Bolinhos de bacalhau

{{short description|Traditional Portuguese codfish dish}}

File:Bolinho de bacalhau.jpg

{{lang|pt|Bolinhos de bacalhau}} ({{IPA|pt|buˈlĩɲuʒ ðɨ βɐkɐˈʎaw|lang}}, {{lit|codfish cakes}}){{cite book|author=Michael Sommers|title=Moon Rio de Janeiro|url=https://books.google.com/books?id=1M3CyHN3xk0C|accessdate=3 April 2012|date=10 November 2009|publisher=Avalon Travel|isbn=978-1-59880-248-1|page=132}}{{Dead link|date=October 2023 |bot=InternetArchiveBot |fix-attempted=yes }}{{cite book|author=Jean Anderson|title=The food of Portugal|url=https://books.google.com/books?id=FDpRRK9YpqoC|accessdate=3 April 2012|date=21 June 1994|publisher=HarperCollins|isbn=978-0-688-13415-0|page=38}} or {{lang|pt|pastéis de bacalhau}} ({{IPA|pt|pɐʃˈtɛjʒ ðɨ βɐkɐˈʎaw|lang}}, {{lit|codfish pastries}}){{cite book|author=Fodor's|title=Fodor's Portugal|url=https://books.google.com/books?id=NFU0Y8PDBg8C|accessdate=3 April 2012|date=28 June 2011|publisher=Random House Digital, Inc.|isbn=978-0-307-48062-0|page=78}} are a traditional Portuguese dish, typically made from a mixture of potatoes, codfish, eggs, parsley, onion and sometimes a hint of nutmeg. They are also commonly referred to as "salt cod fritters" or "salt cod croquettes". These pastries 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.