Vizcaína cod croquettes

Name: Vizcaína cod croquettes
Prep time: 35 min
Cook time: 35 min
Yield: 12
Cuisine: Española
Ingredients: 1 Bell pepper; 4 tomatoes; 1/4 cups oil; 1/4 onions; 4 cloves garlic; 1/2 cups olive; salt, to taste; black pepper, to taste; 300 grams dried cod; 1 1/2 cups bread crumbs; 2 tablespoons fresh coriander, chopped; 1 teaspoon salt; 1 teaspoon black pepper; 1/2 cups flour; 2 eggs

15 mins

20 mins

Half

1 comments

Pétalo

	44
Favorites

Collections

Glider

Super List

Upload a picture

To print

Prepare these delicious cod pancakes with Biscayan sauce. They are easy to prepare and have a great flavor. The sauce is made with tomato, pepper and olives. It is a perfect dish for Christmas, be sure to try it.

Learn more about Pétalo

Ingredients

12 portions

Select all ingredients

Preparation

Cut the pepper and remove the seeds, open the tomato in quarters, remove the seeds and finely chop both vegetables.

Remove the skin from the garlic and fry lightly in a pan with hot oil.

Add finely chopped onion, pepper and tomato. Take the garlic out of the pan and reserve it.

Pour the preparation into the blender and blend until you have a homogeneous sauce. Return the sauce to the heat and add the olives cut into slices, season with salt and pepper.

For the tartitas, place the cod in a bowl and add chopped onion, finely chopped sautéed garlic, cilantro, salt and pepper.

Mix well and add 1 egg and ½ cup of bread crumbs. Form balls and pass each one with flour, then egg and finally bread crumbs.

Fry the balls in hot oil, when they are golden, remove them from the oil and place them on Servitoalla Petalo® to remove the excess fat.

Serve a bed of the sauce on a plate and place the croquettes on top.