Preparation
In a pan with water, 1 bay leaf, cook the cod fillets. Reserve the cooking water.
Prepare the pasta: in a pan with water, add the lemon peels, butter and a pinch of salt, bring to the boil and bring to a boil. Add the flour in the form of a “rain”, always mixing very well until you obtain a homogeneous ball. Place the dough on the table and knead. Divide the dough into 3 parts and let it cool. Remove and let cool.
For the filling: in a frying pan with olive oil, sauté the onion and chopped garlic, stirring occasionally, until they turn golden. Add the unbleached flour and mix everything. Add half the milk and half the cod cooking water. Involve everything. Add the shredded cod and mix everything. Add the rest of the milk, mix everything until the sauce thickens. Season with salt and pepper and let cook until it takes on color. Add the tomato pulp and cornstarch, mix well and cook until it thickens. Season with salt and black pepper. Mix everything for about 2 minutes. Remove from the heat, add some chopped parsley, beaten eggs, mix and let cool.
On a table sprinkled with flour, roll out the dough, place a little of the filling on top, fold the dough and cut into patties. Repeat the operation until you run out of ingredients, then coat in beaten egg and breadcrumbs.
Place the patties in hot oil until they are golden brown. Place them draining on paper towel. Serve when cool and enjoy!
