Crisp pan-fried cakes of whiting, boiled potato and dill, coated in breadcrumbs. A high-protein main dish that is great hot from the pan.
Ingredients
Instructions
- 1
Remove any bones from the whiting fillets and chop them finely with a knife or in a food processor.
- 2
Mash the boiled potato with a fork, crumble the stale bread, grate the onion and lightly squeeze out its juice, and finely chop the dill and parsley.
- 3
Knead the fish, potato, bread, onion, herbs, eggs, salt, black pepper and cumin in a large bowl for 2-3 minutes; chill for 15 minutes.
- 4
With wet hands, shape 16 flat cakes and coat each one in breadcrumbs.
- 5
Heat the sunflower oil in a wide skillet over medium-high heat and fry the cakes in batches for 3-4 minutes per side until golden.
- 6
Drain on paper towels and serve hot.
Nutrition
Per serving
| Calories | 484 kcal |
|---|---|
| Protein | 30 g |
| Carbs | 27 g |
| Fat | 28 g |
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