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Ingredients
- 1/2 lb Bacalao, (salted cod), preferably boned
- 2 c. Potatoes, peeled and diced
- 1 x Butter
- 1 x Egg, beaten Freshly grnd pepper to taste Vegetable oil for deep frying
Directions
- Soak the codfish in water to cover for at least two hrs. throw away water, then flake fish with a fork and combine with diced potatoes in a saucepan with fresh water. cook till the potatoes are tender, 8-10 minutes; then drain.
- mash into a paste, and fold in remaining ingredients. shape into small balls, about 2 tsp per ball. heat oil in a skillet. gently add in balls to oil and fry til golden. drain on paper towels and serve hot. yield: 18-20 appetizers
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 274g | |
| Calories 272 | |
| Calories from Fat 77 | 28% |
| Total Fat 8.63g | 11% |
| Saturated Fat 4.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 197mg | 66% |
| Sodium 104mg | 4% |
| Potassium 1007mg | 29% |
| Total Carbs 39.65g | 11% |
| Dietary Fiber 5.0g | 17% |
| Sugars 2.1g | 1% |
| Protein 10.12g | 16% |
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