Cod balls by Francesco Migliorin
“Francesco Migliorin here … Head Chef at Ristorante Frescobaldi in Mayfair, London … I am thrilled to be part of the Muscle Help Foundation’s ‘Meatballs for Muscle Dreams’ campaign. Everything starts with a dream, every recipe, every success. I am proud to be able to help raising up vital funds so many more wonderful ‘Muscle Dream’ experiences can be fulfilled in the UK for children and young people with muscular dystrophy. Please join us and host your own meatball party using these recipes, let’s make this dream happen. Grazie mille!”
Francesco Migliorin
Head Chef at Ristorante Frescobaldi London
SERVES: 4
DIFFICULTY: Easy
PREP TIME: 20 mins
COOKING TIME: 5-10 mins
Ingredients
500g of steam cooked Cod fillets
200g of steam cooked Red skinned potatoes
1 Egg
2 Egg Yolks (mixed with some water)
1tbs of fresh Thyme leaves
100g of boiled and blended Chickpeas
100g plain Flour
200g Breadcrumbs
Black olives, Tomatoes and capper berries cut into cubes
Salt and Pepper
Method
STEP 1
Mix together the cod, potato, and thyme and season with salt and pepper.
STEP 2
Add the single egg (not the yolks and water mixture which comes later) and mould into a small balls.
STEP 3
Coat the balls in flour and now cover with the eggs yolks and water mix and roll in the breadcrumbs, until thoroughly coated.
STEP 4
Fry the balls in a pan or fryer for few minutes and remove once golden and crispy.
STEP 5
Serve with a spoon of chickpea purée on the bottom and garnish with the tomatoes, olives and caper cubes and fresh dill.