Codfish croquettes with Skordalia

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

1. In a bowl, mix the flour, garlic, cumin and ginger well with a spoon.
2. 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.
3. Finally, add the mixture that we had in the bowl slowly and beat well until they are homogenous.
4. ! For a tastier result, cover the bowl and leave it in the fridge for a while, about 30΄.
5. Then pour in a deep pan olive oil and heat over medium heat.
6. Once the oil is burnt, lower the temperature to medium and with a spoon, put the cod croquettes in the pan.
7. Fry until they turn golden. If we apply them, turn them over so that they turn brown on the other side as well.
8. Remove them and place them on a plate with paper contents.
9. Serve with chopped dill.

For the potato-garlic dip

1. In a saucepan with water, add the coarse salt and bring to a boil.
2. 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.
3. In a mixer, add the olive oil, garlic, vinegar, salt and freshly ground pepper and beat until the garlic dissolves.
4. 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.
5. 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).
6. Add the garlic mixture to the potatoes and stir to go everywhere.
7. At this point we try and adjust the garlic to our preferences.
8. Sprinkle with chopped spring onion, parsley and olive oil.