CROCHETS SALT COD PASTURE (About 7 pieces per portionCROCHETS SALT COD PASTURE (Ea

Ingredients

18 kg of frozen or dry salted cod1 ½ kg of frozen or dry salted cod
7 kg potatoes, peeled, boiled and mashed10 potatoes, peeled, boiled and mashed
2 kg of stale bread, soaked and dried (crumb)½ kg of stale bread, soaked and dried (crumb)
1 teaspoon of milk to soak the bread (optional)a little milk to soak the bread (optional)
700 g oil1 cup of brown oil
5 kg onions, finely chopped4 onions, finely chopped
½ cup garlic, finely chopped4 garlic teeth, finely chopped
2 teaspoons fresh mint, finely choppeda little fresh mint, finely chopped
2 teaspoons fresh parsley, finely chopped, (1 for garnish)a little fresh parsley, finely chopped, (and a little for garnish)
40 eggs3 eggs
1 teaspoon of smoked paprikaa little smoked paprika
2 tablespoons food grade saltsalt
Flour for frying.Flour for frying
Frying pan.Frying pan

Nutritional value per serving

Energy (Kcal)
1175,39
Protein (gr)
99,62
Sugars (gr)
140,22
Lipids (gr)
21,23
Plant Fibers (gr)
11,89
Vit. C (mg)
20,55
Vit. E (mg)
6,55
Vit. A (μg)
110,12
Vit. D (μg)
3,65

Execution

1.Soak the bread in milk and rub it.
2.Boil the cod.
3.Once the cod has cooled, remove the bones and grate it into small pieces.
4.In a large bowl, add all the ingredients and mix them well, until they are homogenized into a thick mass.
5.Correct the thickening and taste of the material, if necessary, with a little breadcrumbs or flour (if it is liquid).
6.Place the mixture in the refrigerator for one hour to set.
7.Shape the croquettes into walnut-sized balls.
8.Flour and fry over medium heat until cooked on the inside.
9.There are 7 croquettes per person.
10.Tip:
11.You can also bake them in the oven for 40 minutes at 180 degrees.
12.When serving, garnish with the parsley evenly and if you want, a little grated gruyere.
13.They are eaten hot with a sauce and accompanied by rice, pasta, mashed potatoes etc..
14.When you want them fasted, don't add the milk and eggs.
15.Be careful to create a mass that is hard and not fluid, you will have problems in molding.
16.Be careful to create a mass that is hard and not fluid, you will have problems in molding.
17.Be careful to create a mass that is hard and not fluid, you will have problems in molding.
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