Pastéis de Bacalhau - Salted Cod fish Fritters

This appetizer is one of our family's favorites.  It is a very common Portuguese  food and is served at almost any occasion.  We have a Brazilian bakery around the corner from our home and my husband and myself have been enjoying the warm summer months by cycling to the bakery in the evenings and enjoying these cod pastries with a cup of coffee.
Although these fritters are usually deep fried, I made mine at home in the oven and they turned out tasty and crispy, and without the mess or grease of deep frying.
Of course you can still follow the recipe and deep fry at the end if you choose to.  However baking these beauties is the only way for me !

 Ingredients ( 30 -32 fritters)

1 pound dried boneless salted cod
1 cup milk
5 potatoes boiled and mashed
1 large onion, finely chopped
4 large garlic cloves, minced
1/2 cup parsley, finely chopped
1/2 cup cilantro, finely chopped
2 eggs
1or 2 green chilies minced (optional)
Salt to taste
1/2 teaspoon ground black pepper

Method

The day before, wash and rinse the cod.  Place it in a deep container and cover with cold water.   About every 2 -3 hours discard the water, rinse and cover with cold water.  Although I had the soaking cod on the counter during the day, I left the dish in the refrigerator overnight.

The next day give the fish a final rinse, drain and place it in a cooking pan.  Add the one cup of milk and enough water to cover the fish by an inch.  Simmer over low heat for 20-25 minutes.  Take it off the stove, drain and discard the liquid and leave the fish to cool.

When cool flake the fish.  I just used my hands to "squish" and pull the flesh apart.  Leave aside in a large deep dish.

Wash the potatoes and place in a microwave safe dish.  Add about a 1/4 inch water and cook on high for about 12 minutes until the potatoes are soft.  Peel and mash the potatoes until smooth and creamy. Leave to cool.

While the potatoes are cooling, chop all the ingredients for the recipe.
Preheat the oven to 425 F.  Line 2 baking trays with aluminum foil and spray with cooking oil.
Taste the cod fish for saltiness.  Mine had lost most of the salt so I had to add a teaspoon of salt to the ingredients. Now add all the remaining ingredients except the potatoes to the fish.  Mix well using your hands.

Add the cooled potatoes and combine till well mixed

Wet your hands and using a heaped teaspoon form the mixture into the shape of a rugby ball or American football.  Place on the baking trays.  Spray the fritters well with cooking oil.

 Bake in the pre-heated oven for 20-25 minutes until browned.  Watch so they do not burn.

Note:  This recipe has been modified from a recipe by Tyler Florence http://www.foodnetwork.com/