Albondigas de Bacalao
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Potatoes, boiled and peeled, 450 grams Egg Yolk, 2 large *Pine Nuts, 2.5 oz (70 grams) Cod (fish), 900 grams - dried in salt, soaked in water 24 hours, changing 2-3 times Parsley, 1 cup chopped Garlic, 3 cloves minced Sunflower Oil for frying
mix together cod (chopped very fine), potatoes (smashed with a fork), chopped parsley, minced garlic, egg yolks and pine nuts. Chill.
Form into ovals half the size of an egg.
Heat sunflower oil in large skillet (depth of about 1.5 inches)
Roll each ball in egg white before dropping in hot oil.
Fry in batches, not crowded in the pan, turning to cook evenly.
Remove with spider and drain on rack or paper towel.
Eat warm or at room temperature.
Serving Size: 3-5 cod fish balls
Form into ovals half the size of an egg.
Heat sunflower oil in large skillet (depth of about 1.5 inches)
Roll each ball in egg white before dropping in hot oil.
Fry in batches, not crowded in the pan, turning to cook evenly.
Remove with spider and drain on rack or paper towel.
Eat warm or at room temperature.
Serving Size: 3-5 cod fish balls
Nutritional Info Amount Per Serving
- Calories: 214.4
- Total Fat: 11.2 g
- Cholesterol: 72.0 mg
- Sodium: 64.7 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 0.9 g
- Protein: 18.9 g
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