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Add a photoServings: 12
Ingredients
- 1 1/4 lb salt cod
- 5 c. riced or possibly finely mashed mealy potato, cooked without salt
- 1/2 c. finely minced onion
- 1/3 c. finely minced fresh parsley
- 4 tsp lemon, juice
- 1/4 tsp nutmeg
- 1/4 tsp freshly grnd pepper
- 3 x egg, beaten oil, for deep-frying
Directions
- Rinse cod and soak for 12 hrs or possibly overnight in several changes of cool water. Drain, rinse under cool running water and place in large saucepan. Cover with cool water and bring to boil. Reduce heat; simmer till fish flakes easily when prodded with knife, about 15 min. Drain, cold and remove skin and all bones. Shred very finely in food processor, or possibly shred by hand and then chop very finely. The cod must not be chunky.
- In large bowl, combine cod, potatoes, onion, parsley, lemon juice, nutmeg and pepper. Taste and adjust seasoning; stir in Large eggs to create hard, but malleable mix.
- Using dessertspoon, scoop up a heaping spoonful of cod mix. With a second dessertspoon cupped over the first, press and form mix into rounded oval, letting excess fall back into bowl. Place oval on large tray; form ovals with rest of mix.
- In deep-fryer, heat 3 inches (8 cm) of oil to 375 F (190 C) and fry ovals, about 8 at a time, for 2 min or possibly till golden brown and crisp. Drain on paper towels. If unable to serve immediately, keep in hot oven with door slightly open. Serve with lemon wedges and olives.
- Yield: about 60 ovals
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 12 servings | |
| Calories 200 | |
| Calories from Fat 23 | 12% |
| Total Fat 2.51g | 3% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 3437mg | 143% |
| Potassium 742mg | 21% |
| Total Carbs 10.46g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.21g | 1% |
| Protein 31.92g | 51% |
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