🍽️ Crispy Fish and Potato Patties with Poached Egg

Name: Crispy Fish and Potato Patties with Poached Egg
Total time: 30 min
Yield: 4 portions
Ingredients: 500 starchy potatoes; salt; 250 g cod fillet; 1 egg; 2 tbsp freshly chopped dill; nutmeg; breadcrumbs (as needed); 2 tbsp flour; 3 tbsp vegetable oil; 4 eggs; 50 ml white wine vinegar; dill (for garnish)

385 kcal · 30 min · 4 portions

Cuisine gratuitement avec MyFoody →

Ingrédients

500 starchy potatoes
salt
250 g cod fillet
1 egg
2 tbsp freshly chopped dill
nutmeg
breadcrumbs (as needed)
2 tbsp flour
3 tbsp vegetable oil
4 eggs
50 ml white wine vinegar
dill (for garnish)

Préparation

1. Wash the potatoes thoroughly.
2. Boil the potatoes in salted water for about 30 minutes until tender.
3. Drain the water and peel the potatoes.
4. Press the potatoes through a potato ricer.
5. Let the potatoes steam off briefly to cool down.
6. Rinse the fish briefly and pat it dry.
7. Chop the fish in portions using a blender or food processor.
8. Add the fish, the egg, and the dill to the potatoes.
9. Season the mixture with salt and nutmeg.
10. Knead everything into a moldable mass.
11. If necessary, add breadcrumbs to improve the consistency.
12. Shape four patties from the mixture.
13. Coat the patties in flour.
14. Heat oil in a frying pan.
15. Fry the patties slowly for 3 to 4 minutes on each side until golden brown.
16. Let the finished patties drain on kitchen paper.
17. Crack each egg individually into a small bowl or cup.
18. Pour the wine vinegar into a pot with about 1 liter of barely simmering water.
19. Gently slide each egg into the vinegar water.
20. Shape the egg with a spoon so that the yolk is enclosed by the white.
21. Poach the eggs for about 4 minutes until the white is set and the yolk is still soft.
22. Place the poached eggs on top of the patties.
23. Garnish the dish with fresh dill and serve.

Nutrition par portion

kcal: 385
Protein: 23 g · Fett/Fat: 14 g · Carbs: 42 g