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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the salt cod in cold water for at least 24 hours, changing the water two or three times. The cod should swell as it rehydrates. Sample a tiny piece. It should not taste unpleasantly salty when fully rehydrated. Drain well and pat dry with kitchen paper. | 2. Cook the potatoes, unpeeled, in a pan of lightly salted boiling water for about 20 minutes, until tender. | 3. Drain. | 4. As soon as they are cool enough to handle, peel the potatoes, then mash with a fork or use a potato masher. | 5. Pour the milk into a pan, add half the spring onions and bring to a simmer. | 6. Add the soaked cod and poach very gently for 10-15 minutes, or until it flakes easily. | 7. Remove the cod and flake it with a fork into a bowl, discarding bones and skin. | 8. Add 4 tablespoons of mashed potato to the cod and beat them together with a wooden spoon. | 9. Work in the olive oil, then gradually add the remaining mashed potato. | 10. Beat in the remaining spring onions and the parsley. | 11. Season with lemon juice and pepper to taste - the mixture may also need a little salt but taste it before adding any. | 12. Add one egg to the mixture and beat it until thoroughly combined, then chill until firm. | 13. Shape the chilled fish mixture into 12-18 balls, then gently flatten into small round cakes. Coat each one in flour, then dip in the remaining beaten egg and coat with dried breadcrumbs. | 14. Chill until ready to fry. | 15. Meanwhile, make the allioli. Place the garlic and a good pinch of salt in a mortar and pound to a paste with a pestle. | 16. Using a small whisk or a wooden spoon, gradually work in the egg yolks. | 17. Beat in about half the olive oil, a drop at a time. When the sauce is as thick as soft butter, beat in 1-2 tablespoons lemon juice. Continue adding oil until the allioli is very thick. Season to taste, adding more lemon juice if you wish. | 18. Heat about 3/4 inch oil in a large, heavy frying pan. Add the fritters and cook over a medium-high heat for about 4 minutes. | 19. Turn them over and cook for a further 4 minutes on the other side, until crisp and golden. Drain on kitchen paper, then serve with the allioli, lemon wedges and salad leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt cod fish	1			88.2583	0.0	19.635	0.4958
floury potato	1 1/4	1/4		88.2583	0.0	19.635	0.4958
milk	1 1/4	1/4		186.05	14.579	9.6075	9.9735
spring onion	6		chopped	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
lemon	1/2			0.6404	0.2058	0.0243	0.0066
egg	2		beaten	143.0	0.72	12.56	9.51
purpose flour				88.2583	0.0	19.635	0.4958
white breadcrumb	3 1/2	ounces		88.2583	0.0	19.635	0.4958
olive oil				238.68	0.0	0.0	27.0
lemon wedge				88.2583	0.0	19.635	0.4958
salad leaf				88.2583	0.0	19.635	0.4958
garlic clove	2		chopped	88.2583	0.0	19.635	0.4958
egg yolk	2			109.48	1.2206	5.3924	9.0236
olive oil	1 1/4	1/4		238.68	0.0	0.0	27.0
lemon	1/2			0.6404	0.2058	0.0243	0.0066

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