Brandade Chorizo Cakes Recipe
These cod and chorizo cakes take a good bit of forethought to make, but fear not! Most of that the time it takes is inactive, with the actual cooking being quick and easy. And when you taste the end result, you’ll be extremely happy that you took the time to make them. Doubling this recipe means you’ll end up with plenty of extra patties that can be frozen, and then thawed and browned any time you’d like.
1lb salted cod
½ lb fresh chorizo
1 small red onion, minced
2 cloves garlic minced
4 large baking potatoes
3 eggs
Juice and zest of large lemon
½ tsp salt
½ tsp black pepper
1 tsp smoked paprika
Place salt cold in a large bowl with cold water and soak for at least 24 hours, changing the water out every 4-6 hours.
Place cod in a 4-qt saucepan and cover with 4” of water. Bring to a boil, then reduce heat to a simmer. Cook for 20 minutes until fish easily flakes with a fork. Remove to a bowl to cool completely.
Peel and dice potatoes. Place in 4-qt saucepan and cover with cold water. Then boil until potatoes can easily be pierced with a fork. Drain well and place in a large bowl to cool to room temperature.
Remove chorizo from casing. Cook in a skillet over high heat, breaking up with the back of a spoon, until well browned. Remove with a slotted spoon and add to potatoes. Sauté the red onion and garlic in the reserved fat left in the pan for two minutes, then add to the potato mix.
With a potato masher or hand mixer, break up the potatoes. Beat the three eggs well and add along with the cod, lemon juice and zest, salt, pepper and paprika. Mix well and refrigerate for a minimum of four hours.
Heat a large skillet over medium high heat and coat with a thin layer of vegetable oil. Make patties of desired side from the brandade mixture and cook till golden brown, about 4 minutes per side.
Suggested Wine Pairing: Lavradores de Feitoria Estrada, Douro, $10
Check out our Paired Recipe video here where we show you how these delicious Brandade Chorizo Cakes are made!
