Ingredients 750 g potatoes, peeled (1 1 / 2 lb)
1 / 2 cup chopped onions (125 ml) 3 tbsp
unsalted butter (45 ml)
750 g cod fillets ((1 1 / 2 lb))
4 cups of broth (1 L) 2 egg yolks
Salt and pepper to taste Flour in
sufficient
4 eggs, beaten Breadcrumbs
and oil in sufficient quantity
Preparation:
Cook the potatoes in salted water. Drain and set aside.
Drop onions in butter and reserve.
Place cod fillets in broth and cook for about 5 to 7 minutes. Drain.
Shred the fish and set aside.
Put mashed potatoes. Add onions and egg yolks. Stir in fish. Add salt and pepper. Let cool and form meatballs. Skip
turn the croquettes in flour, beaten eggs and breadcrumbs. Fry in hot oil. Serve these hot cakes. Serve with green salad.
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