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fish cake

updated

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Ingredients for 4 servings:

  • 850 g fish fillet(s) (pollock, cod)
  • 2 small onions
  • ½ pack of 8 herbs, frozen
  • 3 eggs
  • 2 tsp salt
  • 1 pinch(s) of pepper
  • 1 roll from the day before or alternatively three slices of toast, soaked and squeezed
  • 1 tbsp, heaped breadcrumbs
  • 1 tsp, heaped mustard, medium hot

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simply

Before using fish from the freezer: Make sure it’s completely thawed and no water remains, otherwise you’ll have to scoop it out. Dice the onions and fry them. Place them in a bowl with all the other ingredients and puree everything with a hand blender. Now form them into patties and fry them until golden brown on both sides. Depending on the size, this makes 8-10 patties. This goes wonderfully with potato salad. We had a ready-made jacket potato salad with egg. But it also works simply with remoulade and in a bread roll.

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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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