Bolinhos de bacalhau ([buˈlĩɲuʒ ðɨ βɐkɐˈʎaw] (literally "codfish cakes")[1][2] or pastéis de bacalhau ([pɐʃˈtɛjʒ ðɨ βɐkɐˈʎaw], in Central and Southern Portugal and in Portuguese-speaking African countries (literally "codfish pastries")[3] are typically made from a mixture of potatoes, bacalhau (codfish), eggs, parsley, onion and sometimes a hint of nutmeg. They are also commonly referred to as "salt cod fritters" or "salt cod croquettes". The bolinhos or pastéis de bacalhau are shaped using two spoons, deep fried and served hot or cold before meals as an appetizer or as a meal itself (usually served with plain or seasoned rice, salad and olives). Ideally, they should be slightly crunchy on the outside and soft and creamy on the inside.
It is called acras de morue in French Antilles.[citation needed]
References edit
- ^ Michael Sommers (10 November 2009). Moon Rio de Janeiro. Avalon Travel. p. 132. ISBN 978-1-59880-248-1. Retrieved 3 April 2012.[permanent dead link]
- ^ Jean Anderson (21 June 1994). The food of Portugal. HarperCollins. p. 38. ISBN 978-0-688-13415-0. Retrieved 3 April 2012.
- ^ Fodor's (28 June 2011). Fodor's Portugal. Random House Digital, Inc. p. 78. ISBN 978-0-307-48062-0. Retrieved 3 April 2012.
 | This article about Portuguese cuisine is a stub. You can help Wikipedia by expanding it. |
 | This Brazilian cuisine–related article is a stub. You can help Wikipedia by expanding it. |