Finely chop the previously soaked salt cod and place it in a bowl. Add the soaked bread soft part, the grated Pecorino Toscano, the parsley, the potatoes (boiled and mashed), the eggs, and the chives.
Blend the mixture and make it homogeneous, season with salt and pepper to taste, and proceed to make balls of about 30 g each. Pass them in breadcrumbs and fry. Spear them with a stick for skewers to create the lollipops, and serve

600 g of salt cod
200 g Pecorino Toscano DOP
200 g of bread soft part
3 g of parsley
3 g of chives
300 g of boiled potatoes
3 eggs
Peanut oil (for frying)
Salt and Pepper to taste