INGREDIENTS

• 300 g cod
• 500 g of cooked cassava
• Salt to taste
• Pepper - do - kingdom to taste
• 2 tablespoons (soup) of chopped parsley
• Oil for frying

METHOD

• Cook cod and shred
• Place the shredded cod between two tea towels and rub so that it is much thinner
• Cook the cassava until very tender
• Drain and, still hot, pass the wringer
• In a bowl, place the cod, cassava and season with salt, pepper and parsley
• Mix to form a dough
• Mold the bolinhos de bacalhau
• Heat the oil and brown the bolinho de bolinho de bacalhau
• Serve immediately with Aily oil salsa

This can be eaten as a snack or accompaniment. Try ours at www.floripalondon.com