Portuguese · appetizer
Pastéis de Bacalhau (Bolinhos de Bacalhau)
Pastéis de Bacalhau (Bolinhos de Bacalhau) reads allium 5.1, richness 4.7 and marine & briny 3.8 on Palate's 0–10 flavor X-ray — a Portuguese appetizer, about 35 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.2 / 10
- Sweet & Fruity — 1.0 / 10
- Sour & Bright — 0.0 / 10
- Bitter & Earthy — 1.7 / 10
- Rich & Fat — 4.8 / 10
- Aromatic & Spice — 5.6 / 10
The measured notes (of 18)
Allium 5.1 · Richness 4.7 · Marine & Briny 3.8 · Umami 3.4 · Herbaceous 2.6 · Warm Spice 1.8 · Earthy 1.4 · Bitterness 1.4 · Heat 1.0 · Sweetness 1.0 · Salinity 0.9 · Floral 0.9
What's in it (8)
- 12 oz dried salted cod
- 1 lb boiled potatoes
- 1 onion
- 2 cloves garlic
- 2 eggs
- 3 tbsp flat-leaf parsley
- 1/2 tsp black pepper
- 3 cups vegetable oil for frying
Time & effort: about 35 min (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 137.7 kcal, 7 g protein, 8.3 g fat, 9.5 g carbs
Dietary: Contains meat · Contains seafood · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Soak cod, boil, shred finely, and mix with mashed potato, grated onion, garlic, eggs, and chopped parsley until well combined.
- Season with black pepper.
- Shape into oval torpedo cakes using two spoons and deep-fry in oil at 175C until evenly golden brown.
- Drain and serve warm.
Dishes with a similar flavor shape
- Sopa de Mandioca — Brazilian
- Bolinho de Bacalhau — Brazilian
- Cullen Skink — British
- Polvo à Lagareiro — Portuguese
- Crawfish Étouffée — Cajun/Creole
Keep reading: what allium, richness, marine & briny mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.