Ingredients for the Croquettes
- 500 g desalted cod
- 4 medium boiled potatoes
- 1 onion, finely chopped
- 1 spring onion, finely chopped
- Half a bunch of dill, finely chopped
- Dried oregano
- 60 g flour
- 1 tablespoon vinegar
- 1 egg
- 1 teaspoon baking powder
- Salt, if needed
- Pepper
- Olive oil for frying
Ingredients for the Purée
- 400 g cooked white beans
- 100 ml reserved bean broth
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- Juice of half a lemon
- Salt
- Pepper
- 4 tablespoons olive oil
Preparation
For the Croquettes
- Boil the cod for 10 minutes, then let it cool. Squeeze out excess water and crumble the fish into a bowl.
- Boil the potatoes for about 30 minutes until tender. Mash them with a fork and add to the bowl with the cod.
- Add the remaining ingredients and mix thoroughly until well combined.
- In a frying pan, heat plenty of olive oil.
- Use a tablespoon to scoop portions of the mixture and drop them into the hot oil.
- Fry the croquettes on all sides until golden brown.
For the Bean Purée
- In a pan, heat 2 tablespoons of olive oil and lightly sauté the onion and garlic, then set aside.
- In a bowl, combine the cooked beans, salt, pepper, lemon juice, olive oil, and the sautéed onion and garlic.
- Blend the ingredients in the bowl using an immersion blender or a regular blender. Add some of the reserved bean broth if the purée is too thick.
This dish of golden cod croquettes paired with a creamy white bean purée offers a delightful balance of textures and flavors, bringing the warmth of Mediterranean tradition to your table. Enjoy!
