Coddies sardines MT

1  can		anchovy
1  can		sardines
1-1/2  lb.		potatoes
2		eggs
2  tablespoons		1% milk
1  tablespoon		butter
1		small onion
1/4  cup		canola oil
2  tablespoons		parsley
1  teaspoon		salt
1/4  teaspoon		pepper

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Peel, dice and boil potatoes until cooked. Drain and mash with milk to desired consistency. Ideally use a ricer. Let them cool. In another bowl, smash sardines and anchovies together.

Saute onion and parsley (if using) in butter until wilted. Cool.

In a large bowl, mix together fish, eggs, potatoes, onions (and parsley, if using), pepper, to taste.

In a large, non stick skillet, heat 1-2 tbls oil to just below smoking point.

Make mixture into golf-ball sized balls and flatten slightly. Place in hot oil and cook until browned. Leave space for scooping and flipping, don't crowd the pan! Turn and brown other side. Medium heat will take 2-4 minutes per side. Flip more than once to get golden brown color. Very fragile and will fall apart if not careful. When brown, remove to a towel-covered platter. Each single layer use another paper towel. Taste and salt at the end if needed. (Too much oil will absorb into coddies and take longer to brown. A little is better.)

Serve between two crackers with a glob of mustard.