For the patties, the salt cod, which was first soaked, cooked, boned and shredded, was bound by a batter of flour, egg and the cod's cooking water, and lightened with whipped egg white. Extra flavour came from garlic and cilantro. Fried in olive oil until crisp, the interior was moist and the fish flavour was quite mild.
|Miraculous egg-free mayonnaise!|
Then came the bun. I used homemade buns that ended up larger than I intended so these weren't slider-sized but regular-sized sandwiches. If you like buns that have that soft, lofty white bread sort of crumb but are a little more wholesome, I highly recommend the King Arthur Flour recipe I used for Wheat-Oat-Flax Buns.
No surprise here but the o McSilva was a big hit!
I'm cooking from The New Portuguese Table this month in an effort to finally use some of the cookbooks I've collected over the years so I'm linking this post to Cookbook Countdown, the challenge that inspired it all, hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.