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Baroa potato and fish dumplings

Photo of the Baroa potato and fish dumplings – recipe of Baroa potato and fish dumplings on DeliRec
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Baroa potato and fish dumplings

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Tempo de preparo

1 hour(s)


20 servings


  • Baroa potato | 500 g
  • Fish fillet | 500 g
  • Wheat flour | 1 cup
  • Chopped coriander |  to taste
  • chopped parsley | 3 tablespoon
  • Chopped Girl's Finger Pepper | 1 teaspoon
  • Chopped Onion | 1 unit(s)
  • Garlic | 3 unit(s)
  • Lemon zest | 2 unit(s)
  • Lemon juice | 2 tablespoon
  • Salt and pepper |  to taste
  • beaten eggs | 3 unit(s)
  • Egg Yolk | 3 unit(s)
  • Oil for frying | 2 cup
  • Olive oil | 3 tablespoon


  1. Place the potatoes in a pan with water and salt to cook, until they are soft. Drain and mash well. Reserve. Heat a skillet with the oil over medium heat. Sauté the onion, garlic and chili pepper for 3 minutes. Add the fish, season with salt and add the lemon juice. Cook until all liquid has evaporated. Turn off the fire. Stir in the chopped cilantro and mash the fish lightly. put the lemon reams. Mix and let cool. Transfer to a larger container and add the mashed potatoes, the yolks, the chopped parsley, the wheat flour. Mix until it forms a firm dough. Make balls by molding with your hands. Then pass through the wheat flour, then through the eggs and finally through the breadcrumbs. Place a small pan with the oil to heat. Fry over medium heat, placing a maximum of 5 balls at a time. Serve with a homemade lemon mayonnaise and pickled onion (I already gave the recipe here) Good appetite 😋😋

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