The classic fofos, influenced by the Portuguese were originally made with bacalhau or dried salted cod. With unavailability of bacalhau in India, Goans have altered the recipe by using mackerel, kingfish or prawns. Canned fish is substituted when access to fresh fish is limited. It is quicker and easier than using fresh fish skipping the crucial step of boiling and deboning. Moreover, with busy schedules these days, canned fish is the ideal choice for these cakes.
Boiled potatoes are added to the fish along with spices, onions, green chillies, garlic and coriander leaves to aid in binding. Shaped as desired, either in the form of flat rounds, oval cakes or cylindrical croquettes. Refrigerate for some time to set or shallow fry them right away. Enjoy as a snack, appetizer or serve them with the main meal.
Bacalhau is available in Canada, which I have utilized to prepare the cakes. The salted cod is soaked overnight in water and the next morning, cooked till flaky. No salt is required if salted cod or canned fish is used. A dash of lemon juice and Old Bay seasoning (available in North America) transforms these humble cakes to irresistibly delicious.
In Portugal, there are more than 365 ways to cook bacalhau, one for every day of the year. Others predict that there are 1,001 ways. The recipes vary depending on the region and tradition. A strong flavoured fish and often paired with potatoes. Bacalhau is the most important staple of Portuguese cuisine. If you love cod, then Portugal is your dream destination. A visit to Portugal is definitely on my wish list.
Boiled potatoes are added to the fish along with spices, onions, green chillies, garlic and coriander leaves to aid in binding. Shaped as desired, either in the form of flat rounds, oval cakes or cylindrical croquettes. Refrigerate for some time to set or shallow fry them right away. Enjoy as a snack, appetizer or serve them with the main meal.
Bacalhau is available in Canada, which I have utilized to prepare the cakes. The salted cod is soaked overnight in water and the next morning, cooked till flaky. No salt is required if salted cod or canned fish is used. A dash of lemon juice and Old Bay seasoning (available in North America) transforms these humble cakes to irresistibly delicious.
In Portugal, there are more than 365 ways to cook bacalhau, one for every day of the year. Others predict that there are 1,001 ways. The recipes vary depending on the region and tradition. A strong flavoured fish and often paired with potatoes. Bacalhau is the most important staple of Portuguese cuisine. If you love cod, then Portugal is your dream destination. A visit to Portugal is definitely on my wish list.
Fofos de Peixe (Fish Cakes)
(Makes 12 fish cakes or 20 croquettes)
Ingredients:
1 lb (454 gms) dried salted boneless cod or 1/2 kg fresh fish
or
(You can use 2 cans of tuna or salmon, around the above weight)
3 medium-sized potatoes
2 long green chillies (finely minced)
1 large onion (finely minced)
2 large cloves of garlic (finely minced)
1/2 teaspoon turmeric powder
1/2 teaspoon pepper powder
few coriander leaves (finely chopped)
1/2 teaspoon of old bay seasoning (optional - available in North America)
juice of half a lemon
1 cup breadcrumbs or rava (for coating)
oil for shallow frying
salt (if using fresh fish)
Method:
Soak salted cod overnight, changing water occasionally. Next morning, drain out the water and cover cod with fresh water. Cook till cod is flaky, drain out water and cool.
For fresh fish, season it with some salt and then cook it with very little water, few peppercorns and a bay leaf. Cook till fish is tender and water completely absorbed. If using fish with bones, remove the skin and debone fish.
If using canned fish, just drain out the water or oil.
Pressure potatoes with water and salt for two whistles. Drain out water and pass potatoes through a ricer.
Combine the fish and potato mash with onion, green chillies, garlic, tumeric powder, pepper powder, lemon juice, coriander leaves and old bay seasoning. (Note: The mixture is very delicate so handle it gently while mixing, shaping and frying.)
Shape into flat rounds, oval or cylindrical croquettes. Roll in breadcrumbs or rava. (Note: No need of dipping in beaten egg and then breadcrumbs or rawa. Without egg, the breadcrumbs or rawa adhere to the croquettes as the mixture is moist.)
Heat some oil in a skillet on medium flame.
Shallow fry till golden brown. Drain on absorbent paper towels. Serve hot.
Note:
(Makes 12 fish cakes or 20 croquettes)
Ingredients:
1 lb (454 gms) dried salted boneless cod or 1/2 kg fresh fish
or
(You can use 2 cans of tuna or salmon, around the above weight)
3 medium-sized potatoes
2 long green chillies (finely minced)
1 large onion (finely minced)
2 large cloves of garlic (finely minced)
1/2 teaspoon turmeric powder
1/2 teaspoon pepper powder
few coriander leaves (finely chopped)
1/2 teaspoon of old bay seasoning (optional - available in North America)
juice of half a lemon
1 cup breadcrumbs or rava (for coating)
oil for shallow frying
salt (if using fresh fish)
Method:
Soak salted cod overnight, changing water occasionally. Next morning, drain out the water and cover cod with fresh water. Cook till cod is flaky, drain out water and cool.
