Balinhos de bacalhau (Klipfiske meatballs)

Ingredients for Balinhos de bacalhau (Klipfiske meatballs)

Instructions for Balinhos de bacalhau (Klipfiske meatballs)

To prepare the Balinhos de bacalhau (Klipfiske meatballs) recipe, please follow these instructions:

Begin the day before putting clips the fish in a bowl and cover it with cold water. Let the Sun to soak for at least 12 hours. Change the water several times.

Drain and came the fish in a pan with so much water, that it is a few centimeters over the fish. Bring it to a boil at high heat. Taste of the water. If it is very salty, replaced it and the fish cooked in a new team of water. Let the fish simmer 20 minutes on a low heat, so that it can easily be separated and is tender.

Mix bread crumbs with 1 ¼ dl. of the oil in a bowl, then all the oil is absorbed into the bread.

Pour boiling water from cut the fish. When it's something cool, remove skins and bones. Share the fish flaked with your fingers or a fork. Put them in a bowl and add the cilantro, parsley, mint, paprika, salt and pepper and bread. Knead it all together possibly. by using røremaskinen. Form forcemeat with damp hands to 6-7 round flat cakes, there should be about 1 ½ cm thick.

Warm the rest of the oil in a frying pan. Add two cloves of garlic, which is split on the long part and let them Cook, stirring in 2-3 minutes, until golden. Take them up and put fish meatballs in the oil and fry them right over low heat for about 3 minutes on each side until they are brown. Put the finished klipfiske meatballs on a hot platter and garnish them with parsley sprigs. Eat them very hot.

It is the custom in Portugal putting a poached egg on each Meatball before they are served, but it can be omitted.