Fish Patties with Leek-Potato Vegetable

Ingredients

• 800 g waxy potatoes
• 8 spring onions
• 2 tbsp butter
• 150 ml Vegetable broth
• Salt
• Pepper (freshly ground)
• Lemon juice
• 1 Spring onion
• 600 g white fish fillet (skinless; e.g., cod, haddock)
• 2 slices toast bread
• 50 ml whipping cream
• 1 egg
• 1 tbsp freshly chopped dill
• Salt
• Pepper (freshly ground)
• panko breadcrumbs (as needed)
• oil (for frying)

Instructions

1. 1.

   Peel the potatoes and slice them. Wash and trim the spring onions, cutting the green parts into rings. Finely chop the white part of the onion and quickly sauté it in hot butter. Deglaze with broth and stir in the potatoes. Season with salt and pepper, cover, and gently steam for about 15 minutes. Add the leek greens during the last 5 minutes. Just before serving season with salt, pepper, and lemon juice.

2. 2.

   Wash, trim, and finely slice the spring onions. Wash the fish, pat dry, and cube it. Soak the toast bread in cream. Then blend the fish, egg, dill, salt, and pepper in a mixer until smooth. Fold in the sliced spring onions and season. If the mixture is too soft, fold in panko breadcrumbs.

3. 3.

   Shape small patties from the mixture and fry each side for 2–3 minutes until golden brown.

4. 4.

   Serve plated with the leek-potato vegetable on top.