Albondigas de Bacalao
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Albondigas de Bacalao calories by ingredient
Introduction
Traditional recipe from Valencia, Spain Traditional recipe from Valencia, SpainNumber 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
Tips
If two get stuck together while frying, don't attempt to separate them; just cook them together. Otherwise, they will disintegrate.
Directions
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