Prepare to embark on a culinary journey that will transport your taste buds straight to the sun-drenched shores of Spain! These Spicy Salt Cod Cakes with Chorizo and Stewed Fava Beans are not just a recipe—they're a flavor explosion waiting to happen. Imagine crispy, golden-brown cod cakes packed with rich, smoky chorizo and tender fava beans, each bite telling a story of traditional Spanish cooking techniques passed down through generations. Whether you're a seafood lover or an adventurous home cook looking to impress, this recipe is your ticket to a restaurant-quality meal that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Spanish
Serves: 6 servings
Ingredients
- 2 cups salt cod, soaked and flaked
- 1 cup cooked fava beans
- 1/2 cup chorizo, diced
- 1/4 cup parsley, chopped
- 1 egg
- 1 cup breadcrumbs
- Salt and pepper to taste
- Oil for frying
Instructions
- Begin by preparing the salt cod: Soak the salt cod in cold water for 24-36 hours, changing the water 3-4 times to remove excess salt. Drain and pat dry with paper towels.
- Flake the desalted cod into small, uniform pieces using a fork, ensuring no large bones remain. Place in a large mixing bowl.
- Dice the chorizo into small, fine cubes. Sauté chorizo in a small skillet over medium heat until crispy and releasing its oils, about 3-4 minutes. Let cool slightly.
- In the mixing bowl with cod, add cooked fava beans, crispy chorizo, chopped parsley, beaten egg, and half the breadcrumbs. Season with black pepper.
- Mix ingredients thoroughly, ensuring even distribution. If mixture seems too wet, add remaining breadcrumbs to bind.
- Shape mixture into 12 small, uniform cod cakes, approximately 2 inches in diameter. Place on a parchment-lined tray.
- Refrigerate cod cakes for 15 minutes to help them firm up and prevent falling apart during cooking.
- Heat oil in a large skillet over medium-high heat. Fry cod cakes in batches, 3-4 minutes per side until golden brown and crispy.
- Drain fried cod cakes on paper towels to remove excess oil. Serve hot with additional parsley garnish.
Tips
- Desalting is Key: Take your time soaking the salt cod, changing water frequently to ensure a perfectly balanced flavor.
- Texture Matters: When flaking the cod, aim for consistent, small pieces to ensure even cooking and binding.
- Chill Before Frying: Refrigerating the cod cakes for 15 minutes helps them hold together and creates a crispier exterior.
- Oil Temperature is Crucial: Use a medium-high heat and test oil readiness by dropping a breadcrumb that should sizzle immediately.
- Don't Overcrowd the Pan: Fry in batches to maintain oil temperature and ensure each cod cake gets perfectly golden and crisp.
- Drain Excess Oil: Use paper towels to remove excess oil, keeping your cod cakes light and crispy, not greasy.
- Serve Immediately: These cod cakes are best enjoyed hot, right out of the pan, with a sprinkle of fresh parsley.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 18g
Protein: 22g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 95mg
