| 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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