Cod croquets with Kombu, gluten and milk free
- 250g of salted cold
- 400g of potatoes
- 1 clove of garlic
- 1 egg
- 1 spoon of chopped parsley
- Oil to fry
- 150g of hydrated Kombu seaweed
- Preparation time: 30 mins
- Cooking time: 45 mins
- Total time: 1 hours 15 mins
Cooking with dehydrated seaweed
- 1. Put the seaweed in a dish
- 2. Add water, covering it completely
- 3. Hydrate for an hour
- 4. Remove the water and drain
NOTE: Kombu seaweed in strips increases in weight 16 times and Kombu seaweed in sheets 7 times.
- 1. You have to desalt the cod for 24 hours. After this time start the recipe.
- 2. Wash the potatoes well, but do not peel them.
- 3. Put lots of water in a big saucepan and cook the whole potatoes and the whole piece of cod all together.
- 4. When it has been boiling for 10 minutes, remove the cod (check it is cooked) and allow it to drain.
- 5. Let the potatoes boil until they are cooked completely. Depending on their size, they may take more or less time. Mine took 30 minutes in total.
- 6. While the potatoes are boiling, flake the cooked cod taking care not to leave any bones with the crumbs that we are going to use in the croquets.
- 7. Peel the potatoes and mash them with a fork.
- 8. Add the flaked cod to the potatoes and keep mashing with a fork.
- 9. Mince the garlic clove very thoroughly and add to the mixture. The parsley and Kombu as well.
- 10. Separate the egg white and add the yolk to the mixture.
- 11. Mix it all well together. You can add 1 spoon (maximum 2) of cooking water. It has to form a hard mixture.
- 12. Form small balls, the size of a nut.
- 13. Beat the egg white.
- 14. Start heating oil at a medium-high heat.
- 15. Dip the balls in the egg white and fry.