Ingrid`s Fish Cakes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g fish fillet (s), (pollack fillet)
- 250 g mackerel (s), smoked
- 5 anchovies or equivalent amount anchovy paste
- 30 g butter
- 1 onion (s), roughly diced
- 1 egg (s), raw
- 1 egg (s), hard-boiled
- 0.5 ½ bun, soaked and squeezed out
- 1 teaspoon balsamic vinegar, white
- 1 glass kirsch
- Oil or clarified butter for frying the meatballs
Print Recipe
Pin Recipe Instructions
- Put all ingredients one after the other in the blitz chopper and chop them up. Season to taste, form small meatballs out of the dough and fry in plenty of fat on both sides until golden.
- Serve with dill sauce with potatoes or without sauce with potato salad.
- In the greatest need, the fish cakes taste wonderfully good fresh from the pan, even without additional items, for example as a small starter for the Christmas menu.
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