Fishcakes

Description

Ingredients

Alaska pollack fillet (Rewe) 1 packet

Butter (Allgemein) 30 Portion

1 tbsp for the fish, 2 tbsp for the mashed potatoes, 1 tbsp for the peas

Fresh parsley 1 Tablespoon

3 stems

Rewe Beste Wahl hot red chili peppers (Rewe) 10 Portion

1 chili pepper (spiciness to taste)

Garlic clove 1 Piece

Kartoffeln mehlig kochend (E Hermann Bad Ragaz) 600 Portion

Milk (Allgemein) 50 Glas

warm

Peas green deep-frozen cooked (Basis) 120 Portion

Remoulade (Delikato (Aldi)) 1 Tablespoon

Onion (Basis) 2 Whole (medium)

to taste, 2 large or 3 small ones or just one large one

Olive oil (Basis) 1 Tablespoon

Flour (Basis) 10 Portion

Preparation

1. 1

   Peel the potatoes, cut in half and boil in a pan covered with water for approx. 20 mins. until cooked.

2. 2

   Roughly dice the pollack, then fry briefly in the butter in a pan. Remove and mix in a bowl with the remaining ingredients for the meatballs (parsley, chili, garlic clove).

3. 3

   Press approx. 1/4 of the potatoes through a ricer and add to the fish in the bowl, season well with salt and pepper, then form 4-5 meatballs and fry in a pan with a little oil until golden brown on both sides. (If necessary, add a little flour to the meatballs to help them stick together).

4. 4

   Mash the remaining potatoes with 2 tbsp butter and 50 ml warm milk to make mashed potatoes and season well with salt, pepper and nutmeg if necessary.

5. 5

   Put the peas in a pan and as soon as the freezing water has boiled away, add the butter and heat over a low heat.

6. 6

   Cut the onions into rings, dust with flour and fry in a little olive oil over a medium heat until golden brown. This takes a little longer at first, but can quickly become too dark at the end, so don't stray too far. Serve everything together, done!