Pataniscas de Bacalhau

500grams bacalhau

3 large eggs

50g flour

200ml milk or water (you can use some of the water from cooking the bacalhau)

1 onion very finely chopped

parsley, finely chopped

salt and pepper

vegetable oil for frying

Remove salt from cod and cook. If you are not sure how to do this see the Pasteis de Bacalhau recipe.

Boil the bacalhau for about 15 minutes, drain, clean and shread it with your hands.

In a large bowl beat the eggs and add the flour gradually to create a smooth creamy paste. Add as much milk or water as is needed to create a thick dropping consistency - thicker than pancake mix.

Add chopped onion and 2 tablespoons of chopped parsley. Add the bacalhau. Add salt and pepper to taste.

Drop a spoonful of the paste at a time into boiling hot vegetable oil. The pataniscas should spread out a little and create flat discs about the diametre of a orange. Fry until golden brown, remove and drain on kitchen paper.

Serve with salad and tomato flavored rice.

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