Fasole Batuta (Mashed White Beans) and Bacalao (Salt Cod) Cakes

I thought I’d share the recipes for these two dishes from my Christmas eve day menu, in case anyone is interested in making them.

Fasole Batuta/Mashed White Bean Dip

Fasole Batuta/Mashed White Bean Dip

2 cups cooked white beans (cannellini, Great Northern or navy beans)
1/4 cup cooking liquid from beans or water
3/4 tsp salt
1/8 tsp ground black pepper
1/4 cup finely diced white onion and 1 finely minced garlic, sauteed in 1 tsp vegetable or olive oil until tender and lightly browned**

**NOTE: You can use raw onion and garlic but the texture of the dip will be smoother and the taste milder if you saute them first.

In a food processor combine the above and puree until smooth. Scrape down the sides a couple of time, taste for additional seasoning and liquid. If making with warm beans and liquid, remember the dip will thicken as it cools so you may want to add a splash more water.

Optional Garnish: 1/4 cup finely diced white onion sauteed slowly in 2 tbsp vegetable oil until golden brown in a small frying pan over medium heat. Remove the onion to a small bowl and add 1/4 tsp Hungarian paprika to the oil. Cook for a minute or so to toast the paprika. Form a shallow circle in the middle of your bowl of bean dip with the back of a large soup spoon. Spoon the paprika flavoured oil into the circle and sprinkle the browned onion over the top. Serve with crackers, pita bread wedges, warm buns or vegetable sticks.

 

Bacalao/Salt Cod Cakes

Bacalao/Salt Cod Cakes – makes 12 logs or patties

8 oz/ 225 g salt cod cut into 3-4 inch portions
2 medium/large potatoes, peeled and cubed
2 tsp vegtable oil
1 medium onion, finely diced
1/2 tsp each salt and ground black pepper
1 /2 tsp dried thyme leaves
2 cloves garlic, finely minced
2-3 eggs, lightly beaten
1 cup all purpose flour, divided
1 cup dried, plain breadcrumbs

Vegetable oil for frying

The night before, soak the cod in a large bowl of cold water replacing the water a couple of times. Keep refrigerated. Taste a bit of the cod after 12 hrs and if it’s too salty, continue soaking. Otherwise, drain the cod, flake or coarsely chop and refrigerate until needed.

In a small frying pan, saute the onion and garlic in the vegetable oil until translucent and lightly browned. Transfer the onion and garlic to a plate covered with a doubled piece of paper towel to drain off the excess oil.

Place cubed potatoes in a saucepan filled with salted water, bring to a boil, cover and cook for 10-15 minutes or until the potatoes are fork tender. Drain the potatoes, return the saucepan back to the heat over medium heat and cook, stirring for 1 minute, to help dry out the potatoes.

Transfer the potatoes to a large bowl and mash. Add flaked cod, sauteed onion and garlic, thyme, salt and pepper  and 1/2 cup of the flour and stir well to combine.

Using 1/4 cup portions, form into 3 inch long logs or 3 inch diameter and 1 inch tall patties.

Set up a crumbing station with flour, beaten eggs and bread crumbs in 3 separate shallow bowls. Coat the logs or patties and set aside on a clean, dry plate while heating the vegetable oil to 350 deg F in a 9-10 inch cast iron skillet for shallow frying. You’ll want the oil to be about 1 inch deep.

Fry the logs/patties, turning once, until golden, 4 to 5 minutes on each side. Drain on paper towels.

Serve with tartar sauce or ketchup, whatever you prefer.

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