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- Soak the fish 24 hours in cold water, replacing water once.
- Cook the fish with the potatoes.
- Pour off water and let cool down.
- Puree the potatoes.
- Trim the fish, chop finely and add to potatoes.
- Chop and add onion, garlic, parsley, black pepper and eggs.
- Let rest in the fridge for one hour.
- Form patties and pan fry.