If you love croquettes or cod fritters but do not usually eat them often because of their high calorie content, don worry anymore! Because in recipes, we propose this recipe for low carbohydrate cod and cauliflower fritters so that they are a bit lighter than traditional ones, but still being fried, it is not a dish that is recommended to eat usually. There are many more nutritious and healthy than the classics, and perfect to serve as entrants or snacks on a special occasion so encourage and learn the step by step of these tasty cauliflower and cod fritters!
| 🚻 8 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make cod and cauliflower fritters: |
| 1 cauliflor 250 grams of desalted cod. |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make cod and cauliflower fritters:
1. Gather the necessary ingredients to make these tasty cauliflower and cod fritters.
Trick: Instead of starch or cornstarch you can use almond or rice flour.
2. Cut the cauliflower into pieces and hyérvela in a pot with water and a little salt for 15-20 minutes. After cooking, drain and crush it in the blender or electric blender until it is seen with a consistency similar to couscous. Then place the vegetable in a sieve or strainer and press very strong to drain excess water.
Trick: Pay attention to cooking: We want the cauliflower to be soft, but without undoing.
3. In another pan with a little water and salt the cod already desalted for 10 minutes. After that time turns off the fire, drain the water, let it cool a little and discolve it without the skin or spines.
4. Cauliflower, crumbled cod, parsley and starch or cornstarch stands in a bowl. Mix everything until you get a consistent mass for cod and cauliflower croquettes, such as the image, seasoning it with salt and pepper to taste. Reserve in the fridge for 15-20 minutes to make it easier to model them.
Trick: If the dough is very soft, it is because the cauliflower has cooked too much or has a lot of water. In that case, add more starch or cornstarch.
5. Finally, take a pan with enough oil to the fire to cover the bottom. With the hand or with the help of two spoons form the bulls of cauliflower and cod and fry them when the oil is very hot by browning them on all sides.
Trick: If you prefer you can submerge them whole in the oil fringing them with a fryer or baked them so that they are less caloric and lighter.
6. Place the cod and cauliflower snor For example, a vegetable ratio with potatoes or baked vegetables.
