Six recipes for seafood patties for a round-the-week snack

For the meatball mix, chop the salmon very finely. Then we take it in a bowl and mix it with eggs, a tablespoon of breadcrumbs, a tablespoon of mustard and a sprig of chopped dill. Mold the meatballs, flour them and fry them in hot oil until golden on the outside.

To make dill sauce: mix mayonnaise with water and lemon juice and add finely chopped dill. Pour the sauce over the meatballs and make it ready.

Hake meatballs with white wine sauce

Contents: 1 small onion, Extra Virgin olive oil, 600 g Hake (can be frozen), 2 cloves of garlic, Fresh parsley, 1 Roll dipped in milk and drained, 1 Egg, White wine, Salt, Black pepper, Flour for the dough. For the sauce: 2 cloves of garlic, fresh parsley, 150 g chopped onions, extra virgin olive oil, 50 g flour, 80 g white wine, 450 ml fish stock or smoked fish, salt.

detailing: Boil the hake and let it cool, then remove the skin and bones. Chop the onion very small and fry it in a pan with a little oil. Add the crushed garlic and fry a little. Add the crumbled hake and chopped parsley and mix everything. Drain the bread from the milk and add. Add the egg, white wine, salt and pepper and mix everything over the fire until you get a soft but firm dough. If it’s too soft, we can add some breadcrumbs. When the dough has cooled, we shape the meatballs, flour them and fry them. To make the sauce, we chop the garlic, parsley and onion. Heat a little oil in a pan and fry the onion first, then add the garlic and parsley, being careful not to burn them. Add the flour and mix quickly to integrate. Add the white wine, water, salt and let it reduce a bit. Add the meatballs to the sauce and cook, stirring very carefully from time to time, until the sauce thickens so that the meatballs do not stick but fall apart.

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Cuttlefish or cuttlefish patties

Contents: 600 g cuttlefish, 1 onion, 100 g sourdough, 1 egg, 3 sprigs of fresh parsley, 1 clove of garlic, saffron, fish stock or smoked potatoes and garnish.

Preparation: We thoroughly clean the ink inside and out, remove the bone, entrails and beak, or ask them to clean it for us at the fish market. Dissect the pod, fins, and tentacles and remove the hard parts. With a food processor, chop the cuttlefish with stale bread, parsley, garlic and egg, and a pinch of salt and pepper with two turns of the grinder. We process it lightly to obtain a dough from which we will make the meatballs. It should not be mashed, but the cuttlefish pieces should be recognizable. We shape the meatballs, flour them and fry them in oil without getting too fried so that they do not dry out. We drain them well and separate them when making the sauce we need a fish broth or broth. Chop an onion very finely so that when boiled it becomes almost creamy. We leave the meatballs to fry in the same oil in which we fry them on very low heat, which will help give body to the sauce, leaving the residue of the flour left over from the frying. Add the fish broth, which we will dilute the saffron, and let it cook for a few minutes less and thicken. Add the meatballs to the pot and boil for about ten minutes, stirring occasionally so that the meatballs do not stick to the bottom. We serve it with white rice or very thin straw potatoes on the side.

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Hake meatballs with green sauce

Contents: 500 g hake, 1 egg, 100 ml milk, 100 g breadcrumbs, wheat flour, extra virgin olive oil, 1 onion, 1 clove of garlic, parsley to taste, 50 ml sherry, 500 ml fish stock or smoked fish, pepper and salt to taste.

Preparation: We cut the fish into strips, these into small squares, as if mince with hake. We put it in a bowl with chopped parsley, a clove of garlic, breadcrumbs dipped in milk and egg and mix until it reaches a dough consistency. We form balls from the dough, flour it and fry in a pan with olive oil until lightly pink. Empty the balls onto absorbent paper to remove excess oil. We prepare the sauce by chopping an onion very small and boiling it in olive oil until soft. Add two cloves of minced garlic and some parsley and mix with the onion for two minutes. Then we add the sherry wine and let it evaporate. Add 500 ml of fish broth and reduce the heat, simmer for 10 minutes. Taking into account that the first level of the broth should not exceed half its height, we put the meatballs in the broth and boil gently for five minutes. After sprinkling some more chopped parsley on it, we make it ready to serve.

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Cod Meatballs with Raisins and Pine Nuts

Contents: 500 g salted cod, 1 bay leaf, 200 g stale bread from the previous day, 200 ml milk, 2 cloves of garlic, parsley, a pinch of lemon juice, 2 tablespoons breadcrumbs, 70 g raisins, 40 g pine nuts, 2 tablespoons of wheat flour, 1 onion, 1 tomato, 1/2 glass of white wine, 15 hazelnuts, a few pinches of saffron, extra virgin olive oil, salt and pepper.

detailing: We take the sliced ​​​​bread in a deep plate, wash it with milk and let it soak well. Boil the cod in a pan of boiling water with bay leaves for about three minutes. Strain the cooking water, saving it. When it’s hot, break it up and put it in a bowl. Add the lightly drained soaked bread to the bowl, lightly beaten egg, a clove of garlic and minced parsley, a good lemon juice and half of both the raisins and pine nuts, mix well and add the breadcrumbs until thickened. doughy but still juicy. The amount of breadcrumbs is indicative. We make balls in the size we like the most, pass them in flour and fry them in a pan with a little olive oil until golden brown. We reserve them on a plate. Oil is put in a pan and chopped onion is fried, when it is fried, grated or chopped tomatoes are added and fried for about ten minutes. Meanwhile, chop the other clove of garlic together with the hazelnut and saffron threads. Once the tomatoes and onions are well browned, add the meatballs, dilute the ground beef in white wine and pour it all into the pan, add some cod juice and the remaining raisins and pine nuts. If we find the sauce too thick, add a little more water and cook for half an hour. Taste and adjust for salt and pepper.

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Salmon Meatballs with Asparagus Sauce

Contents: 1 bunch of asparagus, 3 shallots, 500 grams of fresh salmon, small onions, chives, 1 egg, breadcrumbs, Perrins sauce, white wine, oil, flour, salt and pepper.

detailing: We take a bunch of asparagus and, using the most tender stems, cut off the bottom. Chop the asparagus, leaving the buds a little longer. Chop the shallots and boil them in a pan with a little oil. Then add the chopped asparagus and boil for five minutes, add some white wine and let the alcohol evaporate. We add salt and 250 gr. water and cook for 30 minutes. Separate all the tips and grind the rest of the preparation. Drain, add a little more water if needed and pour into the pan along with the asparagus tips. We taste and fix the salt point. Finely chop the salmon meat. You can use a meat grinder, but I prefer to do it with a knife. Chop the onion and chives and mix with the diced salmon. Add a whole egg, a dash of Perrins sauce, salt and pepper and mix. In order to ensure that the dough sticks to form balls easily, we sprinkle breadcrumbs and mix until the dough is firm. We form the meatballs by flouring them and frying them in oil over medium heat. After frying, put on the sauce and warm before serving.

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Photos | Directly to the Palate