Codfish and potato croquettes

Method

• 1

  Wash carefully the potato skins and put the potatoes in a pot with cool water. Bring the water to a boil and cook the potatoes for about 30 minutes: use a fork to test the cooking; they must be soft when you punch them.

• 2

  Steam the codfish for 7 minutes.

• 3

  Peel the potatoes when they are still hot and mash them in a large enough bowl by using a potato masher.

• 4

  Add the codfish fillets and mix using a fork. Add the egg, the extra virgin olive oil and season with some salt and parsley. Mix the ingredients until the mixture is homogeneous.

• 5

  Shell the egg, put it in a dish a beat gently with a fork.

• 6

  Take the mixture and divide it into small pieces that are the size of a walnut, roll them in your hands and coat them, first, with the beaten egg, then with the breadcrumbs.

• 7

  Deep-fry with Frienn at 170°C/338°F for about one minute, until the croquettes are golden-brown and crispy.

• 8

  Remove the croquettes, allow oil to drain and put them on some paper towel before serving.