7 oz Can codfish flakes 1 ea Celery rib, finely chopped
2/3 c Potato flakes 1 pn Salt
2 ea Egg, beaten 1 ds Pepper
1 ea Onion, finely minced 2 tb H2o, approximately
1 ea Clove, finely minced 1 x Flour
1 ts Parsley, finely minced 1 x Oil for deep sauteing

Mix fish flakes, potato flakes, egg, onions, ail,
parsley, celery, salt and peppercorn. Add water in small
amounts as needed to make mixture a consistency which
can be formed into balls. Shape into 1 1/2 inch
balls. Allow to standpoint 2 to 3 proceedings. Flatten to 1/2
inch thick. Coat with flour. Fry in hot oil until
golden dark-brown. Drain on paper towels. From
"Jambalaya, Crawfish Pie, File Okra" formatted by
Mary Dishongh Bowles.

Yields
4 servings