Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 50 minuti |
Ingredients
| 500 g | cod fillets |
| 1 | medium zucchini |
| 150 g | strakì Sterilgarda |
| q.b. | sunflower seed oil |
| q.b. | extra virgin olive oil |
| 1 | Egg |
| q.b. | parsley |
| q.b. | breadcrumbs |
| 1 | lime |
| q.b. | salt |
Preparation
- Fillet the cod and remove any bones if present.
- Cut the cod fillets into pieces and cook them with a drizzle of extra virgin olive oil, adding the lime and salt.
- Wash the courgette and grate it using a grater.
- Mash the cod with a fork and add the grated courgette, egg, Strakì Sterilgarda, breadcrumbs, and parsley, and mix well.
- Form meatballs with your hands and roll them in breadcrumbs.
- Take a saucepan and pour in the sunflower seed oil and heat it over low heat.
- Then dip the meatballs until they become golden.
- Once ready, drain them to eliminate any oil residue and place them on kitchen paper.
- Transfer the still warm meatballs to a bowl and serve!
Cut the onion into very small cubes and fry in a pan with oil. Then pour in the Sterilgarda Tomato Puree and cook for about 20 minutes over low heat, adding ...
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