Swedish fish cakes

Ingredients for 4 servings:

• 6 tbsp, heaped breadcrumbs
• 1 lemon(s), organic
• 300 g salmon fillet(s), skinned and boned
• 300 g smoked haddock fillet(s)
• 200 g tuna steak(s)
• 1 bunch of parsley
• 1 clove(s) garlic
• 1 dash of olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 14 minutes; Total time approx. 34 minutes

Finely grate the lemon zest and squeeze out the juice. Place the fish in the food processor and add the lemon zest. Rinse the parsley, shake dry, pick off the leaves, and add to the fish. Season with salt and pepper, and roughly puree everything. Empty the fish stuffing from the food processor into a plate and sprinkle with 2 heaped tablespoons of the breadcrumbs. Mix the mixture thoroughly with clean hands and form into four meatballs. You can use a round, smooth pastry cutter (10 cm diameter) as a mold. Alternatively, roll out four dumplings by hand and flatten them. Check that all the meatballs are the same thickness. Coat the meatballs all over in the remaining breadcrumbs. Heat a generous amount of olive oil in a large pan over medium heat. Roughly crush the unpeeled garlic clove and add it to the pan. As soon as it starts to sizzle, gently add the meatballs with a spatula and cook for 7 minutes, then turn them over and cook for another 7 minutes. Before serving, drizzle with lemon juice and season with salt and pepper. Serve with potatoes, chili salsa, and salad.