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Preparation
- Boil the Norwegian cod and shred.
- Boil the potatoes and mash them until smooth.
- Chop the onion and garlic and sauté in olive oil.
- Mix together the mashed potato, the shredded cod and the sautéed onions and garlic until a homogeneous dough is formed.
- Add the chopped parsley and egg yolks, mixing a little more.
- Whisk the egg whites until stiff and add them to the mixture.
- Using two soup spoons mould the Norwegian cod fishcakes and fry them in very hot vegetable or olive oil.
- Serve with salad.
