Codfish balls on a bed of creamed Philadelphia with Pineapple and Sweet Pepper Chutney
Gianluca Galliera
Menù Ingredients
50 g Parmesan cheese, grated
10 g lemon zest, grated
20 g fresh parsley, chopped
3 g salt
1 egg, whole
50 g Philadelphia
Peanut oil for frying
Mixed sprouts
To make the balls, knead all the ingredients together and let the mixture rest for 10 minutes. Shape the balls and toss them in breadcrumbs (use gluten-free bread for a gluten-free recipe). Fry them in plenty of peanut oil.
Dry off the oil and set aside. Place a dollop of Philadelphia cheese on a plate, arrange the Pineapple and Sweet Pepper Chutney on top, then add the salted codfish balls. Garnish with some mixed sprouts.
