'1/2 pound of cod, roughly flaked'
'1/4 cup of finely chopped and re-chopped parsley'
'5 cloves of garlic, mashed'
'1 medium onion, finely chopped'
'4 ripe tomatoes (with seeds), chopped'
'1 cup of olive oil'
'1/4 cup of small onion, finely chopped'
'50 grams of pitted green olives, chopped'
'3 cups of all-purpose flour'
'3 eggs'
'1 1/2 cups of milk'
'1 teaspoon of salt'
'a pinch of black pepper'
'50 grams of grated cheddar cheese'
'1 teaspoon of active dry yeast'
'1/2 pound of cod, roughly flaked'
'1/4 cup of finely chopped and re-chopped parsley'
'5 cloves of garlic, mashed'
'1 medium onion, finely chopped'
'4 ripe tomatoes (with seeds), chopped'
'1 cup of olive oil'
'1/4 cup of small onion, finely chopped'
'50 grams of pitted green olives, chopped'
'3 cups of all-purpose flour'
'3 eggs'
'1 1/2 cups of milk'
'1 teaspoon of salt'
'a pinch of black pepper'
'50 grams of grated cheddar cheese'
'1 teaspoon of active dry yeast'
Fry the cod (like in the recipe for Cod with Corn-Flower Biscuits)
Sauté the garlic in oil, add the cod and then the onion and tomato
Stir
Halve cook the tomato until it's soft, remove from heat, add parsley and olives, season with salt and pepper
Partially mix together flour, eggs, milk, salt, cheese, and yeast to make a moist dough
Mix well, add the cod refogado and parsley mixture
Mix everything
Fry in small batches, making patties with a spoon.
