Cod croquets with Kombu, gluten and milk free

Divingmar Kombu Fresh Croquetas de bacalao sin gluten y sin leche 1


  • 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.

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