Baked cod and potato croquettes with salad

Ingredients

For 1 serving

• Cod150 g
• Potatoes200 g
• Eggs1
• Breadcrumbs20 g
• Parsley5 g
• Lemon zest2 g
• Extra virgin olive oil2 teaspoons
• Mixed salad greens60 g
• Saltto taste

Contains: gluten, eggs, fish,

Method

1. Wash the potatoes and put them whole, skins on, in a pan of cold salted water; bring to the boil and cook for 20 minutes, until a fork slides through easily.
2. For the last 6 minutes set a steamer basket with the cod over the pan, covered, and cook until white and flaking. Preheat a fan oven to 210 °C.
3. Peel the potatoes while still hot and mash them with a potato ricer; add the flaked, boned cod, half the beaten egg, chopped parsley, grated lemon zest and a pinch of salt; shape into 6 elongated croquettes.
4. Dip them in the remaining egg and then in the breadcrumbs, arrange them on a tray lined with baking paper and drizzle with half the oil.
5. Bake for 18 minutes, turning halfway, until golden and crisp.
6. Meanwhile wash and dry the mixed salad and dress it with the remaining oil and a pinch of salt; serve with the croquettes.