Lenten meatballs

Lenten meatballs

1. Soak the crumbled cod overnight.
2. Drain and pat dry the cod. Crumble it well and remove any remaining thorns or skin. Put the cod crumbs in a bowl and add finely chopped garlic and parsley. In the mortar, grind a few strands of saffron and add them to the dough.
3. Soak the breadcrumbs with milk.
4. Beat an egg and mix with the well-drained breadcrumbs. Mash with a fork until a smooth paste is formed. Add to the cod. The texture should be quite thick, enough that you can make the meatballs with your hands. If not, you can add a little breadcrumbs.
5. Scoop up portions with a spoon and make the meatballs with your hands. To make the task easier, we can have a lemon cut in half and pass the pulp through the palms of our hands before making each meatball.
6. Flour the meatballs and fry in plenty of hot extra virgin olive oil from Molino de Izcar. Drain and set aside.
7. Leave a little extra virgin olive oil in the pan after having fried the meatballs and make a stir-fry with finely chopped spring onions. When it is clear, make a teaspoon of flour dizzy. Add the wine and a sprig of mint. Let it boil for a few minutes until it thickens.
8. Serve the fried meatballs with the sauce piping hot.

Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5