500g of cod
400g of potatoes
1 medium onion finely chopped
1 minced garlic clove
Thyme to taste (a lot)
1 tablespoon port wine vinegar
1-2 eggs
A pinch of nutmeg
Oil for frying or olive oil
500g of cod
400g of potatoes
1 medium onion finely chopped
1 minced garlic clove
Thyme to taste (a lot)
1 tablespoon port wine vinegar
1-2 eggs
A pinch of nutmeg
Oil for frying or olive oil
Soak the cod in water, changing it three times over two days
Cook the fish and potatoes together with their skins
Drain and rinse
Break up the cod thoroughly
Peel and mash the potatoes
Combine the cod and potatoes and mix well
Add the onion, garlic, thyme, and port wine vinegar; mix well
Beat the egg whites until fluffy and add to the mixture; shape into small balls
If possible, shape the balls with two soup spoons
Otherwise, use your hands to shape them like croquettes
Fry the cod fritters in hot oil
Place them three at a time to prevent the fat from cooling down.
