Summary

Ingredients

• 500 g fish fillet (s)
• 1 roll
• some butter, or margarine
• 1 onion (s)
• 1 egg (s)
• 50 g butter, or mararine
• a bit salt
• some mustard
• 25 g breadcrumbs
• 80 g fat, for fryin

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Instructions

1. Finely chop the fish or turn the soaked, well-squeezed bun through the meat grinder. Stir in the diced onion, steamed in the fat, the liquid fat, the egg and, if you like, mustard and salt. As soon as a smooth mass has arisen, form dumplings out of it, turn them in breadcrumbs and fry them in the hot fat for approx. 6-8 minutes until golden brown.
2. The fish cakes serve with potato salad or boiled potatoes and vegetables.