Vegetable fish cakes

Ingredients for 4 servings:

• 1 kg fish fillet(s), fresh
• 100 ml milk
• 4 slices of toast
• ½ bunch of spring onions
• 1 clove(s) garlic
• ½ bell pepper(s)
• 160 g mushrooms
• 1 m.-sized egg(s)
• some salt and pepper
• 2 tsp dill, chopped
• 1 tsp cornstarch
• some flour, for breading
• some oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

for approx. 15 pieces

Heat the milk to lukewarm and soak the toast in it. Chop or finely chop the spring onions, garlic, bell pepper, and mushrooms. Wash the fish fillet and chop it in a food processor. Mix everything in a bowl, then add the egg and the previously squeezed toast. Mix the mixture with salt, pepper, and dill. Add the cornstarch and mix everything well again. Form the mixture into meatballs and coat them in flour. Heat oil in a pan and fry the meatballs, one at a time, until golden brown, turning occasionally.