Cod fish cakes

Name: cod fish cakes
Cook time: 40 min
Total time: 100 min
Yield: 4
Ingredients: 2 floury potatoes; 1 liter fish bouillon tablet 2 tablets; 250 g fresh cod fillet; 1 medium sized egg; 2 el semi sundried tomatoes jar of 295 ml; 12 g fresh chives; 100 g frozen garden peas; 5 el mayonnaise; 1 el coarse Zaanse mustard; 1 tl dried dill; 75 g bread crumbs; 100 ml sunflower oil; 1 el Ketchup

Fish cakes with cod, garden peas, mustard and dill.

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Peel and cut the potatoes into pieces and cook in the fish stock for 20 minutes. Divide the cod into pieces. Add the cod for the last 5 minutes. Drain, fine with the puree rammer.
Beat the egg. Cut the sundried tomatoes into pieces. Slice the chives. Add egg, tomato, chives, garden peas, pepper and salt. Let cool for 60 minutes.
Mix 3 tbsp mayonnaise, the mustard and the dill.
Form 12 biscuits of approx. 6 cm diameter and 2 cm thick of the fish puree. Sprinkle the breadcrumbs on a plate and roll the cookies through.
Heat the oil in a frying pan and fry the fish cakes in 2 portions in 6 min. Golden brown. Turn halfway. Serve with the mustard dip.
For the children: Replace the mustard with the ketchup. Mix with the rest of the mayonnaise.