Delicious Cod Croquettes for Easter: Learn the Recipe

Learn how to make delicious, crispy, and flavorful cod croquettes—the perfect appetizer for your Easter lunch or holiday gathering. Let’s get cooking!

Ingredients for Cod Croquettes:

Dough:

• 2 cups chickpeas;
• 9 cups water;
• Sea salt to taste;
• Milk (for breading);
• Breadcrumbs (for breading);
• Vegetable oil for frying;
• Ground white pepper to taste;
• 1 pinch ground bay leaf;
• 5 garlic cloves, minced;
• 2 tablespoons extra-virgin olive oil;
• 2 cups cassava flour (or fine manioc flour).

Filling:

• Sea salt to taste;
• Ground white pepper to taste;
• ¼ cup fresh parsley and scallions, finely chopped;
• ¼ cup extra-virgin olive oil;
• 1 large onion, finely chopped;
• 1.65 lbs (approx. 750g) salted cod (desalted, cooked, and flaked).

How to Prepare the Cod Croquettes:

Filling:

1. In a pan, add the olive oil and chopped onion;
2. Sauté the onion until translucent;
3. Add the flaked cod, white pepper, and salt;
4. Sauté well until flavors are combined;
5. Remove from heat;
6. Stir in the chopped parsley and scallions and set aside for filling.

Dough, Assembly, and Frying:

1. Rinse the chickpeas and place them in a pressure cooker with water, salt, pepper, and bay leaf;
2. Once it reaches pressure, cook for 20 minutes;
3. Release the pressure carefully and check if the chickpeas are tender;
4. If they are still firm, cook a bit longer until fully soft;
5. Drain the chickpeas and blend all cooked ingredients (except the cassava flour) in a blender until smooth;
6. In a pan, heat olive oil and sauté the garlic;
7. Add the chickpea paste, lower the heat, and adjust salt;
8. Gradually stir in the cassava flour, whisking constantly;
9. Cook until the dough pulls away from the sides of the pan;
10. Let it cool down completely;
11. Form portions into small balls;
12. Flatten each ball with your hand, add a spoonful of filling in the center;
13. Fold the dough over to seal, shaping into a croquette;
14. Dip in breadcrumbs, then milk, and back into the breadcrumbs for an extra crunch;
15. Fry in hot oil until golden brown;
16. Drain on a paper towel-lined plate to remove excess oil and serve.
17. Enjoy!

Pro Tip:

Remember to desalt the cod properly in advance. Soak it in water in the refrigerator for at least 24 hours, changing the water every 6 hours.

Did You Know?

While cod croquettes are a staple in Portuguese cuisine and very popular in Brazil, the true origin of the croquette is debated, with roots often attributed to France or Italy. The use of salted cod is deeply tied to Portuguese preservation traditions, allowing fish to be stored for long periods.

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