Greek · Lunch
Fried Salted Cod Balls
Flaked salt cod is soaked to remove salt, then poached and mashed with potato, garlic, and herbs, shaped into balls, and deep-fried until golden and crisp. Seasoned with oregano, mint, and lemon, these Greek tapas are served hot with lemon wedges.
$5
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
466Calories
35.1gProtein
21.2gFat
33.8gCarbs
2.7gSugar
3.5gFiber
1489mgSodium
230mgChol
3.7gSat Fat
778mgPotassium
88mgCalcium
2.6mgIron
2.4mcgVitamin B12
14mgVitamin C
Goes well with
Greek White Wine (Assyrtiko or Santorini)
local
Greek Coffee (Elliniko)
international
protein-rich
gluten-free
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Soak salt cod in cold water, changing it every few hours, for 12 hours until desalted. Drain, flake, removing skin and bones.
2
Boil
Simmer peeled potato in water over medium heat for 15 minutes until tender. Drain and mash in a bowl.
3
Build
Combine flaked cod, mashed potato, minced garlic, chopped onion, parsley, mint, oregano, lemon zest, lemon juice, egg, and pepper. Mix until it holds together.
4
Chill
Cover and refrigerate the mixture for 20 minutes so balls hold their shape.
5
Fry
Heat vegetable oil in a deep pan over medium-high heat to 350°F (175°C). Fry four balls for 4 to 5 minutes, turning occasionally, until deep golden brown and crisp.
6
Drain
Lift balls onto a paper towel-lined plate. Let drain for 1 minute.
7
Plate
Serve the cod balls hot with the lemon wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g, soaked and desalted salt cod
- 22 small potato, peeled and boiled (about 3.5 oz/100g)
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp onion
- 4 tbsp4 tbsp fresh parsley
- 2 tsp2 tsp dried mint
- 1 tsp1 tsp dried oregano
- 1 tsp1 tsp lemon zest
- 2 tbsp2 tbsp lemon juice
- 22 eggs, beaten
- 1/2 cup60g cornstarch
- 4 tbsp30g breadcrumbs-dried
- 1 cup240ml vegetable oil, for frying
- 2 pinch2 pinch black pepper
- 22 lemon wedge, to serve
