Air Fryer Portuguese Pastéis de Bacalhau

Ingredients

• •8 oz salt cod, soaked and desalted
• •1 lb Yukon Gold potatoes, peeled and cubed
• •1 egg yolk
• •1/4 cup flat-leaf parsley, finely chopped
• •1/4 cup yellow onion, finely grated and squeezed dry
• •1 clove garlic, finely grated
• •1/4 tsp black pepper
• •3/4 cup fine dry breadcrumbs
• •as needed olive oil spray

Directions

1. 1Simmer the desalted cod for 8–10 minutes until it flakes easily; drain, cool, remove any bones, and shred very finely.
2. 2Boil the potatoes until tender, drain thoroughly, mash smooth, and let steam escape for 10 minutes.
3. 3Mix potato, cod, egg yolk, parsley, squeezed onion, garlic, and pepper until cohesive; chill the mixture for 30 minutes.
4. 4Shape the cold mixture into 12 firm ovals and roll each lightly in breadcrumbs; spray all sides with olive oil.
5. 5Preheat the air fryer to 390°F (200°C) for 3 minutes and arrange 6 breadcrumbed salt-cod cakes in one layer.
6. 6Air fry the salt-cod cakes 10–12 minutes, turning carefully after 6 minutes, until crisp and browned; repeat with the remaining 6.

💡 The adaptation works only with a dry potato-cod mixture; if it feels soft after chilling, refrigerate longer rather than adding enough crumbs to make the interior bready.

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