Pastels, hake

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  • Hake: 200 g
  • Potato: 150 to 200 g
  • Onion: 1
  • Chopped parsley: taste.
  • Port wine to taste.
  • Salt and pepper: taste.
  • Nutmeg: taste.
  • Eggs: 2
  • Olive oil: q.b. for frying


Bake the potatoes and cut the potatoes.

Clean the fish, already cooked, skin and bones and undo it with the help of a fork.

Mix the mashed potatoes, fish, chopped onions, and chopped parsley. Finely join the Port wine.

Grind salt, pepper, and add a little nutmeg to taste. Join then the gems and by the end of the beaten egg whites into the castle.

Mold from the inside with the help of two spoons.

Then fry in olive oil abundant and very hot.

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