John Myers
Ingredients for 4 servings:
- 500 g fish, leftovers, cooked
- 3 eggs
- 2 tbsp dill, chopped
- 1 tsp capers, chopped
- salt and pepper
- 1 dashes lemon(s)
- 2 eggs
- breadcrumbs
- oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
perfect use of leftovers
Remove the bones from the cooked fish. Mash finely with a fork. Now add three eggs; the mixture should be rather moist. Season to taste with salt, pepper, chopped capers, lemon, and dill. Whisk two eggs with salt and pepper in a deep plate. Fill a deep plate with breadcrumbs. Form the fish mixture into small, flat patties. First coat the fish cakes in the egg, then dip them in the breadcrumbs and coat. Repeat this process once more. This guarantees a thick, hearty coating. Either deep-fry the patties or fry them in plenty of oil in a pan until golden brown. To do this, heat the oil over low to medium heat and fry the patties slowly. Don’t add too many patties to the pan, or the oil will cool too much. Place the finished patties on a warm plate lined with kitchen paper. Cover with aluminum foil. Keep warm until the rest are ready. Serve with remoulade sauce, cucumber salad with dill cream sauce, and potatoes or fries. Or simply serve it in a sliced bread roll.
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