2 ts Active dry yeast 1 tb Pepper, hot; seeded, chopped
1/2 c Water; warm -fine
1/2 lb Codfish, salt, boneless 1 tb Chives; chopped fine
1 c Flour, all-purpose Salt; to taste
1 ts Sugar, granulated Pepper, black; to taste
1/4 c Onions; finely chopped Oil, vegetable
1 Garlic cloves; chopped fine
Sprinkle the yeast on warm water and stand for 10 minutes. Pour
boiling water over codfish, allow to cool. Rinse in cold water,
remove skin and bones, and shred fish very fine. Mix fish with flour,
sugar, onions, garlic, peppers, chives, salt and generous amount of
pepper. Add yeast and beat until smooth. Allow to rise for 1 1/2-2
hours in warm, draft-free place. Drop by tablespoon into hot oil
(370F) and fry until golden brown. Drain on paper towels and serve
hot. Per cake: 50 calories, 6.5 g. protein, 4.5 g. carbohydrates, 2.6
g. fat, 14 mg. cholesterol, 650 mg. sodium (assumes no additional
salt). Calories from fat 47%. MM, nutritional analysis and upload by
DonW1948@aol.com / CBCC
Yields
24 cakes