1 lb salt cod 1¼ lb potatoes, peeled 1¼ cups milk 6 green onions finely chopped 2 Tbsp olive oil 2 Tbsp chopped fresh parsley Juice of ½ lemon 2 eggs, beaten All-purpose flour, for dredging 1 cup panko or dried breadcrumbs Canola or vegetable oil, for frying
Soak the bacalao (salt cod) in cold water overnight, changing the water two or three times. Drain well and pat dry with kitchen paper. Cook the potatoes in a pot of lightly salted boiling water for about 20 minutes, until tender. Drain. As soon as they are cool enough to handle, mash with a fork or use a potato masher. Pour the milk into a pan, add half the spring onions and bring to a simmer. Add the soaked cod and poach very gently for 10-15 minutes, or until it flakes easily. Remove the cod and flake it with a fork into a bowl, discarding bones and skin. Add ½ cup of mashed potato to the cod and beat them together with a wooden spoon. Stir in 2 Tbsp olive oil, then gradually add the remaining mashed potato. Beat in the remaining spring onions and the parsley. Season with lemon juice and pepper to taste—the mixture may also need a little salt but taste it before adding any. Add one egg to the mixture and beat it until thoroughly combined. Chill mixture until firm, about 1 hour. Shape the chilled fish mixture into ovals. Coat each one in flour, then dip in the remaining beaten egg and coat with panko or breadcrumbs. Chill until ready to fry and serve. Heat about 1 inch oil in a large, heavy frying pan. Add the croquettes and cook over a medium-high heat for about 4 minutes. 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 lemon wedges.
No nutrition information available