Authentic home cooking from Spain, with US measurements. 
Cod and Potato Croquettes
My kids don’t like béchamel, so these croquettes are made with potatoes instead. They’re different, but just as delicious. The mashed potatoes need to be thick, or it will be hard to shape the croquettes. When I make croquettes, I make a lot so I can freeze them—they take some work, but it’s worth it. Ham croquettes are my children’s favorite, but if I want them to eat fish, these cod ones are the tastiest.
Cod and Potato Croquettes
My kids don’t like béchamel, so these croquettes are made with potatoes instead. They’re different, but just as delicious. The mashed potatoes need to be thick, or it will be hard to shape the croquettes. When I make croquettes, I make a lot so I can freeze them—they take some work, but it’s worth it. Ham croquettes are my children’s favorite, but if I want them to eat fish, these cod ones are the tastiest.
Open in Cookpad AppSteps
- 1
Wash and peel the potatoes, cut them into pieces, and cook them in a pot with water and salt. When the potatoes are tender, drain and mash them until smooth.
- 2
Meanwhile, in another saucepan, boil the cod. Once it’s cooked, remove it and let it cool. When cool, remove the skin and bones.
- 3
In a skillet, heat a little oil and sauté the finely chopped garlic and parsley. Add the garlic, parsley, and cod to the mashed potatoes with a little milk—just enough to keep the mixture thick.
- 4
Shape the mixture into croquettes by hand or with two spoons, dip them in beaten egg, and fry until golden brown. Drain on paper towels. They’re delicious hot or cold.
Cooksnaps
Similar Recipes
More Recipes
-
-
-
-
-
-
Summer Season Mini Lunch Thali (Aam Ras, Padvali rotli, Val Ni Dal & Fajeto)
-
-
Spaishus -
-
Kristin Murphy - Kristin Murphy
-
Cilantro Lime Cauliflower Rice
Hannah Barina -
-
-
-