For fresh fish, season it with some salt and then cook it with very little water, few peppercorns and a bay leaf. Cook till fish is tender and water completely absorbed. If using fish with bones, remove the skin and debone fish.
If using canned fish, just drain out the water or oil.
Pressure potatoes with water and salt for two whistles. Drain out water and pass potatoes through a ricer.
Combine the fish and potato mash with onion, green chillies, garlic, tumeric powder, pepper powder, lemon juice, coriander leaves and old bay seasoning. (Note: The mixture is very delicate so handle it gently while mixing, shaping and frying.)
Shape into flat rounds, oval or cylindrical croquettes. Roll in breadcrumbs or rava. (Note: No need of dipping in beaten egg and then breadcrumbs or rawa. Without egg, the breadcrumbs or rawa adhere to the croquettes as the mixture is moist.)
Heat some oil in a skillet on medium flame.
Shallow fry till golden brown. Drain on absorbent paper towels. Serve hot.
Note:
- To avoid raw garlic taste, soften onion with the garlic in a little oil and then add to the mixture or you can omit garlic.
- If you find the mixture difficult to shape, refrigerate for an hour. I had no problem whatsoever, shaped and fried them right away. Rawa was used to coat the fish fofos.
- No salt required for salted cod or canned fish.
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Create these delicious traditional fish cakes using a mould and impress your guests. They can be prepared ahead, refrigerated and fried just before serving. A family favourite!!!
Goan Kingfish Cakes
(Makes 20 oblong cakes)
Ingredients:
800 grams fresh kingfish or mackerels
2 or 4 long green chillies (finely minced)
1 large onion (finely minced)
4 large cloves of garlic (finely minced or grated)
1/2" ginger (grated)
1/2 teaspoon turmeric powder
1 teaspoon pepper powder
1/2 cup coriander leaves (finely chopped)
2 tablespoons vinegar
2 bread slices
2 eggs
1 cup rava (for coating)
oil for shallow frying
salt
Method:
Clean, wash and cut kingfish into pieces. In case of mackerels, you can keep them whole after cleaning. Season fish with salt and then cook with 1/2 cup water, 10 whole black peppercorns and a bay leaf on medium heat. When fish is cooked through in less than 5 minutes, remove the skin and debone fish. (Final weight: 725 grams). Reserve fish stock if any, for curry.
Combine the fish with onion, green chillies, garlic, ginger, tumeric powder, pepper powder, vinegar, coriander leaves, bread slices (soaked in water for few seconds then well squeezed) eggs and some salt. (Note: Fish was already seasoned with salt before cooking.)
Spread the rava into a plate.
Use the oblong mould (in the above picture) and dust the bottom with some rava. This prevents the cake from sticking and ensures easy release. Shape mixture using the mould by firmly pressing the mixture. Now push down the cake directly into the rava. Coat well on all sides and set aside. Handle cakes very gently. Repeat process with remaining mixture.
Refrigerate cakes for 30 minutes to firm up.
Heat a non-stick skillet on medium flame.
Shallow fry cakes in batches till golden brown. Drain on absorbent paper towels. Serve hot.
Note:
Goan Kingfish Cakes
(Makes 20 oblong cakes)
Ingredients:
800 grams fresh kingfish or mackerels
2 or 4 long green chillies (finely minced)
1 large onion (finely minced)
4 large cloves of garlic (finely minced or grated)
1/2" ginger (grated)
1/2 teaspoon turmeric powder
1 teaspoon pepper powder
1/2 cup coriander leaves (finely chopped)
2 tablespoons vinegar
2 bread slices
2 eggs
1 cup rava (for coating)
oil for shallow frying
salt
Method:
Clean, wash and cut kingfish into pieces. In case of mackerels, you can keep them whole after cleaning. Season fish with salt and then cook with 1/2 cup water, 10 whole black peppercorns and a bay leaf on medium heat. When fish is cooked through in less than 5 minutes, remove the skin and debone fish. (Final weight: 725 grams). Reserve fish stock if any, for curry.
Combine the fish with onion, green chillies, garlic, ginger, tumeric powder, pepper powder, vinegar, coriander leaves, bread slices (soaked in water for few seconds then well squeezed) eggs and some salt. (Note: Fish was already seasoned with salt before cooking.)
Spread the rava into a plate.
Use the oblong mould (in the above picture) and dust the bottom with some rava. This prevents the cake from sticking and ensures easy release. Shape mixture using the mould by firmly pressing the mixture. Now push down the cake directly into the rava. Coat well on all sides and set aside. Handle cakes very gently. Repeat process with remaining mixture.
Refrigerate cakes for 30 minutes to firm up.
Heat a non-stick skillet on medium flame.
Shallow fry cakes in batches till golden brown. Drain on absorbent paper towels. Serve hot.
Note:
- If desired, onion, green chillies, garlic, ginger can be soften in 2 tablespoons oil, cooled and added to the fish mixture. We prefer a slight crunch so left the vegetables raw.
- Cakes can be shaped as desired if you don't have the oblong mould, in which case, the yield will be more than 20.
