½ lb. Cristobal Salted Cod fillets, prepared
2 slices of bacon or ham, cooked
4 large potatoes
2 Tbsp. feta cheese, crumbled
1 large tomato, finely diced
1 med red pepper, finely diced
2 garlic cloves, finely minced
3 blades of shallots, finely chopped
1 onion, chopped
1 Tsp. black pepper
½ Tsp. white pepper
1 Tbsp. sweet marjoram freshly chopped
½ Tsp. thyme freshly chopped
2 Tbsp. unsalted butter for frying
2 eggs, scrambled
1 cup seasoned bread crumbs
Oil for frying
Shred fish fine. Cut bacon into small pieces, mix with fish, shallot, marjoram and thyme. Melt butter in frying pan; add onions and garlic and sauté lightly to extract flavor then add fish mixture, tomato, red pepper and black pepper, cooking for approximately 5 minutes.
Peel potato and boil until tender. Mash potato with feta cheese and white pepper. Place approx. 2 table spoons of the mixture in palm of your hand making a well. Add a table spoon of fish mixture into the well and close. Roll into a ball shape. Dip into the scrambled egg then roll in seasoned bread crumbs and fry in hot oil until golden brown.
Makes 24 portions.