Fish Patties with Salad

Ingredients

• 600 g firm potatoes
• 1 cucumber
• 80 g artichoke hearts (canned)
• 3 tbsp white wine vinegar
• 120 ml Vegetable broth
• Salt
• Pepper (freshly ground)
• 4 tbsp Vegetable oil
• 2 tbsp chives rings
• 800 g white fish fillet such as cod or pike-perch, skinless and ready to cook
• 1 egg
• 2 tbsp breadcrumbs
• 1 tbsp capers
• 2 anchovy fillets
• a handful fresh chopped parsley
• Salt
• 1 splash Lemon juice
• Pepper (freshly ground)
• 3 tbsp vegetable oil for frying

Instructions

1. 1.

   Wash the potatoes and steam them for about 30 minutes. Peel the cucumber, cut it lengthwise in half, scoop out the seeds, and slice the halves into rounds. Slice the artichoke hearts. Warm the vinegar with the broth, salt, and pepper. Let the potatoes cool, peel, and let them drain. Cut them into slices and mix with the cucumber and artichokes under the dressing. Set aside.

2. 2.

   Meanwhile rinse the fish, pat it dry, and roughly cube it. Pulse in a food processor until finely chopped. Mix the egg into the fish and add enough breadcrumbs to make the mixture firm. Pat the capers and anchovy fillets dry and chop them. Combine with parsley and mix into the fish mixture. Season with salt, lemon juice, and pepper, then shape into eight small patties.

3. 3.

   Heat oil in a non‑stick pan over high heat and fry each patty for 3–4 minutes per side until golden brown. Drain on paper towels.

4. 4.

   Mix the remaining oil and chives into the salad, season to taste, and serve with the fish patties.