Codfish Balls (bolinhos de bacalhau)

• 2 lb. Boneless codfish

• 10 potatoes, diced

• 1 onion, finely chopped

• 2 tbsp. Fresh parsley, chopped

• 4 eggs

• Portuguese olive oil

 

• Use codfish that has been soaked in TEN waters, during 3 days, in the refrigerator.

• Place the codfish and potatoes in a pan, cover with water  and cook until the potatoes are tender.

• Drain and mash the potatoes and the codfish TOGETHER.

• Allow to cool.

• Add the onion, parsley and slightly beaten eggs. Blend well.

• Place about 3 inches of olive oil in a large fry pan and heat.

• Drop the codfish mixture in by  the tablespoon.

• Fry until golden brown.

• Makes about 50 codfish balls.

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