Polpette di Baccalà

Ingredients

• 2 pounds salt cod (must be soaked overnight)
• 2 large eggs
• ¼ cup currants, soaked in warm water for 10 minutes, drained, patted dry, and chopped
• 2 tablespoons finely chopped pine nuts
• 1/3 cup fresh Italian parsley, finely chopped
• 1 garlic clove, minced
• 1 small onion, minced
• Salt and freshly ground pepper
• 1¼ cups fresh bread crumbs
• Flour
• Sunflower or vegetable oil, for frying
• 1 lemon, cut into 4 wedges and seeded

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