For the dough
1 kg of cooked potato with skin
1 cup of all-purpose flour (120 g)
1 egg
1 tablespoon of salt
1/2 teaspoon of red pepper flakes (optional)
For the sauce
1 kg of cod cut into cubes
1/4 cup of lemon juice
2 medium onions, cut into chunks
4 cloves of garlic
5 medium tomatoes, cut into chunks
4 sprigs of parsley
1/4 cup of olive oil
Salt and black pepper to taste
For the dough
1 kg of cooked potato with skin
1 cup of all-purpose flour (120 g)
1 egg
1 tablespoon of salt
1/2 teaspoon of red pepper flakes (optional)
For the sauce
1 kg of cod cut into cubes
1/4 cup of lemon juice
2 medium onions, cut into chunks
4 cloves of garlic
5 medium tomatoes, cut into chunks
4 sprigs of parsley
1/4 cup of olive oil
Salt and black pepper to taste
Prepare the dough: squeeze out the potatoes with their skin (which will be left in the strainer)
Mix them with flour and place on a floured surface
Make a depression in the center and add the egg, salt, and pepper
Mix with a fork and knead with your hands until you get a homogeneous dough
With small pieces of dough, make long rolls 1 cm in diameter
Cut them into 2.5 cm pieces
Heat some water and salt in a pot
Let it boil
Make the sauce: season the cod with salt and lemon juice
Set aside
Blend the onion, garlic, tomato, and parsley in a processor or blender
Heat some olive oil in a pot
Let it simmer then reduce heat
Cover and cook for 5 minutes
Add the seasoned cod and cook until the fish is tender
Check seasoning
Place small pieces of fritters in boiling water
When they rise to the surface, remove with a slotted spoon
Serve in a large and deep plate, mixed with the sauce
371 calories per serving
