Lemon‑Grass Fish Patties

Ingredients

• 350 g stockfish (dried cod)
• 250 g starchy potatoes
• 1 onion
• 40 ml port wine
• Salt
• pepper (ground fresh)
• nutmeg
• 2 Eggs
• breadcrumbs
• 8 stalks lemon grass
• oil (for frying)
• 3 Garlic cloves
• 1 egg yolk
• 250 ml olive oil
• 1 tbsp Lemon Juice
• 2 tsp warm water

Instructions

1. 1.

   Soak stockfish in cold water for at least 12 hours, changing the water several times.

2. 2.

   Cook the fish in boiling water for about 15 minutes. Remove, let cool slightly, remove skin and bones, then feed through a meat grinder.

3. 3.

   Peel, wash, and cook potatoes for about 25 minutes. Drain, steam off excess moisture, and press with a potato masher. Peel and finely chop the onion.

4. 4.

   Add the mashed potatoes to the ground stockfish and onions in a bowl; mix thoroughly. Stir in port wine and season with salt, pepper, and freshly grated nutmeg.

5. 5.

   Fold in the eggs one at a time until a smooth batter forms. If the mixture is too thin, add some breadcrumbs.

6. 6.

   Shape about 20 balls from the fish mixture, thread two onto each lemon‑grass stalk, press lightly to flatten, then fry in hot oil until golden brown. Drain on paper towels and serve warm.