Cod and Sweet Potato Cutlets
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g sweet potato (s)
- 300 g cod fillet (s)
- 1 onion (s), diced
- 1 clove (s) garlic, finely chopped
- some butter
- salt and pepper
- 1 tablespoon parsley, smooth, chopped
- 1 teaspoon lemon zest, organic
- some lemon juice
- 50 g oat flakes, tender approx.
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Peel and dice sweet potatoes and cook in salted water for about 15 minutes. Drain, steam dry and then mash into puree.
- Stew the onion and garlic in butter.
- Season the fish with salt, steam it for about eight to ten minutes (depending on the thickness of the fillet) and then let it cool down a little. Cut into flakes and add to the sweet potato puree with the oat flakes, onions, garlic, parsley and lemon zest and mix everything carefully. The fish should not be crushed. Season with salt, pepper and lemon juice.
- Shape the mixture into six to eight meatballs, mix in some oatmeal if necessary. Put in a cool place for about an hour, then they won`t disintegrate easily when frying.
- Fry until golden brown in heated oil, then serve with lettuce and lemon wedges.
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