Salt cod croquettes

Salt cod croquettes

A la Grecque
Mark Roper

This recipe comes from Moro, a restaurant in London, which was set up by our friend Michael Benyan. The croquettes are probably Spanish in origin, but fit well into all Mediterranean cuisines, because of the similarities in eating styles and available ingredients. We like to serve them as a mezze with a dipping sauce or mayonnaise such as aïoli.


Quantity Ingredient
450g salt cod
600ml milk
2 onions, sliced
2 garlic cloves
6 whole black peppercorns
4 potatoes, quartered
2 eggs
1/2 cup flat-leaf parsley leaves, chopped
plain flour
vegetable oil, for frying
Aïoli, to serve


  1. Soak the salt cod in cold water for at least 24 hours, changing the water three times.
  2. Pour the milk into a heavy-based saucepan and add the onions, garlic and peppercorns. Bring to the boil then add the potatoes. Boil until the potatoes are soft, then lift them out with a slotted spoon and set aside.
  3. Place the salt cod in the hot milk then return it to the boil and cook for 15 minutes. When the fish is cooked, remove the pan from the heat and allow to cool.
  4. Remove and discard the bones and skin from the fish and transfer it to a mixing bowl. Add the cooked potatoes, eggs and parsley and beat with a fork to make a smooth mixture. Use two spoons to form the mixture into croquettes. Roll them in flour so they are evenly coated.
  5. Heat the oil in a medium saucepan and deep-fry the croquettes until golden brown all over. Drain on kitchen paper and serve hot with aïoli.
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