(To make with leftover cooked or baked fish)
2 cups of leftover cooked or baked fish, cut into pieces, well drained
2 cups of mashed potatoes
1 tablespoon of grated onion
2 tablespoons of chopped parsley
1 1/2 teaspoons of chopped fresh cilantro
3 eggs
salt and black pepper to taste
juice of 1/2 lemon
pancake flour
lemon zest
tomato sauce
(To make with leftover cooked or baked fish)
2 cups of leftover cooked or baked fish, cut into pieces, well drained
2 cups of mashed potatoes
1 tablespoon of grated onion
2 tablespoons of chopped parsley
1 1/2 teaspoons of chopped fresh cilantro
3 eggs
salt and black pepper to taste
juice of 1/2 lemon
pancake flour
lemon zest
tomato sauce
Mix well in a bowl (preferably with your hands) the fish, potatoes, onion, parsley, cilantro, 2 lightly beaten eggs, salt and black pepper to taste, and lemon juice
Shape into patties
Beat the remaining egg with 1 tablespoon of water
Coat the fish patties with the egg mixture and then with pancake flour
Place on a baking sheet for 15 to 20 minutes to dry
Heat oil in a pan and fry the fritters until golden brown
Drain on paper towels
Arrange on a warm plate and garnish with lemon zest
Serve with tomato sauce, accompanied by 36 fritters.
