a snack or accompaniment. Try ours at www.floripalondon.com
