Bolinho de Bacalhau

Prepare the Cod:
Soak the salted cod in cold water for 24 hours, changing the water several times to remove excess salt. After soaking, boil the cod in fresh water for about 20 minutes, or until it flakes easily. Drain and let cool.
Once cooled, flake the cod with your hands or a fork, ensuring no bones or sk

Prepare the Potatoes:
Boil the potatoes until tender, then drain and mash them until smooth. Set aside to cool

Sauté the Aromatics:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are soft and translucent.

Mix the Ingredients:
In a large bowl, combine the flaked cod, mashed potatoes, sautéed onion and garlic, chopped parsley, and eggs. Season with salt and pepper to taste. Mix well until the mixture is homogeneous.
If the mixture feels too wet or loose, you can add a tablespoon or two of breadcrumbs to help bind it.

Shape the Bolinhos:
With moistened hands, take small amounts of the mixture and shape them into ovals or round patties.

Fry the Bolinhos:
Heat a sufficient amount of oil in a deep fryer or a deep skillet to 350°F (175°C). Fry the bolinhos in batches, being careful not to overcrowd the pan, until they are golden brown and crispy, about 3-4 minutes per batch.
Remove the bolinhos with a slotted spoon and drain on paper towels to remove oil

Serve:
Serve the bolinhos hot, accompanied by lemon wedges for squeezing or a simple tartar sauce for dipping.