Salt Cod Croquettes Recipe by Tobie Puttock

salt cod

🥗Healthier: fresh cod

💰Cheaper: canned tuna

Fresh cod is lighter, while canned tuna is more accessible.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative, while egg substitutes can be more affordable.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko adds crunch, while crushed crackers are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is cost-effective.

Soak salt cod in cold water for 24 hours, changing the water three times.

Put soaked salt cod into a pot with milk, bay leaf, sage, garlic, and enough water to cover the cod.

Bring to a boil, then reduce to a gentle simmer for about 20 minutes until the fish flakes apart.

Sauté chopped shallot in olive oil over medium heat until soft and translucent.

Dice potatoes and place them in a pot with cold water and a pinch of salt, bring to a boil, then reduce to a gentle simmer until tender.

Mash the potatoes to desired consistency.

Flake the cooked salt cod and mix it into the potato mixture.

Add some of the cooking milk to the mixture for flavor.

Shape the mixture into torpedo shapes.

Dredge each croquette in flour, dip in egg wash, and coat with bread crumbs.

Heat oil to 175-180 degrees Celsius and fry the croquettes in batches until golden brown.

Remove croquettes and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens