De-salt the Bacalhao/Bakkeljauw by placing it in cold water for 24 hours and changing the water occasionally. Do this 3 times (it’s best to prepare your fish a day in advance). After you've desalted the fish, squeeze out all the excess water and place it in a bowl.
Peel the potatoes and cut them into cubes. Place the cubes in water and cook until the potato feels soft enough to make a mash. With a fork mash your potatoes and let it cool off. If you have some leftover sweet potato mash you can use that.
Prepare the rest of the ingredients. Grate the garlic, cut the spring onions, parsley, shallot and Madame Jeanette pepper (wear some gloves if you've never worked with this pepper before, remove the seeds and cut it in small pieces!). You can also use your food processor.
When all the ingredients are prepped place them in a bowl. Add the mash, Bacalhau, lemon juice and Pimenton. Mix well and check for seasoning. Put a little bit of oil on your hands and roll medium sized balls/croquettes. Pop them in the fridge for 15 min so they can firm up.
After they've set, roll the croquettes into flour, egg and Panko breadcrumbs. For a thicker layer you can repeat this process.
Deep fry the croquettes until they are golden brown and place them on some kitchen towel paper paper before serving.You can serve these Sweet Potato & Bacalhau Croquettes with my spicy mayo, a sweet chili sauce or even ketchup. Sprinkle with some grated Parmesan cheese and enjoy!If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!
