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Recipe of Potato croquettes with cod
Recipe

Potato croquettes with cod

20 mins
10 mins
Low
5
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A rich snack from Portugal and Brazil, Bacalao balls have a unique and delicious flavor. Accompany them with a few slices of lemon.
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Ingredients

8 portions
  • 500 cod, cool
  • 2 potatoes
  • 1/2 onions, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 eggs, separated the yolks of the egg whites
  • 1 clove garlic, finely chopped
  • 2 tablespoons olive oil
  • salt
  • black pepper
  • oils, to fry
  • 5 lemons

Preparation

Place medium pots with water and salt over medium heat.
Boil the fresh cod in a pot until it is cooked (7-10 minutes)
In the other pot boil the potatoes with peel until well cooked.
Crumble the fish with a fork or rag.
Remove the skin of the potatoes and mash with a tendon.
In a deep bowl mix the cod, the potato, the olive oil, the onion, the parsley, the garlic and the egg. Season with salt and pepper.
With a spoon, make balls with the mixture and place on a baking sheet with waxed paper. Refrigerate for 1 hour to make it easier when frying.
Heat the vegetable oil in a medium skillet until very hot and bubbly when you put a croquette on it.
Fry the croquettes until golden brown (about 3 minutes) and remove from the oil. Place on blotting paper towels to absorb the remaining oil.
Serve the croquettes accompanied by slices of lemon.

PRESENTATION

Accompany them with lemon.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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