• 250 gm (~1/2 lb) Bacalhau (Salted Cod Fish)
  • 500 gm (~1lb)  potato
  • 1 green onion
  • 1 tbsp Sugar
  • 1 tbsp white pepper
  • 1 egg

  1. Soak the bacalhau in water for 2–3 hours to soften and dilute the salt.
  2. When softened, remove skin and bone.
  3. Place the bacalhau meat in a bag and pound on it until the bacalhau become silk-like.
  4. Boil the Potato; then remove the skin and mash.
  5. Dice the green onion and scramble the egg.
  6. Mix the ingredients together.
  7. Use a table spoon to shape the bacalhau mixture into oval shapes
  8. deep fry the bacalhau cakes over medium heat until golden.

You may like to see recipes of other SE Asian croquettes and Japanese Korroke