The typical Portuguese cod cake appetizer in its 100% plant-based version - a recipe by Maria Aragão in the book Omeletas Sem Ovos.

  • 250g of cooked chickpeas
  • 1 leek
  • 1 onion
  • 50g of potato flakes
  • 1 dl of water
  • 1 sprig of parsley
  • 1 saffron coffee spoon
  • 1 teaspoon of cumin
  • salt and pepper, to taste
  • Oil to fry, to taste

  1. Gently mash the cooked chickpeas.
  2. Chop the onion and the white part of the leek.
  3. Chop the parsley.
  4. Heat the water, add the potato flakes and stir.
  5. Combine everything and season with salt, pepper, saffron and cumin.
  6. Stir the dough well and take it to the fridge for a few minutes.
  7. Heat the of oil in a skillet.
  8. Make the cakes with the help of 2 tablespoons or make small balls and fry them until golden.
  9. Drain the cakes on absorbent paper.
  10. Serve it as a starter or with rice and peas.

Recipe and image authored by Maria Aragão in her book Omeletes sem Ovos.