Cod cake, easy, with the best cost-benefit ratio

Cod cake, to eat immediately or to freeze. The recipe with a good proportion of cod and potatoes, which is a hit, try it

Fried Cod Ball: a recipe that has the same amount of cod and potatoes and that if made according to our recipe requires very little flour. Ah, the gnocchi, once ready, can be frozen and in this recipe we explain everything.

Recipe by Chef Cris Muratori, from Bake and Gourmet Cakewebsite for recipes, menus and shopping lists.

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• Portion: 2 – to see the recipe for 4, 6 or 8 people CLICK HERE.
• TOOLS: 1 cutting board, 2 bowls, 1 colander, 1 juicer, 1 saucepan, 1 coarse sieve, 1 non-stick baking tray, 1 skillet, 1 saucepan or deep skillet.
• EQUIPMENT: Conventional, Stand Mixer (optional), Stand Mixer (optional)

FRIED COD BALL

INGREDIENTS:

Fried cod ball (CLICK FOR SHOPPING LIST):

• 200 g desalted cod chips or salted cod chips (you can put up to 300g which works and is even better)
• 200 g of asterix potatoes
• ½ large onion, chopped
• Chopped parsley to taste
• salt to taste
• pepper to taste
• Nutmeg to taste (optional)
• To taste Oil, for frying
• wheat flour to taste (optional), for frying
• Olive oil, for sautéing
• 1 egg, beaten (add a little at a time, see recipe)

To Serve (Cod Pie) – CLICK for shopping list.

• ½ lemon (juice), cut into quarters
• piripiri (Portuguese pepper sauce) or tabasco

PRE-PREPARATION:

1. If you have purchased the cod, salted in flakes, start the desalination about 6 hours before starting the preparation. Immerse it in a bowl with cold water and change the water every 2 hours, keeping it in the refrigerator, covered, during this process. Change the water at least 3 times.
2. Start by cooking the potatoes (see preparation).
3. Separate recipe ingredients and utensils.
4. Peel and chop the onion
5. Wash, dry and chop the parsley.
6. Wash and slice the lemons to accompany them.

PREPARATION:

COD CAKE (COOKING POTATOES AND COD) – (do this step before continuing the pre-preparation)

1. This step can also be done the day before it is served.
2. Peel and cut the potatoes into slices and each slice in half.
3. Pierce a plastic bag, put potatoes in it.
4. Microwave for 10 minutes or long enough for them to become tender.
5. When they are cooked and still hot, drain them, squeeze them and put them aside in a bowl (for a softer consistency it is advisable to sieve the mashed potatoes as well). This step can also be performed on the processor.
6. In a saucepan, boil some water to cook the desalted cod.
7. Once the water boils, add the cod and boil for 5 minutes.
8. Drain, let cool.
9. If you use the loin, remove the skin, the bones and open the cod in flakes, mincing them carefully, or mince them in the mixer, with the shovel.

COD CAKE – SKIGGED COD:

1. Heat a non-stick pan, add the oil and sauté the onions until they are wilted.
2. Add the cooked cod and sauté for a few minutes.
3. Add salt, pepper and nutmeg.
4. Turn off the heat and add the chopped parsley and chives.
5. Mix this stew with boiled and squeezed potatoes.
6. Correct the salt.
7. Refrigerate to finish the day of preparation, or add the egg or eggs if you want to fry right away or freeze.
8. Lightly beat the eggs and add them to the rest of the preparation, adding a little at a time. Depending on how wet the potatoes are, add a little less.
9. If freezing, shape the dumplings with two spoons, place them on a baking sheet and take them to the freezer, or follow the frying step below.

BOCOD LINEN (FRIED)

1. In a deep frying pan or skillet, heat the oil – test it with a match (if it lights, it’s hot enough).
2. Model “queneles” with two spoons. If you like, sprinkle a little flour on the formed dumplings before placing them in the oil.
3. If frozen, remove them from the freezer and still frozen, roll them in wheat flour. Place the gnocchi in the hot oil, turning them with a slotted spoon until golden brown.
4. Remove and drain in a sieve or on paper towels.
5. Repeat the process until you finish frying.

FINISHING AND ASSEMBLY:

1. Serve with pepper sauce and lemon wedges.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.