- fish fillet - 14 oz (400 g)
- bread - 3.5 oz (100 g) white
- milk - 2/5 cup (100 ml)
- bacon - 2 oz (50 g)
- red onions - 1 head
- eggs - 1
- black pepper
- potatoes - 17.5 oz (500 g)
Grind the white fish fillet and bacon coarsely. Combine this mince with the finely chopped onions, parsley, the bread that's been previously soaked in the milk and well drained, the egg and the other spices.
Leave for 2 hours in the refrigerator. From this, make meatballs, roll them in flour and fry in oil.
Peel and wash the potatoes, put them to boil. Cut them into cubes, sprinkle with hot butter and finely chopped parsley.
Serve the meatballs with a serving of potatoes.