Stuffed Cod Balls

Ingredients

Cod 400 g

Potatoes 250 g

Onion 1

Parsley 1 bunch

Eggs 4

Pepper to taste

Nutmeg

Vegetable oil

Boil the potatoes (do not add salt!) and cod separately. Remove the skin and bones from the cod, and puree the flesh in a meat grinder or blender. Mash the potatoes with a potato masher until all lumps are gone.

Finely chop the onion and even finer the parsley, and mix with the potatoes and fish. Gradually whisk in the eggs. Season with pepper, add nutmeg, and taste for salt. If the salt level is too low (which is highly unlikely), add salt to taste.

 Using two tablespoons dipped in water, form balls from this mixture (if you're not skilled enough, you can roll the balls with damp hands). Heat the oil for deep-frying, drop the balls in, and fry until golden brown.

Place the cooked balls on a paper towel to drain off excess oil. This dish can be eaten hot or cold.

Enjoy!