Bolinhos fits very well as snack or appetizer. The simple and excellent clipfish buns can be a nice change from the usual popcorn or potato chips.

How to do:

Ingredients:
400 g salted and dried cod
300 g potato
3 eggs
1 small onion
1-2 cloves garlic
Parsley
Canola or sunflower oil

The salted and dried coed has to be desalted before use. Read more about desalting here.

Let the fish be soaked in warm water for about 10 minutes. Remove skin and bones, and riv opp the fish in small pieces/strips. Peel the potatoes and boil them and then mash them into mashed potatoes. Cool down both fish and the mashed potatoes. Mince the onion, garlic, parsley. Mix the fish, mashed potatoes, onion, garlic, parsley and egg yolks. Whisk the egg white and add it to the end.

Heat the oil (canola or sunflower oil), at about 180 c. Put a match in the oil. If the water rushes around the match, you are ready to fry the bolinhos. Be cautious to fry too many at a the same time, because it is important that the temperature stays at around 180 c.

Add the fully baked buns on a paper so they get to drain some of the oil.
Serve the bolinhos with salsa sauce, or other appropriate dip.