Fish Patties

Ingredients

• 1 kg waxy potatoes
• 2 Bay leaves
• 30 g small onions (1 small onion)
• 4 tbsp sprouting oil
• 1 bunch flat-leaf parsley
• 50 g whole-grain toast (2 slices)
• 500 g Atlantic cod fillet
• 1 egg
• 1 small organic lemon
• Salt
• Pepper
• 200 ml classic vegetable broth
• 100 ml white wine vinegar
• 200 g pickled cucumbers (4 pickles)
• 20 g spelt whole-wheat flour (1 heaping tbsp)

Instructions

1. 1.

   Wash the potatoes thoroughly, add them with bay leaves to a pot, cover almost with water, bring to a boil and cook covered over medium heat for 20–25 minutes.

2. 2.

   Meanwhile peel the onion and dice finely.

3. 3.

   Heat 1 tbsp sprouting oil in a small saucepan, steam the diced onions over low heat covered for about 5 minutes, then let cool.

4. 4.

   Wash parsley, shake dry and pluck leaves. Set aside some, chop the rest. Soak toast bread in cold water.

5. 5.

   Rinse cod fillet, pat dry with paper towels and remove any bones with tweezers if present.

6. 6.

   Finely mince the fish using a food processor or by hand with a sharp knife.

7. 7.

   Squeeze out excess moisture from toast and crumble it. Add the steamed onions, egg and half of the chopped parsley to the fish mixture.

8. 8.

   Wash lemon under hot water and dry grate. Grate half of the zest thinly and add to the fish mixture; reserve the rest for another use.

9. 9.

   Knead the fish mixture and season with salt and pepper. Refrigerate for about 20 minutes.

10. 10.

    For the salad dressing, bring vegetable broth to a boil and season heavily with vinegar, salt and pepper.

11. 11.

    Drain potatoes, rinse cold and let drain. Peel them, slice into rounds and mix with the dressing.

12. 12.

    Slice pickles thinly. Add the sliced cucumbers and remaining chopped parsley to the potato salad and cover for about 15 minutes to meld flavors.

13. 13.

    Meanwhile place flour on a plate. With damp hands shape 8 fish patties from the mixture and coat each in flour.

14. 14.

    Heat remaining oil in a non-stick pan. Fry the fish patties over medium heat, about 5 minutes per side until golden brown. Season potato salad with salt and pepper, serve alongside the fresh patties and garnish with parsley leaves.