These savory cod and smoked salmon fish cakes can be served as an appetizer or as a main course with a vegetable side dish and sauce.
It is necessary
- - 500 g of potatoes;
- - 600 g cod fillet;
- - 1 tablespoon of butter;
- - 200 g smoked salmon;
- - green onions;
- - 1/2 lemon zest;
- - 1 tablespoon of finely chopped parsley;
- - 1 tablespoon of finely chopped dill;
- - 1/2 cup flour;
- - 2 eggs;
- - 2 cups of bread crumbs;
- - vegetable oil.
Instructions
Step 1
Peel the potatoes and boil them in salted water until tender. Steam the cod for 8-10 minutes (time depends on fillet thickness).
Step 2
Mash potatoes in mashed potatoes, add butter and mix thoroughly until smooth. Cool the potato mass.
Step 3
Form round patties with wet hands. Place them on a platter and refrigerate for 30 minutes.
Step 4
Break the eggs into a deep cup and beat lightly. Pour the bread crumbs into a separate plate. Roll each cutlet first in breading, then dip in an egg, then roll again on all sides in breadcrumbs.
Step 5
Heat the vegetable oil in a heavy-bottomed pan and fry the patties until golden brown, literally 2 minutes on each side. Place them on a plate with a paper towel to absorb excess oil. Serve with vegetables and tartar sauce.
