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Ingredients

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400g Reymar Shredded Cod

3 new potatoes

1 fresh onion

1 bunch of parsley

2 Medium Eggs

Nutmeg to taste

Salt to taste

Black pepper to taste

1 bay leaf

2 cloves of garlic

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Cook the potatoes for about 15/20 minutes, along with half an onion and salt.

In another pan, cook the shredded cod with the bay leaf and a clove of garlic for about 5 minutes.

Chop a lot of parsley and onion on a board.

Once the cod is cooked, place it in a cloth and remove the excess water while massaging it to break it up.

Use a fork to mash the boiled potatoes.

In a saucepan add the crumbled cod, mashed potato, parsley and onion. Season to taste and add 2 eggs.

Then mix well until you get a uniform, compact paste.

Once you have this paste, use two spoons to shape the codfish cakes.

At the end, fry them in a deep-fat fryer with very hot oil for 4 minutes.