Salt cod fritters, Joan Roca's recipe

Method

1. Peel, cut and boil the potatoes; once cooked, drain them and add the flaked cod so it cooks lightly in the heat of the potatoes; mash everything with a fork.
2. Put the oil in a pan and slowly add the flour.
3. Cook it all for a couple of minutes, add the potatoes and cod and let it cook for a couple of minutes.
4. Leave the mixture to cool, then add the finely chopped garlic and parsley, the salt, white pepper and eggs, stirring constantly until you have a smooth, thick paste.
5. Fry small portions of the mixture, shaped with two dessert spoons, in a frying pan with oil.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 160 g	100 g	% IR*	Share
Energy	230 kcal	144 kcal	12 %
Fat	11 g	6.9 g	16 %
of which saturates	1.8 g	1.1 g	9 %
Carbohydrate	16 g	10 g	6 %
of which sugars	0.6 g	0.4 g	1 %
Fibre	1.5 g	0.9 g	—
Protein	16 g	10 g	32 %
Salt	1.7 g	1.1 g	29 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Sal: 1 g per serving

Photos