Birgit's quick fish cakes

Ingredients for 5 servings:

• 250 g salmon fillet(s)
• 250 g redfish fillet(s)
• 4 spring onions
• 6 tbsp breadcrumbs
• 1 egg(s)
• 1 pinch of chili powder
• 1 tsp salt, just
• 1 tsp ground pepper (just under)
• 1 small bunch of fresh parsley
• 4 cm anchovy paste in a tube
• 2 tbsp margarine or other cooking fat
• 1 tbsp capers, pressed through a garlic press
• Breadcrumbs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

very quickly from the food processor

Wash fresh fish, pat dry, and place in the freezer for 30 minutes. Thaw frozen fish. Trim and wash the spring onions, finely dice the white part, and slice the green part into rings. Roughly dice the fish. Pick the washed parsley and place it in the food processor fitted with the chopper blade, and chop finely. Add the fish cubes to the bowl and chop finely into a paste. Then dip the chopper blade against the dough hook and add the breadcrumbs and spices, the pressed capers, the anchovy paste, the onion rings and diced parts, and the egg, and knead into a paste. Form 5 meatballs with wet hands. Heat the fat in a pan. Coat the meatballs in 2 tablespoons of breadcrumbs and fry in the fat for about 2 minutes on each side, then let them simmer on low heat with the lid closed for about 5 minutes. Tastes delicious on bread rolls, or with remoulade and also very good with potato salad, but also with mashed potatoes.