Fish Patties with Spicy Lime Dip

Ingredients

• 100 g frozen peas
• 1 Organic Lime
• 600 g white fish fillet (e.g., cod)
• 2 Eggs
• 50 g whole‑grain breadcrumbs
• Salt
• Pepper
• nutmeg
• 1 red chili pepper
• 200 g Sour Cream
• 1 tbsp Olive Oil

Instructions

1. 1.

   Let the peas thaw. Rinse the lime under hot water, pat dry and finely grate the zest, then squeeze out the juice.

2. 2.

   Rinse the fish fillet under cold water, pat dry and grind it in a meat grinder or finely chop it by hand.

3. 3.

   In a bowl combine the fish mixture with eggs, peas, breadcrumbs, 2 tbsp lime juice, salt, pepper and a pinch of freshly grated nutmeg; knead into a dough and cover to chill.

4. 4.

   Meanwhile wash, deseed and finely chop the chili pepper. Set aside some chopped chili and 1 tsp lime zest.

5. 5.

   Stir the remaining chili pieces and lime zest into the sour cream and season with lime juice and pepper.

6. 6.

   Shape the fish dough into eight equal patties and press slightly flat. Heat oil in a large pan. Fry the patties on both sides over medium heat for 4–5 minutes until golden brown. Serve on four plates with the dip, sprinkling the remaining chili pieces and lime zest on top.