2 bunches of lettuce
1 handful of escarole
1 handful of arugula
250g of raw spinach leaves
1 tablespoon of finely chopped shallot
Salt, oil, and lemon juice to taste
For the fish cakes
2 cups of biscuit flour
2 cups of cornmeal
1 cup of wheat flour
1/4 cup of chopped onion
3 tablespoons of ground coriander
2 tablespoons of finely chopped parsley
2 teaspoons of salt
6 green olives, pitted
2 eggs
750g of cooked cassava
1/2 kg of cleaned and fried fish (roballo or codfish)
2 bunches of lettuce
1 handful of escarole
1 handful of arugula
250g of raw spinach leaves
1 tablespoon of finely chopped shallot
Salt, oil, and lemon juice to taste
For the fish cakes
2 cups of biscuit flour
2 cups of cornmeal
1 cup of wheat flour
1/4 cup of chopped onion
3 tablespoons of ground coriander
2 tablespoons of finely chopped parsley
2 teaspoons of salt
6 green olives, pitted
2 eggs
750g of cooked cassava
1/2 kg of cleaned and fried fish (roballo or codfish)
Combine the lettuce leaves with salt, oil, and lemon juice to taste
For the fish cakes
Flake the fish and reserve
Process the cassava and wheat flour until a coarse mixture is obtained
Add the onion, coriander, fish, olives, parsley, and salt
Mix well
Remove about 1/2 cup of the mixture each time and shape into small cakes with your hands
Beat the eggs lightly
Dip the cakes in the beaten eggs and then coat in biscuit flour
Fry in hot oil until golden brown
Drain on paper towels
Arrange the lettuce leaves in the center of a large bowl, and place the fish cakes around it.
