Remove the cooked fish from the bones. Puree finely with a fork. Now add three eggs, the result should be a rather moist mixture. Season savory with salt, pepper, chopped capers, lemon and dill.
Whisk two eggs with salt and pepper in a deep plate. Fill a deep plate with breadcrumbs. Shape the fish mass into small, flat meatballs. First turn the fish cakes in the egg, then add them to the breadcrumbs and bread them. Repeat this process again. This guarantees a thick, hearty breading.
Either deep-fry the meatballs or fry them in plenty of oil in a pan until golden brown. To do this, heat the oil on a low to medium level and fry the meatballs rather slowly. Do not put too many meatballs in the pan, otherwise the oil will cool down too much. Place the finished meatballs on a warm plate lined with kitchen paper. Cover with aluminum foil. Keep warm until the rest of them are done.
This goes well with a tartar sauce, cucumber salad with dill cream sauce and potatoes or French fries. Or simply serve in a sliced bread roll.
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