Sat, 27 January 2018
ingredients:
50ml olive oil
2 cloves of garlic chopped
300g salt cod
700ml milk
300g mashed potatoes
1 tbsp chopped flat leaf parsley
2 eggs
100g seasoned plain flour
150g panko breadcrumbs
Oil for deep-frying
method:
1. Make confit garlic by heating 50ml olive oil in a very small saucepan over a gentle heat. Add the garlic and cook on a very low heat until soft, about 3 minutes.
2. Put the salt cod in a saucepan, cover with 500ml milk and simmer for 10 minutes.
3. Strain off the milk and mix the cod with the mashed potato, confit garlic (and its oil) and parsley, making sure that you don't completely break the cod up. Taste and season if needed.
4. Portion the mixture into 16 evenly sized croquettes.
5. Lightly whisk the remaining 200ml milk and the eggs in a small bowl. Put the plain four, and the breadcrumbs into separate bowls.
6. Take a croquette and coat with the flour, then dip it in the whisked milk and eggs, and finally coat with the breadcrumbs. Repeat for the remaining croquettes, then leave them to chill for 30 minutes in the fridge.
7. Heat a pan of oil 1/3 full to 180C, or until a cube of bread turns golden in 30 seconds. Deep-fry the croquettes in batches for 2-4 minutes until golden. Drain on kitchen paper, and season with salt.
8. Serve with some garlic aoili and mixed leaves.
