Pastéis de bacalhau
Bolinhos de bacalhau ([buˈlĩɲuʒ ðɨ βɐkɐˈʎaw], name in Northern Portugal and Brazil; literally "codfish cakes") or pastéis de bacalhau ([pɐʃˈtɛjʒ ðɨ βɐkɐˈʎaw], name in Central and Southern Portugal, particularly in the Lisbon area, but also in PALOP; literally "codfish pastries") are a typical dish made up of potatoes, bacalhau (codfish), eggs, parsley, and some other minor ingredients. The bolinhos or pastéis de bacalhau are deep fried and served before meals or as a meal itself (usually served with rice).
It is called accras de morue in French Antilles.
- Michael Sommers (10 November 2009). Moon Rio de Janeiro. Avalon Travel. p. 132. ISBN 978-1-59880-248-1. Retrieved 3 April 2012.
- Jean Anderson (21 June 1994). The food of Portugal. HarperCollins. p. 38. ISBN 978-0-688-13415-0. Retrieved 3 April 2012.
- Fodor's (28 June 2011). Fodor's Portugal. Random House Digital, Inc. p. 78. ISBN 978-0-307-48062-0. Retrieved 3 April 2012.
|This article about Portuguese cuisine is a stub. You can help Wikipedia by expanding it.|
|This Brazilian cuisine-related article is a stub. You can help Wikipedia by expanding it.|