after making the chicken stuffed potato puffs, i thought it would be fun to try another potato puff recipe – this time with fish!
if i was serving this as an appetizer, i would roll individual pieces into little balls. but i’m making it for dinner with a side of spinach with garlic, so i rolled each into big balls and then flattened them to 4″ to 5″ patties.
whichever shape you like, give this recipe a roll. it’s quite tasty!
- 1-1/2 pounds russet potatoes (about 2 to 3 medium), peeled and cut into chunks
- 3 cups clam juice, seafood stock or vegetable stock
- 1 medium yellow onion
- 1 bay leaf
- 1 pound cod fillets, cut into large chunks
- 3 large egg, whites only, lightly beaten
- 3 tablespoons finely chopped fresh cilantro leaves -or- 1 teaspoon corriander
- 1-1/2 to 2 teaspoons green or red hot sauce (recommended: Tabasco)
- 1 teaspoon sea salt *if using seafood or vegetable stock that contains salt, do not add salt
- 1 cup seasoned dry wheat bread crumbs
Put the potatoes in a pot and cover with the clam juice or stock. Bring to a boil over medium heat and cook until the potatoes are fork tender, about 20 minutes. Remove the potatoes with a slotted spoon and place in a bowl. Add the bay leaf and grate the onion into the cooking liquid; bring to a simmer for 3 minutes. While the potatoes are still hot, mash with a hand masher and set aside. Add the cod to the simmering broth and cook until the fish is opaque, about 3 minutes. Throw out bay leaf. Remove the fish and onions with a slotted spoon and add to the mashed potatoes.
Add the eggs, cilantro or corriander, hot sauce, and salt (if needed) to the fish and potato mixture. Mix until well combined. Cover with plastic wrap and refrigerate until completely cooled and firm, at least 4 hours or preferably overnight.
Preheat the oven to 400 degrees F. Coat a baking pan with nonstick cooking spray. Spread the bread crumbs on a plate.
Shape into codfish balls or patties and coat with bread crumbs.
To shape in codfish balls:
Using a ice cream scoop, roll the chilled fish and potato mixture into 2-inch balls. Then roll each ball in bread crumbs to coat completely.
To shape in codfish patties:
Using two ice cream scoops, roll the chilled fish and potato mixture into a large ball and then flatten to a 4″ to 5″ patty. Coat each patty completely in bread crumbs.
Put the codfish balls/patties on the prepared pan and spray the tops lightly with nonstick cooking spray, this will make them really crispy. Bake until the codfish balls/patties are nicely browned, 20 to 25 minutes.
Put the codfish balls/patties on a platter. Garnish with cilantro, if desired.
original recipe from Simply Delicioso with Ingrid Hoffman: Brazilian Codfish Balls