Cod Nuggets with Beet Garlic Dip (skordalia)

INGREDIENTS

For the beet garlic dip:

• 2 large potatoes
• 2 large beets
• 3 garlic cloves, finely chopped
• 80 ml extra virgin olive oil
• 20 g walnuts, chopped
• Juice of half a lemon
• Salt and pepper, to taste

For the cod croquettes:

• 1 package of crunchy cod fillet nuggets (7 THALASSES)
• Olive oil or vegetable oil for frying

METHOD

1. Peel the potatoes, cut them into pieces, and boil until tender.
2. Peel and cut the beets in half, wrap them in parchment paper and aluminum foil, and bake at 200°C (390°F) for about 40 minutes until tender.
3. In a powerful blender, add the boiled potatoes, baked beets, garlic, olive oil, walnuts, and lemon juice. Season with salt and pepper. Blend well until smooth and creamy.
4. Taste and add more lemon juice if desired.
5. Heat the oil over high heat. Once hot, add the cod nuggets straight from the freezer. Fry for 5–6 minutes, stirring occasionally until golden. Remove and place on a plate lined with paper towels.
6. Serve the beet garlic dip alongside the crunshy cod nuggets and enjoy!

Recipe by food blogger Eugenia Trousa (@letstreatouselves.gr)