narrative – photography: Antonia Kati – journalist, food photographer & food stylist

Ingredients (4-6 people)

  • ½ kg fish fillet (ex. cod)
  • 4 medium potatoes
  • 1 small onion (grated and strained well)
  • 2 cloves of garlic (grated)
  • 1 egg white
  • fresh herbs finely chopped (dill, parsley, spearmint etc.)
  • salt
  • white pepper
  • some olive oil for the frying part

Bring the potatoes and the fish to a boil, separately, until soft. Place in a strainer and keep some of the water used to boil the fish. Place the fish and potatoes in the food processor or blender. Beat together adding some of the water used to boil the fish with some olive oil. Finally, add the rest of the ingredients (onion, garlic, egg white, fresh herbs, salt, white pepper) and mix until you have a firm mixture. Transfer the mixture in a bowl with a lid and refrigerate for at least 2 hours. Then heat a good portion of olive oil in a deep skillet, knead small balls out of the mixture and fry until golden brown on all sides.

Note: If the mixture is too firm when you knead it, add some of the water used to boil the fish. If the mixture is too runny, add some flour or breadcrumbs.

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