Cod croquettes with Skordalia
Are you ready to create one of our most delicious national dishes?
For the celebration of March 25, codfish with skordalia is a must!
Components
For croquettes (about 15)
- 250 gr. self raising flour
- 2 cloves of garlic
- 1 teaspoon cumin
- 1/4 tbsp. ginger, powder
- 500 gr. cod, unsalted, skinless and well drained
- 1 grated onion
- 3-4 fresh onions, finely chopped
- 1 egg
- olive oil, for frying
- Chopped dill
- Chopped parsley
- 1 can (330 ml) beer
For the Skordalia
- 750 gr. potatoes, peeled and cut into small pieces
- 1 teaspoon Coarse salt
- 3 cloves garlic
- 175 ml olive oil
- 50 ml vinegar, from white wine
- salt
- pepper, fresh, finely sliced
- 1 spring onion, finely chopped
- 3-4 sprigs parsley, finely chopped
Implementation:
For croquettes
- In a bowl, mix the flour, garlic, cumin and ginger well with a spoon.
- Then, in a mixer, add the cod, the egg, the onions, the chopped dill / parsley and the beer. We beat them all together very well.
- Finally, add the mixture that we had in the bowl slowly and beat well until they are homogenous.
- ! For a tastier result, cover the bowl and leave it in the fridge for a while, about 30΄.
- Then pour in a deep pan olive oil and heat over medium heat.
- Once the oil is burnt, lower the temperature to medium and with a spoon, put the cod croquettes in the pan.
- Fry until they turn golden. If we apply them, turn them over so that they turn brown on the other side as well.
- Remove them and place them on a plate with paper contents.
- Serve with chopped dill.
For the potato-garlic dip
- In a saucepan with water, add the coarse salt and bring to a boil.
- Add the peeled potatoes and cut into small pieces and cook for 15-30 minutes until soft. We will understand that they are ready, when we pierce them with a fork and they break.
- In a mixer, add the olive oil, garlic, vinegar, salt and freshly ground pepper and beat until the garlic dissolves.
- Once the potatoes are ready, transfer them quickly to a colander and drain well. set aside for 5 until their moisture evaporates. We do not leave more because we will not be able to melt them.
- Transfer to a bowl and mash the potatoes lightly with the tool that we puree but not completely. (If you do not like the puree to have pieces, you mash it completely).
- Add the garlic mixture to the potatoes and stir to go everywhere.
- At this point we try and adjust the garlic to our preferences.
- Sprinkle with chopped spring onion, parsley and olive oil.