Spanish

Albondigas de Bacalao is for Side Dish.

Albondigas de Bacalao takes 60 minutes to prepare.

Albondigas de Bacalao takes 25 minutes to cook.

Albondigas de Bacalao makes 12 servings.

The ingredients for Albondigas de Bacalao are:

Potatoes, boiled and peeled, 450 grams
Egg Yolk, 2 large
*Pine Nuts, 2.5 oz (70 grams)
Cod (fish), 900 grams - dried in salt, soaked in water 24 hours, changing 2-3 times
Parsley, 1 cup chopped
Garlic, 3 cloves minced
Sunflower Oil for frying

Here is how you make Albondigas de Bacalao:

mix together cod (chopped very fine), potatoes (smashed with a fork), chopped parsley, minced garlic, egg yolks and pine nuts. Chill.Form into ovals half the size of an egg.Heat sunflower oil in large skillet (depth of about 1.5 inches)Roll each ball in egg white before dropping in hot oil.Fry in batches, not crowded in the pan, turning to cook evenly.Remove with spider and drain on rack or paper towel.Eat warm or at room temperature.Serving Size:?3-5 cod fish balls

The nutritional information for Albondigas de Bacalao is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 214.4

• Total Fat: 11.2 g
• Cholesterol: 72.0 mg
• Sodium: 64.7 mg
• Total Carbs: 9.3 g
• Dietary Fiber: 0.9 g
• Protein: 18.9 g

Albondigas de Bacalao is Spanish cuisine.

The dietary needs meet for Albondigas de Bacalao is Gluten Free