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🍽️ Fish cakes with leek and potato vegetables

572 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking potatoes
• 8 spring onions
• 2 tbsp butter
• 150 ml vegetable broth
• salt
• pepper (from the mill)
• lemon juice
• 1 spring onion
• 600 g white fish fillet (skinless; e.g. cod, pollock)
• 2 slices toast bread
• 50 ml whipping cream
• 1 egg
• 1 tbsp freshly chopped dill
• salt
• pepper (from the mill)
• breadcrumbs (as needed)
• oil (for frying)

Instructions

1. 1. Peel the potatoes and slice them.
2. 2. Wash the spring onions and trim off the hard ends.
3. 3. Cut the green part of the spring onions into rings.
4. 4. Finely chop the white part of the spring onions.
5. 5. Sauté the chopped white part briefly in hot butter.
6. 6. Deglaze the pan with the broth.
7. 7. Add the potato slices to the pan.
8. 8. Season the mixture with salt and pepper.
9. 9. Cover and let the vegetables cook gently for about 15 minutes.
10. 10. Add the spring onion rings during the last 5 minutes of cooking.
11. 11. Taste the vegetables before serving and adjust seasoning with salt, pepper, and lemon juice.
12. 12. Wash another spring onion and cut it into fine rings.
13. 13. Wash the fish and pat it dry.
14. 14. Cut the fish into small cubes.
15. 15. Soak the toast bread in the cream.
16. 16. Puree the fish, soaked bread, egg, dill, salt, and pepper finely in a blender.
17. 17. Knead the spring onion rings into the fish mixture.
18. 18. Season the mixture with salt and pepper.
19. 19. If the mixture is too soft, add breadcrumbs.
20. 20. Form small patties from the mixture.
21. 21. Fry the patties in batches until golden brown.
22. 22. Fry each side for about 2 to 3 minutes.
23. 23. Serve the fish cakes with the vegetables.

Nutrition per serving

• kcal: 572
• Protein: 37 g · Fett/Fat: 26 g · Carbs: 46 g