Potato Stockfish Croquettes

Ingredients

• 500 g potatoes, mostly waxy and stockfish
• Salt, parsley (for garnish)
• 1 onion
• 3-4 cloves garlic
• 1 tbsp Olive Oil
• 1 tsp flour
• 100 ml milk
• 1 egg yolk
• 250 ml olive oil (for frying)

Instructions

1. 1.

   Soak stockfish for 24 hours. Wash potatoes and boil in salted water for 20‑25 minutes. Drain, let cool slightly, peel, and press through a potato masher.

2. 2.

   Peel onion and garlic and finely dice them. Heat olive oil. Sauté onion and garlic until translucent. Sprinkle flour over and cook briefly. Whisk in milk and bring to a boil once. Stir in egg yolk and add to the potatoes.