|Recipes||2 lbs||ground garfish|
|History||1 c.||green onions, chopped|
|Profile||1 lb.||boiled and peeled potatoes|
|Flags||2||medium white onion, chopped|
|Symbols||1/4 c.||Creole Seasoning|
|Festivals||1/4 c.||all- purpose flour|
Boil your potatoe first. Once your potatoes are boiled and your have ground the garfish, mix the first 6 ingredients together in a bowl. Roll the mixture into balls the size of golf balls or maybe even a little bigger if you like. Put the balls in the corn flour and roll them around to fully coat the balls In a deep fryer, preheated to 375°. Put the balls in the fryer and fry until golden in color or until they float. Serve as appetizers or as a side with the main meal.