1 package of cream cracker crumbs, crushed
100 g of butter
Filling
500 g of salted cod flakes, flaked
250 g of cooked and mashed potato
3 tomatoes, peeled and seeded, diced
1/2 cup of green olive, pitted
1/4 cup of olive oil
2 eggs
1 tablespoon of cornstarch dissolved in milk
1/2 cup of grated cheese
1 teaspoon of active dry yeast
To taste: salt and pepper
3 egg whites, beaten until fluffy
1/2 cup of chopped hazelnuts
1 package of cream cracker crumbs, crushed
100 g of butter
Filling
500 g of salted cod flakes, flaked
250 g of cooked and mashed potato
3 tomatoes, peeled and seeded, diced
1/2 cup of green olive, pitted
1/4 cup of olive oil
2 eggs
1 tablespoon of cornstarch dissolved in milk
1/2 cup of grated cheese
1 teaspoon of active dry yeast
To taste: salt and pepper
3 egg whites, beaten until fluffy
1/2 cup of chopped hazelnuts
Mix the crumbs and butter to form a crumbly mixture
Use the mixture to line the bottom and sides of a 22 cm diameter mold
In a bowl, mix together the cod, potato, tomato, olive, oil, eggs, cornstarch dissolved in milk, cheese, yeast, salt, and pepper
Fold in the beaten egg whites and place on top of the mixture
Distribute the chopped hazelnuts evenly over the top and bake in a preheated oven at 200°C for 50 minutes or until golden brown
Serve warm or cold.
