Fish Cakes

Name: Fish Cakes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 400 g Cod fillet; 1 Onion; 3 small red peppers; 1 Gherkin; 1 Cucumber; 1 untreated lemon; 1 TABLESPOON Flour; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Oil; 1-2 TABLESPOONS clarified butter; 1 TABLESPOON Tomato paste; 7-10 Tbsp Dill flags

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

400 g Cod fillet
1 Onion
3 small red peppers
1 Gherkin
1 Cucumber
1 untreated lemon
1 TABLESPOON Flour
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Oil
1-2 TABLESPOONS clarified butter
1 TABLESPOON Tomato paste
7-10 Tbsp Dill flags

Directions

1
Wash the fish fillet, dab dry, cut into small cubes and chill. In the meantime peel and finely chop the onion. Clean and wash the peppers. Cut a bell pepper and the gherkin into very fine cubes. Wash the cucumber. Wash the lemon thoroughly.
2
Cut the remaining paprika, cucumber and lemon into larger pieces. Puree the fish cubes in portions in the universal chopper. Mix with fine diced onion, paprika and gherkin (up to 1 tablespoon). Add flour and egg. Season with salt and pepper. Chill again briefly. Then form 8 meatballs. Fry in hot oil while turning for about 8 minutes. Add the remaining cube mixture to the frying fat for 1 minute. Fry the cucumber, remaining paprika and lemon in hot clarified butter for about 10 minutes while turning. Stir in tomato paste and 100 ml water. Season to taste with salt and pepper.
3
Then form 8 meatballs. Fry in hot oil while turning for about 8 minutes. Add the remaining cube mixture to the frying fat for 1 minute. Fry the cucumber, remaining paprika and lemon in hot clarified butter for about 10 minutes while turning. Stir in tomato paste and 100 ml water. Season to taste with salt and pepper. Arrange everything on plates garnished with dill flags. Served with mashed potatoes