Ingredients:
500 g cooked fish, flaked ( eg. poached blue-eye cod)
2 cups fresh white breadcrumbs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped chives
1/2 bunch shallots, sliced finely
1 garlic cloves, crushed
1 lemon rind, zested
1 tablespoon butter
2 eggs, beaten
oil, for frying
sour cream, sauce
250 ml sour cream
2 tablespoons chopped dill
1 tablespoon chopped capers
1 lemons, juice and rind of, zested
Directions:
Cook the shallots in butter with garlic and lemon rind for a few minutes.
Mix the fish, breadcrumbs, herbs and shallot mixture together.
Add the eggs, salt and pepper.
Shape the patties.
Heat oil in a pan and shallow-fry the fishcakes on a medium heat until they are golden brown on both sides.
Serve warm with a sour cream sauce.
To make the sour cream sauce: Mix together ingredients and refrigerate before serving.
Servings: 4-6
Time preparation: 10 min.
Time total: 20 min.