| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Caribbean | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Bacalao, salted cod |
| preferably boned | ||
| 2 | c | Potatoes, peeled and diced |
| 1 | Butter | |
| 1 | Egg, beaten | |
| Freshly ground pepper to | ||
| taste | ||
| Vegetable oil for deep | ||
| frying |
INSTRUCTIONS
soak the codfish in water to cover for at least two hours. discard water, then flake fish with a fork and combine with diced potatoes in a saucepan with fresh water. cook until the potatoes are tender, 8-10 min; then drain. mash into a paste, and mix in remaining ingredients. shape into small balls, about 2 tsp per ball. heat oil in a skillet. gently add balls to oil and fry til golden brown. drain on paper towels and serve warm. yield: 18-20 appetizers Posted to MM-Recipes Digest by Colleen <dharmaa@yahoo.com> on Nov 29, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1586
Calories From Fat: 859
Total Fat: 97.7g
Cholesterol: 430mg
Sodium: 138.1mg
Potassium: 3926.2mg
Carbohydrates: 159.4g
Fiber: 20.2g
Sugar: 7.3g
Protein: 25.7g