Fish cake or fish patty

Ingredients for 4 servings:

• 600 g potato(s), waxy
• salt water
• 1 large cucumber(s)
• 4 tbsp white wine vinegar
• 125 ml vegetable stock
• 1 tbsp sour cream
• 2 tsp horseradish
• 1 tbsp dill, chopped
• salt and pepper
• 500 g fish fillet(s) (pollock fillet)
• e.g. breadcrumbs
• 1 egg(s)
• 1 tbsp parsley, chopped
• 1 tsp mustard
• Vegetable oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

with potato and cucumber salad

Wash the potatoes and cook them with the skin on in salted water for about 20 minutes. Wash the cucumber and slice or grate it. Whisk the vinegar with the broth, sour cream, and 1 teaspoon of horseradish. Mix in the dill and season generously with salt and pepper. Drain the potatoes, peel them, and slice them. Mix with the cucumber slices and the dressing. Rinse the pollock, pat them dry, and blend or finely chop them. Place the pollock mixture in the freezer for about 10 minutes. This makes it easier to form the meatballs. Knead the mixture with the breadcrumbs, egg, parsley, mustard, and the remaining horseradish. Season with 1/2 teaspoon of salt and pepper. Form the mixture into 12 small meatballs. Heat a little vegetable oil in a pan and fry 4 fish cakes for about 5 minutes on each side. Fry the remaining fish cakes in the oil, one after the other. Season the potato and cucumber salad with salt and pepper and serve with the fish cakes.