Gluten-Free Portuguese Brunch: Bacalhau Cakes with Eggs & Crispy Potatoes

Allergens

Fish (cod) - Eggs - Tree nuts (almond flour)

Ingredients

• 1 cup gluten
• free rolled oats
• 2 cups canned salted cod (bacalhau), drained and boneless
• 1/4 cup green onions, chopped
• 1/4 cup fresh parsley, finely chopped
• 3 large eggs
• 1/4 cup almond flour
• Salt and pepper to taste
• Olive oil for frying
• 4 large eggs, for poaching
• 2 medium potatoes, peeled and cubed

Instructions

1. In a food processor, blend rolled oats into a coarse meal. Add cod, green onions, parsley, 3 eggs, almond flour, salt, and pepper, processing until well combined. Divide the mixture into four portions and shape each into a cake. Heat olive oil in a non stick skillet over medium heat, add cakes, and cook for 5 minutes per side or until golden brown. Remove from pan and keep warm. In another pan, fry cubed potatoes until crispy and golden brown. Season with salt and pepper. Bring water to a simmer in a shallow saucepan poach eggs one at a time using the swirl and drop method.

Chef’s Insight

For an added touch of flavor, season the potato cubes with smoked paprika or cayenne pepper.

Notes

For the best results, use freshly caught salted cod and organic ingredients.