UNBELIEVABLE VEGAN CODFISH CAKES - A PORTUGUESE DELICACY!
Here is one of my most impressive fysh recipes: The famous Portuguese 'codfish cakes', made with a wonderful ingredient that magically tastes like fish, so if you miss fish this is the dish for you!
INGREDIENTS:
Coarse salt for lining the baking sheet
1 large potato
Olive oil
1 medium onion, minced
2 garlic cloves, minced
Fresh thyme to taste
400g of oyster mushrooms
Salt to taste
Black pepper to taste
Chopped parsley to taste
2 (or more) tablespoons of corn starch
1/5 teaspoon of ground nutmeg
A few drops of lemon or lime
Frying oil
Lemon or lime and red chili sauce to serve
IMPORTANT: The usual measure for mushrooms and potatoes is 1 cup of mashed potatoes to 3 cups of shredded mushrooms HOWEVER this ratio can vary, depending on how watery your potatoes and mushrooms are, so I advise you to use your judgment when incorporating the ingredients, sometimes it needs more potatoes.
METHOD:
Pierce the potato skin so it releases the water, place the potato in a bed of coarse salt
Bake it for 40 minutes at 200C or 392F.
Sauté some onions or shallots so just add olive oil to a skillet and allow the onions to get golden brown.
Add minced garlic, stir for about 40 secs.
Turn off the heat, reserve.
Shred the mushrooms by hand then add the mushrooms to a food processor and pulse it 4 to 5 times. Reserve.
Now make the codfish cakes:
Add the shredded mushrooms into a bowl, then add the sautéed onions, peel the baked potato, and pass it through a potato ricer - this will make the potatoes become really fluffy.
Add fresh parsley, salt and pepper, cornstarch, kelp powder or crushed nori sheets, fresh thyme, and ground nutmeg.
Add more cornstarch if necessary
Add a few drop ms of lemon or lime
Gently mix to combine
After its all incorporated, put the bowl with the mixture in the fridge for about 30 minutes, this will make it easier to shape the cakes and will make them crispier when fried or baked
Shape the codfish cakes into an oblong shape, little balls, or use two spoons and make a quenelle. It is not necessary to grease your hands.
You also can bread the cakes by using breadcrumbs or panko
Put the cakes in the freezer for 15 minutes before frying or baking them.
Add oil to a skillet, turn on the heat and when the oil is hot, carefully place the cakes in the oil, only 4 at a time
Alternatively, you can bake them in the oven at 185C / 365F for 25 to 30 minutes flipping them halfway through the cooking time.
Reminder: the oil cannot be too hot otherwise the cakes will burn and won’t cook on the inside and it cannot be too cold so the cakes will become greasy, soft, and mushy. The ideal temperature is 185C or 365F.
Remove the cakes from the oven or frying pan, place them in a cooling rack and serve them with a few drops of lemon and some Tabasco sauce
Chefs tip: A. Once shaped, put the vegan codfish cakes in the freezer for about 10 minutes before frying or baking them, they will get crispier this way.
B. Yes, you can reuse the salt you used for baking the potatoes.
C. Instead of the oyster mushrooms, you can also use king oyster mushrooms, shimeji, jackfruit, or hearts of palm. But the best fish substitutes are shimeji and oyster mushrooms because when shredded they become flaky, and they actually have. a fishy taste.
????PRINTABLE RECIPE: chefjanapinheiro.com
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If you have milk and an egg, make these soft cookies! Delicious and easy recipe.
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Delicious, quick, soft cookies that are very easy to prepare. Delicious and easy recipe, highly recommended!
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***
All ingredients must be at room temperature!!!
Servings: 18-19 pieces.
Ingredients:
- 80 grams of soft butter
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 100 grams of sugar (1/2 cup)
- 1 egg
- 65 ml milk
- 320 grams of wheat flour (1+2/3 cups +1 tbsp)
- 1.5 teaspoons baking powder
Additionally:
- 10 grams of sugar
Bake in preheated 350°F (180°C) oven for 15 minutes.
Enjoy your meal!
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