Artichoke, cilantro & codfish balls - Trois fois par jour
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Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 8 oz fresh cod, diced
- 13.5 oz (1 can, 398 ml) artichoke hearts, drained and roughly chopped
- 2 tablespoons cilantro, finely chopped
- Juice and zest of 1 lemon
- 2 egg yolks
- 3/4 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Pepper, to taste
- Vegetable oil, for frying
- Sweet chili sauce, store-bought
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