Cod Meatballs
6 servings
50 minutes
Cod meatballs are a delicate and aromatic dish of Estonian cuisine that combines simplicity and sophistication. Historically, Estonia, located on the shores of the Baltic Sea, is famous for its fish dishes, and this recipe is a wonderful example of the region's culinary heritage. The base of the meatballs is cod fillet, tender and airy, complemented by potatoes to create a soft texture. Thyme adds a subtle spicy aroma while onions and spices deepen the flavor. Fried to a golden crust, they pair perfectly with green salad and fresh or lightly salted cucumbers. This dish is not only nutritious but also light, suitable for both cozy family dinners and festive gatherings. Serving with lemon highlights the freshness of the fish, making the taste even more expressive.
1
Place the fish in a saucepan, cover with cold water, bring to a boil, and cook for five to seven minutes. Then drain the water, return the fish to the saucepan, and repeat the process.
- Cod fillet: 600 g
2
Then place the fish in a bowl and flake it with a fork.
3
Boil the potatoes in their skins, cool them down, and put them in the fridge for an hour. Peel the potatoes, chop them finely, and add them to the fish.
- Potato: 900 g
4
Add crushed thyme leaves, beaten egg, finely chopped onion, salt, and pepper.
- Thyme: 5 g
- Onion: 1 head
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
5
Knead the minced meat and shape small, even meatballs by hand.
6
Heat 50 ml of oil in a cast-iron skillet and fry half of the meatballs for 6–8 minutes, then place them on a plate. Add the remaining oil and fry the rest of the meatballs. Serve with a drizzle of lemon juice or lemon slices. Accompany with green salad or fresh or pickled cucumbers.
- Vegetable oil: 100 ml
- Vegetable oil: 100 ml