Vegan Pasteis/Bolinhos de Bacalhau (Portuguese Salt Cod Fritters)

Name: Vegan Pasteis/Bolinhos de Bacalhau (Portuguese Salt Cod Fritters)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: European, Portuguese
Ingredients: 250g firm/hard tofu shredded; 6 small pieces of Kombu; 3 tsp Salt; 2 tsp mushroom seasoning; 2 tbsp Soy sauce; 500ml water; 600g potatoes; 1 onion, finely diced; 2 tbsp parsley, chopped; 1/2 tsp salt, to taste; 2 tbsp flour; 1/3 cup soy milk; 1 tsp mustard; 2 sheets toasted nori, korean-style; 1/2 cup vegan mayo; juice of 1/2 lime; 1 pickle, finely diced

6 steps

Prep:30minCook:15min

Inspired by recent travels to Portugal - I present to you: a plant-based version of Portuguese favourite!! You can find Bolinhos de Bacalhau being sold all over Lisbon and I wanted so badly to create a vegan version. We substitute the mashed salt cod for grated tofu which we boil in a brine to give it that salty, fishy flavour! And although it's not traditional, I made a nori mayo as a dipping sauce to help accent the ocean-y flavours.

Updated at: Thu, 17 Aug 2023 09:03:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories176.9 kcal (9%)

Total Fat5.8 g (8%)

Carbs23.9 g (9%)

Sugars3.2 g (4%)

Protein8.2 g (16%)

Sodium2071.8 mg (104%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Step 1

Mix the mayonnaise ingredients together and leave in fridge.

MAKE THE SALT COD

Step 2

Shred or grate your tofu. Place into a saucepan with kombu, salt, mushroom seasoning and soy sauce and bring to the boil. Turn down to medium heat and let simmer for 10 minutes. Drain, remove the kombu and spread out onto a clean kitchen towel to remove excess moisture. Set aside.

MAKE THE FRITTERS

Step 3

Bring a large pot of water to the boil. Peel, chop and boil your potatoes until soft. While the potatoes are boiling, finely dice onion and chop parsley. Mix all 'egg' binder ingredients in a bowl. Drain potatoes well, shaking off as much water as possible and let steam 'dry' the potatoes for 5 minutes. Then place potatoes into a large bowl and mash.

Step 4

Once potato is finely mashed, fold in the egg binder and mix well. Add the shredded fishy tofu, parsley, onion and mix til well combined. Use two tablespoons to help you form egg shaped fritters with the mixture.

Step 5

Heat a few inches of oil in a large pot to 180ºC. Fry fritters for 3-5 minutes until brown and crispy on the outside.

Step 6

Serve with wedges of fresh lemon and the nori mayo. Enjoy!