Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium bowl, cover the salt cod with cold water and soak in the refrigerator for 24 hours or for up to 2 days. (I have heard that it is good to soak in milk - at first, then water!). | 2. Change the water at least three times.Drain the salt cod; transfer to a large saucepan. Add the milk, thyme, bay leaf, and smashed garlic. | 3. Pour in enough water to cover the fish by 2 inches; simmer over low heat for 20 minutes, until the fish flakes with a fork. | 4. Using a slotted spoon, transfer the fish to a plate and let cool & flake the fish. Add the potatoes to the saucepan and simmer until tender, 10 minutes. | 5. Using a slotted spoon, transfer the potatoes to a large bowl along with 2 tablespoons of the cooking liquid; mash to a coarse puree. | 6. In a small skillet, heat the olive oil. Add the shallot and minced garlic and cook over moderate heat until softened, about 4 minutes. | 7. Scrape the mixture into the bowl with the potatoes & add the salt cod, cilantro, piment d'Espelette or minced Scotch Bonnet , and egg yolk and stir until blended. | 8. Refrigerate the mixture until chilled, at least 30 minutes. | 9. In a shallow bowl, beat the eggs with 1 teaspoon of water. | 10. Put the flour and breadcrumbs in shallow bowls. Line a baking sheet with wax paper. | 11. Form the salt cod mixture into 1-tablespoon-size balls. Dredge the balls in flour, dip them in the beaten eggs, and coat with the breadcrumbs. | 12. Arrange the croquettes on the prepared baking sheet and refrigerate until chilled, about 10 minutes. | 13. Fill a large, deep skillet with 1/2 inch of vegetable oil and heat until shimmering. Working in 2 batches, fry the croquettes over high heat, turning once or twice, until golden all over, about 4 minutes; drain on paper towels. | 14. Transfer the croquettes to a platter and serve with lemon wedges, I have also seen it served with Tomato Sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt cod fish	1/2		rinsed skinless boneless	201.7338	0.0	44.8801	1.1333
milk	1	cup		148.84	11.6632	7.686	7.9788
thyme sprig	2			201.7338	0.0	44.8801	1.1333
bay leaf	1			-	-	-	-
garlic clove	8		smashed minced	201.7338	0.0	44.8801	1.1333
yukon gold potato	1		peeled cut	201.7338	0.0	44.8801	1.1333
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
shallot	1		minced	-	-	-	-
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156
scotch bonnet pepper	1	teaspoon	seeded minced	201.7338	0.0	44.8801	1.1333
egg yolk	1			54.74	0.6103	2.6962	4.5118
egg	3			214.5	1.08	18.84	14.265
purpose flour	1	cup		201.7338	0.0	44.8801	1.1333
fine breadcrumb	1 1/2	1/2		201.7338	0.0	44.8801	1.1333
vegetable oil				-	-	-	-
lemon wedge				201.7338	0.0	44.8801	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.