- Remove the salt from the clipfish and cut it into pieces
- Season with freshly ground pepper
- Shred the clipfish using a cotton cloth or your hands
- Boil and mash the potatoes and mix with the cod, using your hands.
- Add parsley, pepper, two whisked egg whites and mix.
- Grease your hands with vegetable oil and roll small balls.
- Heat up a deep pan with plenty of vegetable oil, and fry the bolhinos until golden.