Potatoes with salt cod

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration VI. Poteter, s. 39 (falt i det fri)

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1
Make the mixture
Press the boiled potatoes through a ricer or sieve. Stir in the finely chopped fish, the beaten egg and the pepper.
2
Shape and bread
Shape into round balls and turn them in breadcrumbs, egg and breadcrumbs again.
3
Fry
Fry the balls golden brown in lard.
4
Arrange
Place the balls on a dish, stacked on top of each other so they end in a pointed top, and garnish with parsley. Serve with a brown, sharp sauce or browned butter.

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