Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover cod with cold water and soak for 24 hours, changing water two or three times. Drain off water. In a saucepan, cover cod with cold water; bring just to a boil. Reduce heat and simmer for 10 to 15 minutes or until tender. Drain, and when cool enough to handle, remove any skin and bones, then coarsely shred. | 2. In a saucepan, boil the potatoes in salted water just until tender. Drain and mash. | 3. In a large bowl, combine all of the ingredients until well mixed. | 4. Heat frying pan and add a bit of oil. Form a small patty and cook on medium heat. When bottom has colour, flip and finish cooking. | 5. Taste the cake, and adjust the salt and pepper if needed. Continue making the cakes, stirring the mixture often, adding oil as needed. Drain the cakes on paper towels. | 6. Cakes can be served hot or at room temperature. Delicious served with potato slices that are boiled with garlic cloves, salt and pepper flakes. | 7. Note: The pimento paste is available in the international section of the store. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt cod fish	2	lbs	cooked shredded	806.9352	0.0	179.5204	4.5333
potato	6		cooked mashed	-	-	-	-
parsley	1/4	cup	minced	5.4	0.9495	0.4455	0.1185
green onion	1/4	cup	minced	4.7925	1.0188	0.1722	0.0834
red pimento paste	2	tablespoons		806.9352	0.0	179.5204	4.5333
piri	2	tablespoons		806.9352	0.0	179.5204	4.5333
egg	8		beaten	572.0	2.88	50.24	38.04
oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.