Description Edit

Ingredients Edit

Directions Edit

  1. Soak the bacalhau in water for 2–3 hours to soften and dilute the salt. When softened, remove skin and bone. Place the bacalhau meat in a bag and pound on it until the bacalhau become silk-like.
  2. Boil the Potato; then remove the skin and mash. Dice the green onion and scramble the egg.
  3. Mix the ingredients together. Use a table spoon to shape the bacalhau mixture into oval shape; deep fry the bacalhau ball over medium heat until golden.
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