Ingredients (for 4 people)

100 g of wheat flour
100 g of chickpea flour
100 g of desalted cod
1 glass of beer
1 onion
½ l of water
2 garlic cloves
Andalusian sugar cane molasses to suit your taste
Parsley to taste
Sunflower oil for frying to suit your taste  
1 pinch of Saffron
1 teaspoon baking powder

Method

In a bowl, mix the sifted flours with the beer and gradually add the water until you get a light paste. Mash the garlic and chop the parsley and the onion (very fine slices), crumble the cod. Add everything to the paste with the yeast. Heat the oil and make small patties of the cod paste about 1cm thick. Fry the patties, place on a plate and accompany to taste with Andalusian sugar cane molasses drizzled on top.