Fish Patties with Herb Sour Cream

Ingredients

• 500 g cod fillet (skinless and boneless, slightly frozen)
• 1 Shallot
• 1 egg
• 1 tsp Mustard
• 2 tbsp lemon juice
• Salt
• Pepper
• 0.5 bunch Parsley (10 g)
• 2 tbsp whole grain breadcrumbs (10 g each)
• 2 tbsp Rapeseed oil
• 0.25 bunch Chives (5 g)
• 100 g sour cream (30% fat)
• 100 g low-fat sour cream (10% fat)

Instructions

1. 1.

   Cut the cod fillet into large chunks. Peel and roughly chop the shallot. Blend the fish with the shallot, egg, mustard, 1 tbsp lemon juice, salt, and pepper in a stand mixer or with an immersion blender until finely minced.

2. 2.

   Wash, dry, and finely chop the parsley leaves. Add 2 tbsp parsley and breadcrumbs to the fish mixture and stir well; set aside the remaining chopped parsley.

3. 3.

   Shape elongated patties from the mixture by hand and fry them in a large pan with rapeseed oil over medium heat for 7–8 minutes, turning occasionally.

4. 4.

   Meanwhile wash, dry, and finely chop the chives. Mix the remaining parsley, sour cream, low-fat sour cream, and leftover lemon juice; transfer to a bowl. Pat the fish patties dry with paper towels and serve them topped with the herb sour cream.