Cod and potato balls with olives are a tasty main course when we want to enjoy a bit of fish. If prepared in small portions, they are a great finger food to accompany our appetizers in a very delicious way. Cod, which is a blue fish, is very healthy, light, and easy to digest. The potatoes give it a soft texture, and the olives, which can be adjusted according to personal taste, add a distinct flavor. The proportion between the two olives can be easily modified depending on your personal preference; black olives have a stronger flavor, and if you prefer a less pronounced taste, you can adjust the ratio by increasing the percentage of green olives. Then, a crunchy breadcrumb coating elevates the cod and potato balls with olives to the realm of delicacies.
Do you like cod? Have you ever thought of pairing it with Prosciutto crudo? It’s simply delicious; I know you’ll love it.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 136.63 (Kcal)
- Carbohydrates 8.81 (g) of which sugars 0.55 (g)
- Proteins 13.71 (g)
- Fat 5.41 (g) of which saturated 1.18 (g)of which unsaturated 2.11 (g)
- Fibers 1.11 (g)
- Sodium 448.41 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cod and Potato Balls with Olives
- 1.1 lbs Cod
- 2 Potatoes
- 2 Eggs
- 3.5 oz olives (green and black)
- 1 clove garlic
- 5 sprigs parsley (chopped)
- to taste Extra virgin olive oil
- to taste Breadcrumbs
- to taste Salt
Tools
- meatball mold
Preparation of Cod and Potato Balls with Olives
Boil the potatoes, mash them, and let them cool slightly.
Finely chop the parsley with the garlic and chop the olives.Blend the cod with 1 egg and add the mashed potatoes. Mix carefully and add the parsley and garlic mixture along with the olives. Adjust salt and pepper and mix again.
In a plate, beat the remaining egg.Form walnut-sized balls; it’s best to keep your hands moist so that the mixture doesn’t stick.
Dip the balls in the beaten egg and then in the breadcrumbs that you have placed in a plate.Heat the oil in a large pan and fry the cod balls. Drain them on a paper towel and serve them immediately, piping hot.
This is the fried version, perfect for making the balls crispy and delicious. They can also be baked in a hot oven at 356°F (180°C) for about 20 minutes to make a lighter bite.
With this recipe, I am participating in the contest “A Sea of Ideas” organized by Qui da Noi!
Follow me on social media
my Facebook page my Instagram profile my Pinterest page
