Baked salt cod and potato balls with salad

Ingredients

For 1 serving

• Salt cod60 g
• Potatoes180 g
• Eggs0.5
• Parsley5 g
• Breadcrumbs15 g
• Mixed salad greens80 g
• Cherry tomatoes80 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Black pepperto taste

Contains: gluten, eggs, fish,

Method

1. Use salt cod that has already been soaked and desalted. Wash and peel the potatoes, cut them into pieces of about 3 cm, put them in cold unsalted water, bring to the boil and cook for 10 minutes; add the cod and cook for another 8 minutes, until the potatoes are soft and the fish flakes.
2. Heat the oven to 200 °C (conventional). Drain everything, remove the skin and bones from the cod and mash it with the potatoes in a bowl.
3. Add the beaten egg, the chopped parsley, the peeled and very finely chopped garlic and black pepper and mix until the mixture holds together; shape 6 balls and roll them in the breadcrumbs.
4. Place them on a lined baking tray, drizzle with half the oil and bake for 18 minutes, turning halfway, until golden and crisp.
5. Meanwhile wash the mixed salad leaves and cherry tomatoes, halve the tomatoes and dress everything with the remaining oil; serve with the fishcakes.