Cod and Potato Balls

Cod and potato balls are a tasty dish that blends the flavor of the sea with the creaminess of potatoes. Here is the recipe:

Ingredients

• 300 g of already soaked and cleaned cod
• 400 g of potatoes
• 1 clove of garlic
• 1 egg
• Chopped parsley, to taste
• Salt, to taste
• Pepper, to taste
• Breadcrumbs, to taste
• Sunflower seed oil, for frying (or extra virgin olive oil for a lighter and oven-baked version)

Preparation

1. Start by boiling the potatoes in plenty of salted water until they are soft. Once ready, peel them and mash them with a potato masher or a fork until you get a puree.

2. While the potatoes are cooling down, take the cod, after checking for no bones, and cut it into very small pieces or blend it.

3. In a large bowl, combine the chopped cod, mashed potatoes, egg, finely chopped garlic, parsley, salt, and pepper. Mix all the ingredients until you get a homogeneous mixture.

4. Form small balls with the mixture, then roll them in breadcrumbs, making sure they are well covered on all sides.

5. Heat the oil in a pan and when it’s hot, fry the balls until they become golden and crispy. If you prefer, you can bake them in the oven at 200°C for about 20 minutes or until golden brown.

6. Once ready, place the balls on paper towels to remove the excess oil and serve them hot.

Curiosity

The cod and potato balls are a variant of the more common “baccalà alla vicentina” or “baccalà alla napoletana”. They are perfect as an appetizer or as a main course. If you want to add an extra Italian touch, you can serve them with a fresh tomato sauce, perhaps enriched with a pinch of oregano or basil.