Vegan Bolinhos de Bacalhau (Portuguese Salt Cod Fritters)

Prep Time: 30m | Cook Time: 20m | Servings: 4-6

Ingredients

Vegan Salt Cod

• 250g tofu, shredded
• 6 small pieces of dried kombu
• 3 tsp salt
• 2 tsp mushroom seasoning
• 2 tbsp soy sauce

Fritters Mix

• 600g potatoes
• 1 small onion
• 2 tbsp parsley

Vegan Egg

• 2 tbsp flour
• 1/3 cup soy milk
• 1 tsp mustard

Nori Pickle Mayo

• 2 sheets Korean toasted nori, crushed
• 1/2 cup vegan mayo
• 1-2 tsp lime juice
• 1 pickle, finely diced

Instructions

Mix the mayonnaise ingredients together and leave in the fridge to chill.

Make the Salt Cod: Shred or grate your tofu. Place it into a saucepan with kombu, salt, mushroom seasoning, and soy sauce, then bring it to the boil. Reduce to medium heat and let it simmer for 10 minutes. Drain, remove the kombu, and spread the tofu out on a clean kitchen towel to remove excess moisture. Set aside.

Make the Fritters: Bring a large pot of water to the boil. Peel, chop, and boil your potatoes until soft. While the potatoes are boiling, finely dice the onion and chop the parsley. Mix all 'egg' binder ingredients in a bowl. Drain the potatoes well, shaking off as much water as possible. Let them steam dry for about 5 minutes, then place them into a large bowl and mash.Once the potatoes are finely mashed, fold in the egg binder and mix well. Add the shredded fishy tofu, parsley, and onion, and mix until well combined. Use two tablespoons to help you form egg-shaped fritters with the mixture.

Heat a few inches of oil in a large pot to 180ºC. Fry the fritters for 3-5 minutes until golden and crispy on the outside.

Serve with wedges of fresh lemon and the nori mayo. Enjoy!