This Bolinos de Bacalhau (Portuguese Cod Cakes) is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
Instructions
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A day or two before making the fish cakes, put the cod to soak in cold water. Change the water four or five times during this period.
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Drain the cod and rinse it well under cold running water. Cover with fresh water in a saucepan, bring to a boil and simmer for 20 minutes or until cod is soft.
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While the cod is simmering, cook the potatoes in their skins, then peel and mash with butter and milk.
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When the cod is ready, drain it thoroughly and remove the skin and bones. Shred the cod with a couple of forks. Add the creamed potatoes, parsley, mint, pepper, egg yolks, and the port. Mix thoroughly. Whisk the egg whites until stiff, then fold into the cod mixture.
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Heat the oil in a deep fryer or heavy deep pot to 375 degrees F.
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Take a lump of the mixture, about the size of a small egg, and mold it in your hand to make a torpedo shape. Deep fry, in small batches, until crisp and brown all over. Drain on paper towels and serve hot.
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Frequently Asked Questions
Yes, this Bolinos de Bacalhau (Portuguese Cod Cakes) recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Dessert. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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