300 g potatoes
200 g desalted cod
1 garlic clove
1 tbsp breadcrumbs
200 g pastry flour
200 g breadcrumbs
1 l peanut seed oil
Makes 10 balls
Wash the potatoes in their skins, place them in a saucepan, cover them with cold water and cook for about 50 minutes or until they are soft and you can pierce them with a fork. Drain and cool immediately under cold running water to stop cooking. Peel and mash the potatoes.
Cook the cod in boiling unsalted water for 10 minutes. Drain and leave to cool.
Blend the cod with the previously peeled and cored garlic clove. Place the mashed potatoes, the blended cod, an egg and a tablespoon of breadcrumbs in a bowl, season with salt and pepper and mix well until smooth.
Place the flour in a bowl, the breadcrumbs in anther and beat two eggs in a third.
Use wet hands to form ten 50g balls. Roll the cod and potato balls in the flour, then in the egg, and finally in the breadcrumbs.
Pour the peanut seed oil into a high-edged saucepan. Bring to a temperature of 160 °C and fry a few balls at a time. When golden brown, remove them with a slotted spoon, draining well, and then lay them on some absorbent paper. Serve them warm with plenty of sweet and sour pepper sauce.