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🍽️ Smart Fish Patties with Potato Salad

426 kcal · 30 min · 4 servings

Ingredients

• 1 kg waxy potatoes
• 2 bay leaves
• 30 g small onions (1 small onion)
• 4 tbsp germ oil
• 1 bunch flat-leaf parsley
• 50 g whole wheat toast (2 slices)
• 500 g haddock fillet
• 1 egg
• 1 small organic lemon
• salt
• pepper
• 200 ml classic vegetable broth
• 100 ml white wine vinegar
• 200 g gherkins (4 gherkins)
• 20 g spelt whole wheat flour (1 heaped tbsp)

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Place the potatoes and bay leaves in a pot.
3. 3. Cover the potatoes with just enough water.
4. 4. Bring the water to a boil.
5. 5. Reduce the heat to medium.
6. 6. Cover the pot.
7. 7. Cook the potatoes for 20 to 25 minutes.
8. 8. Peel the onion while the potatoes are cooking.
9. 9. Dice the onion finely.
10. 10. Heat one tablespoon of germ oil in a small pot.
11. 11. Add the diced onion to the hot oil.
12. 12. Sauté the onions over low heat for about 5 minutes.
13. 13. Cover the pot while sautéing.
14. 14. Let the onions cool down afterwards.
15. 15. Wash the parsley thoroughly.
16. 16. Shake the parsley dry.
17. 17. Pluck the parsley leaves from the stems.
18. 18. Set aside some nice leaves for decoration.
19. 19. Finely chop the rest of the parsley.
20. 20. Soak the toast slices in cold water.
21. 21. Rinse the cod fillet under running water.
22. 22. Pat the fish dry with kitchen paper.
23. 23. Remove any bones with a bone tweezers.
24. 24. Finely mince the fish fillet in a food processor.
25. 25. Squeeze the soaked toast bread well.
26. 26. Crumble the bread into small pieces.
27. 27. Add the bread to the fish mixture.
28. 28. Add the cooled onions to the fish mixture.
29. 29. Add the egg to the fish mixture.
30. 30. Add half of the chopped parsley to the fish mixture.
31. 31. Rinse the lemon with hot water.
32. 32. Dry the lemon.
33. 33. Grate the fine zest of half the lemon.
34. 34. Add the lemon zest to the fish mixture.
35. 35. Use the rest of the lemon for something else.
36. 36. Knead the fish mixture well.
37. 37. Season the mixture with salt.
38. 38. Season the mixture with pepper.
39. 39. Chill the fish mixture for 20 minutes.
40. 40. Bring the vegetable broth to a boil.
41. 41. Add vinegar to the broth.
42. 42. Season the salad dressing with salt.
43. 43. Season the salad dressing with pepper.
44. 44. Drain the cooked potatoes.
45. 45. Shock the potatoes with cold water.
46. 46. Let the potatoes drain.
47. 47. Peel the cooled potatoes.
48. 48. Slice the potatoes.
49. 49. Mix the potato slices with the salad dressing.
50. 50. Slice the gherkins.
51. 51. Add the gherkin slices to the potato salad.
52. 52. Add the remaining chopped parsley to the potato salad.
53. 53. Cover the salad.
54. 54. Let the salad steep for 15 minutes.
55. 55. Place the flour on a plate.
56. 56. Wet your hands with water.
57. 57. Form eight balls from the fish mixture.
58. 58. Coat the fish balls in the flour.
59. 59. Heat the remaining oil in a non-stick pan.
60. 60. Place the fish balls in the hot pan.
61. 61. Fry the balls over medium heat.
62. 62. Fry each side for about 5 minutes until golden brown.
63. 63. Season the potato salad with salt and pepper to taste.
64. 64. Serve the salad with the fish balls.
65. 65. Garnish the dish with the reserved parsley leaves.

Nutrition per serving

• kcal: 426
• Protein: 34 g · Fett/Fat: 13 g · Carbs: 38 g