Togolese-style Cod Fish Balls

Ingredients

While the Spanish Albóndigas de bacalao typically uses breadcrumbs as a binding agent, the Togolese-style Cod Fish Balls are made without breadcrumbs. Instead, we rely on the natural starchiness of the cod fish to hold the mixture together. Additionally, we incorporate Togolese spices and flavors to give the dish a distinct taste that reflects the local cuisine. We alse have the original recipe for Albóndigas de bacalao, so you can check it out.

• 500g (1.1 lb) fresh cod fish fillets, deboned and finely chopped 500g (1.1 lb) fresh cod fish fillets, deboned and finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground chili powder 1 teaspoon ground chili powder
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the chopped cod fish, onion, garlic, ginger, coriander, paprika, chili powder, parsley, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small balls, about the size of a golf ball, and set aside.
3. 3.
   Heat vegetable oil in a deep frying pan over medium heat.
4. 4.
   Carefully place the cod fish balls into the hot oil and fry until golden brown on all sides, turning occasionally to ensure even cooking.
5. 5.
   Once cooked, remove the fish balls from the oil and place them on a paper towel-lined plate to drain excess oil.
6. 6.
   Serve the Togolese-style Cod Fish Balls hot with a side of spicy tomato sauce and steamed rice.

Treat your ingredients with care...

• Cod fish — Ensure the fish fillets are fresh and deboned before finely chopping them for the recipe. This will result in a smoother texture for the fish balls.

Tips & Tricks

• For an extra kick of flavor, add a pinch of cayenne pepper to the fish mixture.
• To make the fish balls even more tender, refrigerate the mixture for 30 minutes before shaping them into balls.
• Serve the fish balls with a squeeze of fresh lemon juice for a tangy twist.

Serving advice

Serve the Togolese-style Cod Fish Balls as an appetizer with a side of spicy tomato sauce or as a main course accompanied by steamed rice and a fresh green salad.

Presentation advice

Arrange the golden brown fish balls on a platter, garnished with fresh parsley leaves. Serve the spicy tomato sauce in a small bowl on the side for dipping.