How to make
Debone the hake and carefully separate the skin from the meat. Finely chop the meat, or grind it with a meat grinder, as well as the bacon. Add the bread crumbs and spices.
Add finely chopped onion, the two pressed cloves of garlic, one whole egg and the yolk and knead the minced meat. Leave it for about 30 minutes in the fridge to absorb the flavors.
In a plate, beat the slightly separated egg white with a pinch of salt with a fork. Shape the minced meat into fish meatballs, then dip each one lightly in the beaten egg white.
Heat some oil in the pan and add 5 meatballs in it. Turn them twice on both sides, until they are fully cooked.
Discard this fat, because it foams. Heat new oil and fry the other five meatballs.
A fresh green salad suits them very well.
The hake meatballs are ready.
