The Cod Croquettes with Brie Heart, also known as Bolinho de bacalhau, is a typical Portuguese recipe. In the central streets of Lisbon, and beyond, you can find plenty of these places, where you can enjoy them sitting down or take them away, as we do with pizza and supplì. Last year, my sister and I really had our fill of them.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 50 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 17.6 oz desalted cod
- 2.2 lbs Potatoes
- 4 pinches Garlic
- 1 tbsp Parsley
- 1 tsp Oregano
- 2 Eggs
- to taste pepper
- 3.5 oz Flour
- 5.3 oz brie cheese
- to taste Breadcrumbs
- to taste peanut oil
Preparation
First of all, organize your workspace with all the ingredients already measured, so everything is within reach.
Boil the potatoes, but if you don’t have a pressure cooker, it will take at least 30/40 minutes.
Peel them while they are still hot, mash them, and place them in the food processor, but not in the blender, as it should not become a cream.
Also add the desalted cod, garlic, herbs, and chop them coarsely as well.
Pour everything into a bowl, and also add the eggs, pepper, flour, and while doing this, keep mixing.
Take a small steel pot, narrow but with high sides, add the peanut oil, and heat it up.
Prepare a plate with breadcrumbs and cut your cheese into pieces.
Using a spoon, take a portion of the mixture, and insert a small piece of brie inside.
Close it, but give it a slightly elongated shape because it should look like a supplì, and then roll it in the breadcrumbs.
After finishing all your preparation, dip your croquettes in the hot oil.
Just a few minutes of frying, only until they are well golden, and you’re done.
Serve your Cod Croquettes with Brie Heart hot, because at the first bite, they should be stringy.
Notes
Tip: if you prefer a stronger flavor, instead of brie, you can stuff your croquettes with pieces of fontina.
If you like tasty fried foods, don’t miss: Zucchini, Ricotta, and Pecorino Romano Meatballs
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