Bream processed into fish cakes or fish fritters

Ingredients for 4 servings:

• 1 fish (bream, freshwater whitefish), not too small
• 100 g minced meat or a large raw sausage
• 1 roll (semmel), from the day before
• 1 onion(s), finely chopped
• 1 egg(s)
• 1 tbsp parsley, finely chopped
• 1 tbsp Dill, chopped, fresh or dried
• salt and pepper
• 1 tbsp cornflakes, crushed into crumbs
• 1 tbsp clarified butter
• ½ lemon(s), unsprayed, zest

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The recipe can be used for many freshwater fish

Bream is quite bony, so fillet it as thoroughly as possible and, with the remaining small bones, pass it through a meat grinder or puree it in a food processor. Soak the bread roll in water and squeeze out the liquid after 10 minutes. Mix the fish puree with the squeezed-out bread roll, the minced meat or sausage (removed from its casing), the onions, the egg, the lemon zest, the parsley, and the dill, and season with salt and pepper. Form the stuffing into fish patties, roll them in crushed cornflakes, and fry them slowly in clarified butter in a pan. Makes about 10 patties. Serve with potato salad and tartar sauce.