Medium

Sweet potato and cod bites with quick brava sauce

Name: Sweet potato and cod bites with quick brava sauce
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: 300 g Sweet potato (approximate weight before cooking, skin on); 200 g Desalted cod (flaked, thawed and well drained); 20 g Pine nuts (for the mixture); 5 g Garlic (1 peeled clove); 1 unidad de Egg (medium); 5 g Parsley (fresh, chopped); 85 ml Extra virgin olive oil (10 ml for garlic and pine nuts, 60 ml to brown the bites and 15 ml for sauce; leftover oil is not deducted); 0.3 g Black pepper (freshly ground); 150 g Tomato (grated, for the sauce); 2 g Hot paprika (for the sauce); 5 ml Balsamic vinegar (for the sauce); 1 g Salt (for the sauce; adjust to taste)

Total time1 h 20 min Preparation 20 min · Cooking 30 min · Resting 30 min

Preparation excluding the indicated waiting: 20 min · Cooking: 30 min · Resting: 30 min.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Servings4

Allergens

Egg: Ingredient to check: Egg. Fish: Ingredient to check: Desalted cod. Sulphites: check label: Ingredient to check: Balsamic vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Pine nuts.

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Sweet potato and desalted cod bites with pine nuts and parsley, pan-fried until golden and served with a quick brava sauce of grated tomato, paprika and balsamic vinegar.

Jump to steps

20 minpreparation excluding indicated waiting

30 mincooking

30 minResting

4servings

1.389 kcalwhole recipe

347 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 20 min Preparation 20 min · Cooking 30 min · Resting 30 min

Preparation excluding indicated waiting: 20 min · Cooking: 30 min · Resting: 30 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Pescatarian Appetiser 1 to 2 hours Home-style

Allergens

View full classification 15 tags

Diet

Pescatarian

Dish type

AppetiserStarter

Meal

AppetiserLunchDinner

Preparation

Frying

Appliances

Frying panMicrowaveMixing bowl

Cuisine

Home-style

Season

Autumn

Occasion

For sharingFor guests

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Appetiser · Starter

Meal

Appetiser · Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Wash and pierce the 300 g sweet potato several times with a fork. Put it in a microwave-safe container with a vented lid and cook for about 8 minutes at 800 W, turning halfway, until very tender. Add 1-minute bursts if needed. Let stand just long enough to handle, open carefully and remove the skin.
Finely chop the 5 g garlic. Heat 10 ml of the 85 ml extra virgin olive oil in a frying pan over medium-low heat. Soften the garlic for about 30 seconds, add the 20 g pine nuts and stir for 1 minute, until they start to turn golden.
Add the 200 g well-drained, flaked desalted cod. Cook for about 4–5 minutes, separating the flakes with a spatula, until opaque and the released liquid has evaporated. Remove from the heat.
Mash the peeled sweet potato with a fork in a bowl. Fold in the cod, garlic and pine nuts, followed by the 5 g chopped parsley. Allow to cool for about 10 minutes before adding the egg.
Beat the medium egg and mix it into the cooled mixture with the 0.3 g black pepper. Cover and refrigerate for about 20 minutes to make shaping easier.
Mix the 150 g grated tomato with the 2 g hot paprika, the 15 ml oil reserved for the sauce, the 5 ml balsamic vinegar and the 1 g salt. Keep this quick brava sauce in the fridge; it is served uncooked.
Using two spoons, shape about 12 oval portions, roughly 5 cm long and 1.5 cm thick. Do not coat them in flour or breadcrumbs.
Heat 30 ml of the 60 ml frying oil in a non-stick frying pan about 26 cm across over medium heat, without letting it smoke. Cook six bites for about 3 minutes on each side, until golden and set in the centre. Lift onto kitchen paper with a spatula. Repeat with the other six bites and the remaining 30 ml oil, adjusting the heat so they do not burn.
Serve three freshly cooked bites per person, with the quick brava sauce on the side.