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Codfish and parsley meatballs

ricetta Polpette di baccalà e prezzemolo

50 min

Appetizers

5 people

Ingredients

450 gr

codfish soaked, skinned and barbed

300 gr

Potatoes

Yolk

1 table spoon

Capers

50 gr

Onion

150 gr

OraSì Cooking Cream

100 ml

OraSì Soy Drink

50 gr

Plain bread (lactose free)

q.b.

Chopped parsley

30 gr

OraSì Soy Spread

70 gr

Bread crumbs

to taste

salt, pepper

to taste

peanut oil

MADE WITH

Soy Drink

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Method

Dry the onion in the vegetable margarine, add the chopped cod, parsley and capers.

Cover with OraSì Soybean Drink, add salt and pepper and cook until the cod has absorbed all the liquid (for about 30 minutes). If liquid remains, discard it.

Add the boiled and pureed potatoes, the bread soaked for 15 minutes in the OraSì cooking cream, 70 g of breadcrumbs, the yolk and mix. Check for salt, shape some meatballs and pass them in breadcrumbs.

Heat the oil and, when hot, fry the cod fish balls. Drain them until golden brown.

Serve the mixed salad meatballs.