16
Leave the cod to soak in water for 24 hours in the refrigerator, changing the water 3 times.
Drain and place in a pan.
Add the milk, bay leaves and cook over low heat for 10 minutes.
Remove the cod, let it cool and shred it.
Meanwhile, pour the potatoes into the cooking milk and place over medium heat and cook for 15 minutes or until softened.
Drain, reserving the milk and use the juicer while still hot.
Heat a pan with the olive oil over medium heat and sauté the onion for 2 minutes.
Add the cod, potatoes, salt, pepper and then pour in the reserved milk, little by little, stirring until you get a consistent puree.
Remove from the heat and mix the parsley and eggs, one by one, mixing well after each addition.
Pour into a baking dish and sprinkle with cheese and flour.
Place in a high, preheated oven for 10 minutes to brown.
Remove and serve immediately.
28 mar
2024
– 14h00
(updated at 4:06 pm)
If you are a fan of Fried ball of codyou will fall in love with this version prepared on the platter to earn more and serve the whole family. In this recipe, you have less work to prepare and you don’t have to worry about frying the traditional delicacy.
It is the perfect option to take for Good Friday and Easter lunch, as it includes cod, an essential ingredient of the season. So how about learning? Check out the complete preparation method below and reproduce it at home:
Cod fish cake on a platter
Photo: Kitchen Guide
Time: 45min (+24h soak)
Yield: 5 servings
Difficulty: easy
Ingredients:
- 500g flaked cod
- 2 cups of milk (tea)
- 1 bay leaf
- 500g peeled potato, cubed
- 4 tablespoons of olive oil
- 1 small diced onion
- Salt and black pepper to taste
- 2 tablespoons diced parsley
- 2 eggs
- 4 tablespoons grated parmesan cheese
- 4 tablespoons of breadcrumbs
Preparation mode:
+The best content in your email for free. Choose your favorite Terra Newsletter. Click here!