Fish Patties with Potato Salad

Ingredients

• 800 g waxy potatoes
• 100 g Sugar snap peas
• 0.3 cucumber
• 200 g Cherry tomatoes
• 10 g Dill (0.5 bunch)
• 1 Red Onion
• 4 tbsp olive oil
• 2 tbsp Apple cider vinegar
• 1 tsp Honey
• Salt
• Pepper
• 400 g cod fillet
• 2 tbsp lemon juice
• 1 Garlic clove
• 50 g herbs (parsley, chives)
• 1 egg
• 50 g whole‑grain breadcrumbs

Instructions

1. 1.

   Wash potatoes and boil in water over medium heat for 20–25 minutes. Drain and let cool.

2. 2.

   Meanwhile trim and wash sugar snap peas; steam them over the boiling potatoes for 3–5 minutes. Shock in cold water and slice into thin strips. Peel cucumber, wash and cut into slices. Wash tomatoes and halve them. Rinse dill, pat dry and roughly chop.

3. 3.

   Peel onion and slice into fine strips. Mix 2 tbsp oil with vinegar, honey and onion strips; season with salt and pepper. Peel potatoes and slice. Fold in peas, cucumber slices, tomatoes and dill, then mix with the vinaigrette.

4. 4.

   Trim cod fillet, pat dry, cut into small pieces and puree with lemon juice. Peel garlic, chop and add. Wash herbs, pat dry and chop. Combine all with egg, breadcrumbs, salt and pepper; mix well. With wet hands shape 8 patties. Heat remaining oil in a large pan. Fry patties over medium heat for 10 minutes on each side until golden brown and serve with potato salad.