Fish cakes

Ingredients for 4 servings:

• 1 tsp dill, dried
• 1 tsp lemon juice
• 100 g smoked salmon
• 80 g potatoes, cooked and mashed
• 4 tbsp oat flakes, flower-soft
• 1 egg(s), hard-boiled and chopped
• 1 tbsp capers, chopped
• 1 tbsp parsley, fresh and chopped
• 1 pinch(s) of cayenne pepper
• Iodized salt
• 4 tbsp oat flakes, flower-soft, for breading
• 2 tbsp vegetable oil for frying
• 4 tbsp mustard, medium hot
• 5 tbsp honey, liquid, mild
• 1 tbsp vinegar (wine vinegar), mild
• 3 tbsp vegetable oil
• 1 bunch dill, chopped
• nutmeg
• pepper, black

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

quick and easy

Stir the dill into the lemon juice and let it soften for 5 minutes. Break up the salmon with two forks and add the potatoes, flower-soft oats, egg, capers, and parsley to a bowl. Season with pepper, salt, the dill and lemon juice, and a little grated nutmeg. Mix the mixture well with a fork. Form 4 meatballs and coat them in the flower-soft oats. Heat oil in a pan and fry the meatballs on each side. Drain on kitchen paper. For the sauce, mix the mustard, honey, wine vinegar, oil, fresh dill, salt, and pepper well and serve with the meatballs. Tip: Whether with fish, minced meat, or vegetables, these meatballs always taste good.