Dutch mackerel biscuits with corn cobs

Name: Dutch mackerel biscuits with corn cobs
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 400 g floury potatoes; 4 corn cob; 1 medium sized onion; 10 g fresh flat parsley; 1 medium sized egg; 260 g fresh smoked mackerel fillet; 2 cucumber; 2 el (peanut) oil; 250 g Greek yoghurt

Mackerel biscuits with potato and parsley with corn cobs and cucumber salad.

Ingredients

Kitchen Stuff

1 grill pan
1 colander

Directions

Peel the potatoes and cut into equal pieces. Boil them in water with salt, if necessary, for 20 minutes. Drain and drain.
In the meantime, cook the corn for 10 minutes in a pan of water. Drain and drain. Heat the grill pan without oil or butter and grill the corn for 6 minutes.
Meanwhile, chop the onion and finely chop the parsley. Beat the egg. Remove the skin from the mackerel. Pull the fish meat apart with 2 forks.
Halve the cucumbers in the length. Remove the seeds with a spoon and grate the pulp coarsely. Drain for 5 minutes in a colander.
Prepare the potatoes with a fork and mix in the egg, onion, half of the parsley and mackerel.
Form 3 balls per person of the mixture and press flat to small thick biscuits.
Heat the oil in a large frying pan and fry the biscuits over a high heat on both sides until brown.
Turn down the heat and fry the biscuits in 4 minutes. Turn halfway.
Mix the cucumber with the yogurt and the rest of the parsley. Season with salt and pepper.
Serve the mackerel biscuits and corn cobs with the cucumber.