4 Serves
1521 Mins
Soak the salt cod in cold water for at least 24 hours, changing the water several times, then boil until tender and flake the fish using a fork.
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Vitamin E
0 mg / 15 mgVitamin K
249 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
39 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
102 mg / 1,250 mgPotassium
548 mg / 4,700 mgSodium
317 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
93 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Boil the potatoes until soft, drain, and use a potato masher to create a smooth mash.
In a large bowl, combine the flaked salt cod, mashed potatoes, eggs, and finely chopped parsley, seasoning with salt and pepper to taste.
Shape the mixture into small, oval-shaped fritters using two spoons.
Heat vegetable oil in a deep-frying pot and fry the fritters in batches until they are golden brown and crispy on all sides.
40
g46
g51
g
Lebanese
American