Yam and Cod Croquettes with Lemon Mojo

Dough

1. Cut the peeled yam into pieces about 4 cm long. Put them in a pot, cover with cold water and add 1 teaspoon of salt. Boil over medium heat for 20 to 25 minutes, until a knife pierces it without resistance. Drain and let it sit in the colander for about 5 minutes to lose steam.
2. While the yam boils, put the cod in a saucepan and cover with cold water. Heat until the water barely trembles, without coming to a strong boil, and leave it like that for 5 to 8 minutes, until it separates into flakes. Drain, flake with your fingers and check well that no bones or skins remain.

   

3. Heat the 2 tablespoons of oil in a frying pan over medium-low heat. Sauté the onion for 6 to 7 minutes, until soft and translucent. Add the garlic and cook for 1 more minute, without browning. The sofrito should be juicy but with no loose liquid.
4. Mash the yam while still hot with a potato masher or a fork, until you have a puree without large lumps. Do not use a blender.
5. In a large bowl, combine the mashed yam, flaked cod, sofrito, 2 tablespoons of parsley and pepper. Mix well. Taste and adjust the salt now, before adding the yolk.

   

6. Let the dough cool for a few minutes, until it does not burn to the touch. Add the yolk and mix until well incorporated.
7. Spread the dough in a shallow dish and cover with plastic wrap in contact. Refrigerate for about 1 hour, until firm and moldable.

Lemon mojo

8. While the dough rests, put the 45 ml of oil and chopped garlic in a small saucepan over low heat. Heat for 1 or 2 minutes, until the garlic smells but does not burn or brown. Remove from heat and let cool for about 5 minutes. Add the lemon juice, tablespoon of parsley and pinch of salt, and stir.

Breading and frying

9. Divide the cold dough into 18 portions of about 50 g each. With slightly damp hands, form uniform cylinders 6 to 7 cm long.
10. Prepare three plates: one with the flour, another with the 2 beaten eggs and another with the breadcrumbs. Pass each croquette first through the flour and shake off the excess. Then pass it through the egg and, finally, through the breadcrumbs, pressing a little so it adheres. Leave them on a tray.

    

11. Heat the oil in a deep saucepan, with at least 5 cm of depth, to about 175 °C. Fry one test croquette first, for 3 to 4 minutes. If it opens, chill the dough more before continuing.
12. Fry the rest in batches of 4 or 5, without crowding them, for 3 to 4 minutes, turning them until evenly golden and hot in the center. Drain on a rack or absorbent paper.

    

13. Serve the croquettes hot, with the lemon mojo on the side in a bowl for dipping. This keeps the crust crispy.