This is another recipe that takes advantage of the convenience of instant mashed potato to make something quick and delicious. It’s a bit of a fusion between a frensh brandade and a spanish croquette. You can substitute for potatoes, around 600 gr.
Put slowly to the boil and keep hot for 30 mins:
200 gr dried cod (bacalao) skinned and boned cut in chinks and rehydrated
400 ml coconut milk or cream
Add the rest of the ingredients and mix with immersion blender:
90 gr instant potato mash powder
3 small spring onions
ca 0.5 dl lemon juice
2 eggs
A generous splash of olive oil
5 cloves of garlic
Pipe unto a pan and bake in the oven at 200C until nicely browned
This is always a hit, even with people that doesn’t necessarily love sea food normally.