Fish cakes à la Gabi

Ingredients for 4 servings:

• 500 g pollock fillet(s)
• 2 m.-sized eggs
• 3 spring onions
• 20 g dill, fresh
• 10 g parsley, flat
• ½ organic lemon(s)
• 75 g breadcrumbs
• 2 tsp mustard, medium hot
• Salt and pepper, black from the mill
• 2 tbsp rapeseed oil
• 2 tbsp butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Cut the pollock fillet into 1 cm cubes. Finely chop the green parts of the spring onions. Finely chop the dill. Finely chop the parsley. Grate 1/2 teaspoon of lemon zest. Squeeze the lemon. Whisk the eggs in a bowl, add the pollock cubes, spring onions, dill, parsley, lemon zest, lemon juice, and breadcrumbs, and knead well with your hands. Season with mustard, salt, and pepper. Form the mixture into balls and flatten them slightly. Heat the oil and butter in a large pan and fry the fish cakes over medium heat for about 4-5 minutes on each side until golden brown.