Bacahlau
Bacahlau are traditional dried codfish cakes with tender potatoes, fresh herbs, and a light egg whites coating, offering a savory, flaky bite perfect for casual or festive meals.
Ingredients
Instructions
- Boil the potatoes and 3 pieces of Bacahlau together.
- Separate the potatoes and Bacahlau.
- Cut the Bacahlau into small pieces.
- Mash the boiled potatoes.
- Chop the onions and fresh parsley into small pieces.
- Mix the mashed potatoes, Bacahlau pieces, onions, and parsley.
- Beat the egg whites until fluffy.
- Add the beaten egg whites to the Bacahlau mixture.
- Shape the mixture into oblong shapes.
- Fry the shaped pieces until golden and cooked through.
Tips & Substitutions
For a lighter version, consider using less Bacahlau and adding more mashed potatoes. You can substitute fresh parsley with dill for a different flavor profile. If Bacahlau is unavailable, use any salted cod or even canned tuna for a quicker alternative. Ensure you soak the Bacahlau overnight to reduce the saltiness for the best taste.
Serving Suggestions
Serve Bacahlau hot, garnished with additional fresh parsley for a pop of color. Pair with a side of Easy Greek Salad for a refreshing contrast. A dollop of tartar sauce or a squeeze of lemon can enhance the flavors. This dish also goes well with a light white wine or a crisp salad.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat to retain the crispiness of the fried pieces. You can also bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Bacahlau contains roughly 166 calories, with 19g protein, 25g carbohydrates, and 3g fat. It is an excellent source of iron (173% of the Daily Value), vitamin C (96% of the Daily Value), and potassium (78% of the Daily Value). Note that it is relatively high in sodium, at 731mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the Bacahlau is properly soaked?
The Bacahlau should be rehydrated and tender after soaking overnight. If it's still too salty or firm, soak it a few more hours, changing the water as needed. Always taste a small piece to ensure it meets your preference before cooking.
Can I prepare Bacahlau in advance?
Yes, you can prepare the mixture and shape the pieces ahead of time. Refrigerate them for up to 24 hours before frying. This method allows the flavors to meld, but remember to fry them fresh for the best texture.
What can I serve with Bacahlau?
Bacahlau pairs beautifully with a light salad, such as Mediterranean recipes or a simple green salad. You might also consider serving it alongside roasted vegetables or a creamy dip to complement its flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).