Cod croquettes are known in Valencia as Mandonguilles de abadejo or bolinho de bacalhau in Portugal, despite the differences between the recipes of the two regions. It is a somewhat elaborate preparation that serves as an appetizer for all kinds of meals. This traditional dish from the land of Valencian paella and rice dishes is even more delicious if accompanied by a good homemade aioli.
Ingredients for the Cod Croquettes:
- 500 gr of desalted cod
- 750 gr of potatoes
- 1 tablespoon of pine nuts
- Thinly pricked parsley
- 2 cloves of garlic
- 3 or 4 eggs
- Salt and pepper
- Olive oil
How to make the Cod Croquettes:
- Cook the washed potatoes in boiling water until ready, about 40 or 50 minutes. Set aside and leave to cool.
- Once the potatoes are ready, take the desalted cod and crumble it to remove any spines. Place the crumbs in a bowl and add the remaining ingredients.
- When the potatoes are cold, peel them and add them in pieces to the bowl with the cod.
- Cut the garlic into very small pieces and add it as well as the parsley, pine nuts, salt, black pepper and cinnamon (to taste). Separate the yolk from the white of an egg and add the first one to the bowl. Reserve the white for frying the croquettes.
- Use a good fork to crush all the ingredients until you obtain a homogeneous and dense mixture. Taste and adjust the seasoning if necessary. Leave to rest for 1 hour in a cool place covered with cling film.
- Now it is time to fry them. Take two tablespoons to shape the croquettes well, creating dumplings. Try to shape them to a good size (but not too big) so that the bite is pleasant.
- Beat two eggs plus the reserved egg white in a dish. Run the cod croquettes through the beaten eggs before placing them in the pan.
- Fry in plenty of oil over high heat (choose the oil you prefer). Once the croquettes are golden brown, place them on a dish with absorbent paper to avoid excess oil. Serve.
- Don’t forget to prepare a good homemade aioli to accompany these cod croquettes before serving.