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Ingrid's fish cakes

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Ingredients for 2 servings:

  • 250 g fish fillet(s) (pollock fillet)
  • 250 g smoked mackerel
  • 5 anchovies or equivalent amount of anchovy paste
  • 30 g butter
  • 1 onion(s), roughly diced
  • 1 egg(s), raw
  • 1 egg(s), hard-boiled
  • ½ bread roll, soaked and squeezed
  • 1 tsp balsamic vinegar, white
  • 1 jar cherry brandy
  • Oil or clarified butter for frying the meatballs

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

quick recipe

Add all ingredients one at a time to a food processor and chop until finely chopped. Season to taste, form small meatballs from the batter, and fry in plenty of fat until golden brown on both sides. Serve with dill sauce over potatoes or without sauce with potato salad. In a pinch, these fish cakes taste fantastic fresh from the pan, even on their own, for example, as a small appetizer for a Christmas dinner.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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