Dumplings cod and sweet potato stuffed with cheese, buttery, salad of arugula and walnut

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  • Cod: 300 g
  • Sweet potato: 150 g
  • Potato white: 150 g
  • Mint Sources: to taste.
  • Onion: 100 g
  • Garlic: 5 g
  • Salsa Sources: to taste.
  • Cheese buttery Sources: 100 g
  • Arugula Sources: 100 g
  • Walnut Delights of the Sun: 50 g
  • Olive oil Mill Biological: to taste.
  • Lemon: taste.
  • Flower of salt: taste.


Bake the potatoes new white and sweet potatoes algarve with skin, peel and pass on passe vite separately.

Bake at low temperature in the oven to 120 ° c the codfish with olive oil, garlic, and bay leaf, after you made, chipping and remove the bones and skin.

Cook onion and chopped garlic, add the strips of cod.

Join the sofrito to purees and mix with chopped parsley.

Make small balls with the instrument of cod and garnish with cheese buttery sheep's milk. Use the technique of the film (as seen in the video) to make the balls stuffed.

Fry in oil 180.

Serve with a salad of arugula and walnut, seasoned with olive oil salt flower and lima.

With the support of the Intermarché.

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