For the dough
1 kg of cooked sweet potato with skin
1 cup all-purpose flour (120 g)
1 egg
1 tablespoon salt
1/2 teaspoon black pepper (optional)
For the sauce
1 kg of cod fish cut into cubes
1/4 cup freshly squeezed lime juice
2 medium onions, chopped
4 garlic cloves
5 medium tomatoes, chopped
4 sprigs of parsley
1/4 cup olive oil
Salt and black pepper to taste
For the dough
1 kg of cooked sweet potato with skin
1 cup all-purpose flour (120 g)
1 egg
1 tablespoon salt
1/2 teaspoon black pepper (optional)
For the sauce
1 kg of cod fish cut into cubes
1/4 cup freshly squeezed lime juice
2 medium onions, chopped
4 garlic cloves
5 medium tomatoes, chopped
4 sprigs of parsley
1/4 cup olive oil
Salt and black pepper to taste
Prepare the dough: squeeze out the sweet potatoes with skin (which will be left in the food mill)
Mix with all-purpose flour and place on a floured surface
Make a depression in the center and add the egg, salt, and black 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
Bring to a boil a pot of water and salt
Let it boil
Make the sauce: season the cod fish with salt and lime juice. Reserve
Chop the onion, garlic, tomato, and parsley in a food processor or blender
Heat the oil in a pan over medium heat
Let it simmer and then reduce the heat
Cover and cook for 5 minutes
Add the seasoned cod fish and cook with lid until the fish is tender
Check the seasoning
Place small pieces of fritter dough into 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
