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Mashed potato croquettes with dried cod - a detailed recipe.

Ingredients:

• 225 g of dried salted cod, skinless and boneless
• 450 g of medium-sized potatoes, thoroughly washed with a brush, peeled and cut into quarters
• 2 crushed cloves of garlic
• 1 tbsp chopped fresh parsley leaves
• 1 tablespoon chopped fresh chives, plus more for garnish
• Salt and ground black pepper
• 2 beaten egg yolks
• Vegetable oil for deep frying
• 1 cup quick-recovery flour
• Aioli sauce with eggs for serving (see recipe below)

Aioli with eggs:

• 8 crushed cloves of garlic
• 2 egg yolks
• 1 cup olive oil
• Salt
• 1 tsp smoked paprika

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cod, potato, chives, garlic, eggs, aioli sauce, paprika, parsley

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Preparation:

Step 1
• Soak the cod in cold water for 24-36 hours and refrigerate, changing the water occasionally. Drain. Place the cod in a medium saucepan and cover with water to a level 2.5 cm above the fish.
Step 2
• Place the potatoes in another saucepan and cover with water. Cook for about 30 minutes, until the potatoes are tender and the fish begins to fall apart. Drain and let the fish and potatoes cool.
  
  Press the potatoes through a potato masher into a bowl. Use your hands or a fork to crumble the cod, removing any bones. In a large bowl, combine the cod, potatoes, garlic, herbs, salt and pepper to taste, and egg yolks. Refrigerate for an hour.
Step 3
• Preheat the deep fryer.
  
  Form 2 tablespoons of the mixture into a patty or ball, coat in flour, and set aside while you prepare the remaining croquettes. Fry them in batches until golden brown, about 3 minutes. You should get about 12 croquettes.
Step 4
• Remove and pat dry with paper towels. Season with salt and pepper to taste. Serve the croquettes on a plate with aioli sauce. Sprinkle with parsley.
  
  Aioli with eggs: Place the garlic and egg yolks in a blender. Blend until smooth. With the blender running, slowly pour in enough oil to create a thick, emulsified sauce. Season with salt and paprika.
  Yield: 1.5 cups

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