Cod & Chickpea Fritters (Old School)
These cod and chickpea fritters are an old‑school version inspired by a vintage Portuguese cookbook. The recipe makes use of leftover cooked cod and chickpeas, which are seasoned and left to rest so the flavours can develop.
Equipment
- Bowl
- Frying Pan/Wok
Ingredients
- 500 gr cooked cod (I used leftovers I had frozen)
- Half a jar of cooked chickpeas (another leftover to use up)
- Freshly ground black pepper, to taste
- A drizzle of olive oil
- Lemon juice, to taste
- 1 Egg
- 5 Tbsp Bread crumbs
- Olive oil for frying
Instructions
- Start by cooking the cod. Once ready, shred it carefully and remove any stubborn bones — there’s always one hiding somewhere! Mash the chickpeas with a fork. It doesn’t need to be a purée; small chunks are perfect.
- In a large bowl, combine the cod and chickpeas. Season with black pepper, lemon juice and a drizzle of olive oil.Let the mixture rest for one hour so the flavours can come together.
- After resting, add the beaten egg and breadcrumbs.This combination is what gives these fritters their authentic old‑school texture.
- Heat the olive oil well.Using a spoon, drop generous portions of the batter into the pan. Be mindful of the usual hot‑oil splashes! Flip the fritters once they start to brown and remove them when both sides are golden and irresistible. Repeat until all the batter is used.
- For the full experience, serve with soupy tomato rice (or bean rice, if you prefer). Add some greens or a fresh salad for the perfect balance.