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Salt Cod Croquetas

• 1 Lb. salt cod, soaked and salt purged

• 2 yukon gold potatoes, peeled, cooked, and riced

• Pinch of nutmeg

• Salt and Pepper

• 1 T. parsley, chopped

• 1 egg

• Panko

• Oil for Frying

1. Prepare the salt cold by soaking in water in the refrigerator overnight, changing the water often. Remove any bones.

2. In a large bowl, flake the salt cod and mix with the potatoes, nutmeg, parsley and egg. Season with salt and pepper. Mix well, but do not over work the flaked fish into minced pieces.

3. Heat oil in a large pan to 350 degrees. Using a round scoop, scoop the mixture into balls, gently roll them in panko, and fry in batches until crispy and golden brown. About 30 seconds per side. Remove from the oil, place on a napkin lined plate, season with salt and serve immediately while hot.