Our recipes

Ingredients

Ingredients for 4 portions:

• 500 g fish fillet (pollock, but other white fish fillets will also work)
• 1 day-old wheat roll
• 50 ml milk
• 1 egg
• 1 tsp salt
• pepper
• ½ tsp dill (dried)
• 1 tbsp parsley (chopped)
• 5 aubergines
• 3–4 onions
• 1 tomato purée
• 1 ketchup
• oil

Preparation

Soak the bread roll in 50 ml of milk.

Peel the onions and chop them into very small cubes. Peel the carrots and grate them using a coarse grater.

Cut the fish fillet into rough pieces and mince it finely (this is best done using a food processor or a mincer).

Squeeze out the excess milk from the bread roll and place it in a bowl with the fish. Add the egg, chopped parsley, dill, 1/3 of the grated carrots and 1/3 of the finely chopped onion, along with salt, and mix everything together thoroughly.

Shape the fish mixture into flat patties.

Then fry the fish patties in a pan with oil, reducing the heat afterwards and cooking them over a medium heat. Turn them occasionally.

Finely dice the onions and pre-fry the grated carrots in a pan with hot oil. Bring everything to the boil in a large saucepan with ketchup and tomato purée. Next, place the fish cakes in an ovenproof dish, pour the hot sauce over them and keep them warm in the oven at 160 °C for about 40 minutes.

Serve warm and garnish with fresh parsley to taste. Enjoy your meal!