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Tortas de Ervas do Alhau (Fried Gutweed Corvo Style)

Tortas de Ervas do Alhau (Fried Gutweed Corvo Style) is a traditional Portuguese recipe for a wild food starter of fried balls made with gutweed, onion, eggs, garlic, flour and sweet red pepper paste. The full recipe is presented here and I hope you enjoy this classic Portuguese version of: Fried Gutweed Corvo Style (Tortas de Ervas do Alhau).

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Makes:

20

Rating:

Tags : Wild FoodPortugal Recipes

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I’m always on the lookout for new seaweed-based recipes and this recipe from the Azores caught my eye. I was told that I wouldn’t be able to find ervas (the local name for the seaweed; or erva-patinha to be more formal) anywhere else. However, a little research showed me that the seaweed in question was Ulva intestinalis (gutweed/grass kelp) which is pretty common globally. It’s a member of the Ulvaceae (sea lettuce) family and sea lettuce (Ulva lactuca) can be used as a direct substitute (Japanese nori sheets can also be used in the recipe).

Ingredients:

115g (4 oz) Erva do calhau (gutweed)
1 onion, finely chopped
2 eggs, beaten
1 tablespoon sweet red pepper paste "massa de pimentao"
4 garlic cloves, chopped
1 tablespoon flour
4 tablespoons olive oil

Method:

Wash the gutweed then cut into small pieces with a sharp knife.

In a bowl, combine the gutweed pieces, onion, eggs, flour, chopped garlic, and sweet red pepper paste. Mix it together well.

Form the mixture into small balls and fry them in a large frying pan with olive oil. Once nicely coloured all over remove with a slotted spoon.

Transfer to a plate lined with kitchen paper to drain then serve. Serve immediately.