Ingredients
• ½ km thickness (the thickness of a feeling)
• 2 potato
• teaspoon parsley
• tbsp butter
• Salt and pepper
• Lemon Juice
• 2 eggs
• 1 egg yolk
• Rusk
• flour
Cooking method
Boil the fish and potatoes, then Ahersiha until smooth. Mix the fish and potatoes, Ajnehm well with the chopped parsley and egg yolk, butter, lemon juice and salt and pepper until the dough holds together
Formality dough in the form of small balls. Guetehm flour, then eggs and breadcrumbs over them.
Heat the oil and Put the meatballs until golden brown.
Serve hot and Zineha parsley and lemon rings.
