Fish Patties
The classic fish patties from Spoonsparrow keep you full for a long time thanks to the potatoes and provide high-quality omega‑3 fatty acids from the fish.
Ingredients
- 600 g starchy potatoes
- Salt
- 1 Carrot
- 200 g smoked salmon
- 3 sprigs parsley
- nutmeg
- 2 tbsp flour (type 405)
- 3 eggs
- 150 g breadcrumbs
- 3 tbsp Rapeseed oil
- 1 lemon
Instructions
-
1.
Wash the potatoes and cook them in salted water for about 30 minutes. Drain, peel, mash with a potato masher and let steam off.
-
2.
Peel and finely grate the carrot. Finely chop the fish. Wash the parsley, shake dry and finely chop it. Add one egg, grated carrot and parsley to the mashed potatoes. Season with salt and nutmeg and knead into a well‑mouldable mixture. If needed, add breadcrumbs. Shape small patties from the mixture, dust them in flour, dip them in beaten eggs, then coat with breadcrumbs.
-
3.
Heat oil in a pan. Fry the patties for about 2 minutes on each side until golden brown. Transfer to a baking sheet lined with parchment paper and keep warm in a preheated oven at 100 °C (fan‑forced 80 °C; gas: level 1) until all patties are cooked. Wash, dry, grate the organic lemon, cut into wedges and serve with the fish patties.
