Air-Fryed Cod and Vegetable Meatballs
This cod and vegetable meatball dish was prepared using the air fryer for a light, tasty, and easy-to-make fish main course.
Ingredients · Servings 6-8 people
- 800 g desalted cod
- 600 g boiled potatoes
- 300 g yellow cherry tomatoes, halved
- 3 courgettes, cut into half rings
- 2 red peppers, chopped
- 1 egg
- breadcrumbs
- parsley
- rice and corn triangles
- extra virgin olive oil
- sale
- baby
Method · 1 h 10 min
- For the cod and vegetable meatballs recipe, place the peppers and courgettes in a bowl and season with oil, salt, and pepper.
- Arrange them in the basket of the Philips Airfryer Premium XXL air fryer and arrange the cherry tomatoes on top. Cook at 180°C for 15-16 minutes.
- Remove the skin and bones from the cod, cut the flesh into chunks, and then shred it with your hands.
- Coarsely crumble the puffed rice and corn triangles.
- Mix the mashed potatoes with the cod pulp, salt, pepper, 1-2 tablespoons of chopped parsley, 1 egg and enough breadcrumbs to make the mixture dry.
- Form about 40 meatballs (2-3 cm in diameter) and coat them in the crumbled rice and corn triangles. Arrange them on a sheet of parchment paper in the fryer basket and brush them with a very thin drizzle of oil.
- Bake at 200°C for 12-13 minutes. Serve the cod meatballs with the vegetables, garnished with Greek yogurt seasoned with oil, salt, pepper, mustard, and a few thyme leaves, if desired.
Air-Fryed Cod Meatballs: The Recipe
For this recipe, we first cooked the peppers, zucchini, and tomatoes in an air fryer with a little oil, salt, and pepper. We then mixed the cod with mashed potatoes, salt, pepper, parsley, egg, and breadcrumbs, shaped them into meatballs, and coated them in crumbled rice and corn triangles. We also cooked the meatballs in the air fryer at 200°C for 12-13 minutes, then served them with the vegetables and a Greek yogurt sauce.