Codfish meatballs with chickpeas and green sauce recipe
Delicious and different recipe for cod meatballs, a perfect alternative to the traditional meatballs prepared with minced meat. With cod as a base and chickpeas as a side dish, we manage to prepare a very complete dish.
With the help of the Küken TOUCH 9000 robot, preparing this recipe couldn't be easier.
RatingDifficultyBeginner
If we use frozen cod, we must take it out in advance so that it is thawed at the time of preparing the recipe. If we use salted cod, we will desalinate it beforehand and dry it very well before using it.
We can use both loaf bread and sliced bread, in the case of using sliced bread it will not be necessary to remove the crust.
Yields4 ServingsPrep Time14 minsCook Time36 minsTotal Time50 mins
800gCod (fresh, desalted or defrosted)
400gCooked chickpeas
100mlMilk
250mlfish broth
70mlWhite wine
70mlWater
60gBread
60gBreadcrumbs
1Egg
30gCorn flour
5Cloves of garlic
Bunch of parsley
60mlOlive oil
Pepper
Salt
Küken Accessories
Blade accessory
Solvent accessory
Deep steam tray
Flat steamer tray
Spatula
Elaboration
1
With the blade accessory mounted on our Küken we introduce 3 cloves of garlic and some parsley.
2
Chop 20 seconds at speed 6.
3
With the help of the spatula we push to the bottom the remains that may have been left on the wall of the glass.
4
Add half of the cod (400g); chopped and well dried.
5
Chop for 15 seconds at speed 6.
6
Reserve the chopped cod in a bowl and add the remaining half (400g).
7
We chop for 15 seconds at speed 6.
8
Set aside in the bowl with the rest of the cod already chopped.
9
Wash and dry well the glass of our robot.
10
Remove the crust from the bread and soak it in milk. Once it is well soaked, drain it well and crumble it together with the chopped cod.
11
Add the egg, 60 g of breadcrumbs and salt and pepper to taste. Mix everything well until you get a homogeneous dough.
12
Let stand a few minutes in the refrigerator to compact the dough, while we continue cooking.
13
With the blade accessory on, we introduce 2 cloves of garlic and plenty of parsley, to prepare our green sauce.
14
Chop 20 seconds at speed 6.
15
With the help of the spatula we push to the bottom the remains that may have been left on the wall of the glass.
16
We replace the blade accessory with the extraction accessory.
17
Add the 60 ml of olive oil.
18
Cook for 5 minutes at 100°C and speed 1.
19
Without removing the lid from the robot, we introduce the wine through the filling hole in the lid, leaving this hole open during cooking so that the alcohol in the wine evaporates.
20
Cook for 6 minutes at 100ºC and speed 1.
21
Take the dough out of the fridge and shape our meatballs, placing them on the flat steam tray.
22
Add the 250 ml of fish stock into the Küken glass.
23
Place the deep steam tray on top of the food processor, place the flat tray with the meatballs on top and close with the lid.
24
Cook for 24 minutes at 120ºC and speed 1.
25
Transfer the meatballs to a flat pan, add the cooked chickpeas, the sauce inside the glass and the corn flour previously dissolved in cold water.
26
Stew everything together in the pan for 5 minutes at medium heat, stirring gently with circular movements to finish binding the sauce. Add salt if necessary.
With the blade accessory mounted on our Küken we introduce 3 cloves of garlic and some parsley.
2
Chop 20 seconds at speed 6.
3
With the help of the spatula we push to the bottom the remains that may have been left on the wall of the glass.
4
Add half of the cod (400g); chopped and well dried.
5
Chop for 15 seconds at speed 6.
6
Reserve the chopped cod in a bowl and add the remaining half (400g).
7
We chop for 15 seconds at speed 6.
8
Set aside in the bowl with the rest of the cod already chopped.
9
Wash and dry well the glass of our robot.
10
Remove the crust from the bread and soak it in milk. Once it is well soaked, drain it well and crumble it together with the chopped cod.
11
Add the egg, 60 g of breadcrumbs and salt and pepper to taste. Mix everything well until you get a homogeneous dough.
12
Let stand a few minutes in the refrigerator to compact the dough, while we continue cooking.
13
With the blade accessory on, we introduce 2 cloves of garlic and plenty of parsley, to prepare our green sauce.
14
Chop 20 seconds at speed 6.
15
With the help of the spatula we push to the bottom the remains that may have been left on the wall of the glass.
16
We replace the blade accessory with the extraction accessory.
17
Add the 60 ml of olive oil.
18
Cook for 5 minutes at 100°C and speed 1.
19
Without removing the lid from the robot, we introduce the wine through the filling hole in the lid, leaving this hole open during cooking so that the alcohol in the wine evaporates.
20
Cook for 6 minutes at 100ºC and speed 1.
21
Take the dough out of the fridge and shape our meatballs, placing them on the flat steam tray.
22
Add the 250 ml of fish stock into the Küken glass.
23
Place the deep steam tray on top of the food processor, place the flat tray with the meatballs on top and close with the lid.
24
Cook for 24 minutes at 120ºC and speed 1.
25
Transfer the meatballs to a flat pan, add the cooked chickpeas, the sauce inside the glass and the corn flour previously dissolved in cold water.
26
Stew everything together in the pan for 5 minutes at medium heat, stirring gently with circular movements to finish binding the sauce. Add salt if necessary.
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