Mashed potato croquettes with dried cod – a detailed recipe cooking. 
Time: — Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 225 gr. sun-dried salt cod without skin and bones
- 450 gr well brushed, peeled and chopped medium sized potato quarters
- 2 crushed cloves of garlic
- 1 tbsp. l chopped fresh parsley leaves
- 1 tbsp. l chopped fresh chives plus some more for decoration
- Salt and ground black pepper
- 2 beaten egg yolks
- Deep-Fried Vegetable Oil
- 1 tbsp. quick-fix flour
- Aioli sauce with eggs for serving (see recipe below)
Aioli with eggs:
- 8 minced cloves of garlic
- 2 egg yolks
- 1 tbsp. olive oil
- Salt
- 1 tsp smoked paprika
Recipes with similar ingredients: cod, potato, chives, garlic, eggs, aioli sauce, paprika, parsley
Recipe preparation:
- Soak the cod in cold water for 24 – 36 hours and leave in refrigerator, periodically changing the water. Drain the water. Into the pot medium size lay cod, fill it with water so that it is 2.5 cm higher than fish.
- Put the potatoes in another pan and fill it with water. Cook for about 30 minutes until the potatoes are soft and the fish will begin to break down into fibers. Drain, cool the fish and potatoes. Pass the potatoes through a press into a bowl. Hands or chop the cod with a fork, taking out the bones. In a large bowl, mix cod, potatoes, garlic, herbs, salt and pepper to taste, and egg yolks. Refrigerate for an hour.
- Preheat the fryer. From 2 tbsp. l mix form a cutlet or a ball, roll in flour and set aside while cooking the rest croquettes. Fry them in batches until golden brown. about 3 minutes You should get about 12 croquettes.
- Remove and dry on a paper towel. Salt and pepper to taste. Serve croquettes on a plate with aioli sauce. Sprinkle with parsley. Aioli with eggs: Put garlic in a blender. and egg yolks. Beat until smooth. Without turning off blender, slowly pour in so much oil to make a thick emulsion sauce. Salt and sprinkle with paprika. Yield: 1.5 tbsp.
