400g of cod
1/2 kg of potato
2 large eggs, lightly beaten
1 cup of finely chopped green onion
4 tablespoons of unsalted butter or margarine at room temperature
1/2 cup of grated cheddar cheese
1/3 cup of black olives, pitted and finely chopped
1/2 cup of breadcrumbs for dusting
oil for frying
400g of cod
1/2 kg of potato
2 large eggs, lightly beaten
1 cup of finely chopped green onion
4 tablespoons of unsalted butter or margarine at room temperature
1/2 cup of grated cheddar cheese
1/3 cup of black olives, pitted and finely chopped
1/2 cup of breadcrumbs for dusting
oil for frying
Drench the cod in cold water in a glass bowl for 24 hours, changing the water several times
Drain the cod
Cook it for about 25 minutes or until cooked through
Drain the cod again and remove any skin or bones
Process the cod in a food processor or blender to shred it
Transfer the shredded cod to a bowl
Add the cooked potatoes, peeled and mashed
Add the eggs, green onion, butter or margarine, and mix well
Add the grated cheese and chopped olives and mix well
Moisten the mixture and shape into 18 cutlets of 1cm thickness and 7cm diameter
Dust with breadcrumbs
Place in a baking dish and refrigerate for 30 minutes or freeze first and do not thaw before frying
Fry until golden brown, then drain on paper towels
Garnish with lemon slices
Yield: 18 units.
