This is a pan-fried cod patty burger built on the same base as Portuguese pastéis de bacalhau — salted cod, mashed potato, parsley, and egg, shaped into a burger-sized patty and fried until the outside is crisp. It takes a little planning because the cod needs an overnight soak, but the active cooking time is under 30 minutes. If you want a seafood burger that actually holds together and has real flavor, this one delivers.
Before you start
The overnight soak is non-negotiable. Salted cod is cured hard — skipping even one water change leaves the patties aggressively salty and the texture rubbery. Change the water at least three times over 8–12 hours, and taste a small flake before you cook it; it should be pleasantly seasoned, not briny. The second thing that matters is how dry your mixture is. After cooking the cod and combining it with the mashed potato, the mix needs to be firm enough to hold a patty shape without crumbling. If it feels wet or sticky, refrigerate it for 20 minutes before forming — cold mix binds better and the patties will hold their shape in the pan without falling apart.
Shopping notes
- Salted cod (bacalhau): Look for it at Portuguese, Spanish, Brazilian, or Caribbean grocery stores, usually sold bone-in or boneless in wooden boxes or vacuum packs. Boneless fillets save time. If you can only find it online, order a day ahead.
- Brioche buns: A standard brioche bun works well here because its slight sweetness balances the savory patty. A sturdy rustic roll also works. Avoid soft sandwich buns — they go soggy fast.
- Aioli vs. mayo: Store-bought aioli is fine. If you’re using plain mayo, stir in a little lemon zest and a small crushed garlic clove and let it sit for 10 minutes before spreading.
Mistakes to avoid
- Skipping the bone check: Even boneless fillets can have pin bones. Run your fingers along the flaked cod before mixing — a missed bone in a burger is a bad surprise.
- Overcrowding the pan: Frying more than two patties at once drops the pan temperature and you get steamed, pale patties instead of a golden crust. Work in batches.
- Flipping too early: Let the patty develop a crust before you flip it. If it sticks when you try to turn it, it’s not ready. Wait another 30–60 seconds.
- Using watery mashed potato: Potato mashed with too much butter or milk makes the mix loose and the patties fall apart. Mash the potato plain — no dairy added — before combining it with the cod.
- Over-seasoning before tasting: The cod carries residual salt even after soaking. Taste the mixture before adding any salt and season conservatively.
Make-ahead notes
These patties are genuinely good for meal prep. Form the full batch, place them on a parchment-lined tray, cover tightly, and refrigerate for up to 2 days before frying — the rest actually firms them up. If you want to freeze them, freeze the uncooked patties on the tray first until solid (about 2 hours), then transfer to a zip-lock bag with parchment between each patty; they keep well for up to 6 weeks. Cook from frozen over medium-low heat with a lid on for the first 5 minutes to heat through, then remove the lid and turn up the heat to crisp the exterior. Already-cooked patties reheat well in a dry skillet over medium heat for 3–4 minutes per side — the microwave works in a pinch but kills the crust.
Portuguese Bacalhau Cod Burger
Ingredients
Cod Patties
- 400 grams salted cod fillet soaked overnight in cold water, changing water at least 3 times
- 2 tablespoons olive oil extra virgin for richer flavor
- 1 cup fresh parsley chopped
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 medium potato boiled and mashed
- 1 large egg lightly beaten
- 1 pinch salt to taste
- 1 pinch pepper to taste
Assembly
- 4 medium burger buns preferably brioche or rustic bread
- 4 pcs lettuce leaves freshly washed
- 4 slices tomato thickly sliced
- 4 tablespoons aioli or mayonnaise with a touch of lemon zest
Instructions
- Rinse the salted cod under cold running water, then pat dry. Check for any remaining bones and remove them.
- In a pan over medium heat, warm the olive oil, then add the chopped onion and garlic. Sauté until the onion is translucent and aromatic, about 5 minutes.
- Add the cod to the pan, breaking it into smaller pieces. Cook until the cod turns opaque and flakes easily, approximately 10 minutes.
- In a mixing bowl, combine the cooked cod mixture with mashed potato, chopped parsley, and the beaten egg. Season with salt and pepper to taste.
- Form the mixture into four equal-sized patties, ensuring they hold together well.
- In a large skillet over medium heat, fry the patties for about 4 minutes on each side or until golden brown.
- Toast the burger buns lightly in the same skillet until golden.
- To assemble, spread a tablespoon of aioli on the base of each toasted bun, followed by a lettuce leaf, a slice of tomato, and the cod patty. Top with the other half of the bun.
Notes
Nutrition
FAQ
Can I use fresh cod instead of salted cod?
You can, but the flavor and texture will be noticeably different — milder and softer, without the firm, slightly chewy quality that makes the patty hold together well. If you go that route, pat the cooked fresh cod very dry before mixing, and consider adding an extra tablespoon of mashed potato to compensate for the lower starch content.
How do I know when the patties are cooked through?
Because the cod is already cooked before it goes into the patty, you’re really looking for the egg to set and the outside to be golden — about 4 minutes per side over medium heat. If you want to be certain, an instant-read thermometer should read at least 145°F (63°C) at the center for fish patties.
My patties keep falling apart in the pan — what’s wrong?
The most common cause is too much moisture in the mix. Make sure your mashed potato has no added liquid, and that the cooked cod was drained and broken up in the pan until any excess water cooked off. Chilling the formed patties for 20–30 minutes before frying is the single most reliable fix.
Can I make a bigger batch and freeze the extras?
Yes — this recipe scales up cleanly. Double or triple the quantities, freeze the uncooked patties flat before bagging them, and you have quick weeknight dinners ready to go for up to 6 weeks. Freeze them uncooked rather than cooked; the texture after reheating is much better.
More burger recipes to try
- Crispy Fish King Burger
- Hawaiian Teriyaki Burger Recipe
- Korean Rice Bulgogi Burger
- Halloumi King Burger Homage