Potato fish balls

Ingredients for 4 servings:

• 400 g potatoes
• 250 g cod fillet(s)
• 2 spring onions
• 20 g butter or margarine, soft
• 1 tbsp lemon juice
• 1 tbsp flour, heaped
• Salt
• Black pepper, freshly ground
• 75 g breadcrumbs
• Oil, for frying

Instructions

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

Breaded and fried in oil – without egg

Boil the potatoes with their skins on in salted water until soft. Meanwhile, cut the fish into small cubes and then chop finely. Place in a bowl. Clean and finely chop the spring onions and add them to the fish fillet. Peel the potatoes while they are still hot and immediately press them through a potato ricer onto the fish. Add the softened butter, lime juice, and flour, season generously with salt and pepper, and knead into a dough. Chill for about 15 minutes. Place the breadcrumbs in a deep dish. Using two tablespoons, repeatedly dip the fish and potato mixture into balls (about 28 balls) and roll them into rounds in the breadcrumbs. Preheat the oven to 100°C (212°F) and heat a baking sheet. Heat about 1 cm of oil in a frying pan. Fry the potato fish balls in batches for about 4 minutes until golden brown. Remove from the oven, drain on paper towels, and keep warm on a preheated baking sheet in the oven until all the balls are cooked. Serve with a side dish, such as dip, salsa, or salad. The balls can also be frozen unbaked.