Fish cakes from restaurant our house

Name: fish cakes from restaurant our house
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 potatoes; 500 g codfish (bag of 750 g, freezer), thawed; 1 onion very finely shredded; 2 Eggs; 1 el mustard jar of 200 g; 3 el fresh celery finely chopped; 40 g bread crumbs; 6 el mayonnaise; 2 little sour pickles (jar 340 g), finely shredded; 1 shallot very finely shredded; 30 g butter

A nice South African recipe. The main course contains the following ingredients: fish, potatoes, cod ((bag 750 g, frozen), thawed), onion (very finely chopped), eggs, coarse mustard (jar 200 g), fresh celery (finely chopped), breadcrumbs, mayonnaise, sour pickles ((340 g), finely chopped), shallot (very finely chopped) and butter.

Ingredients

Kitchen Stuff

puree tamper

Directions

Peel the potatoes and cut them into pieces. Cook in 15 minutes until done. Drain and puree. Meanwhile, bring 1 liter of water with 1 tsp salt to a boil in a low, wide pan. Turn down the heat and place the cod in the water. Bring the temperature back to just below the boil and let the fish cook (poach) in about 6 minutes. Remove from the pan with a slotted spoon and allow to cool. Cut into pieces.
Mix the fish, the onion, the eggs, the mustard and 2 tbsp celery with the mashed potatoes. Add pepper and salt to taste. Mix in the breadcrumbs. Divide into 12 portions and make uniform cookies. Keep covered with cling film in the refrigerator.
Mix the mayonnaise with the pickle, the shallot and the rest of the celery. Dilute with 2 tbsp water and season with salt and pepper.
Heat the butter and fry the fish biscuits in approx. 8 minutes until golden brown. Turn halfway. Serve with the sauce. Garnish with a sprig of celery and pickle if necessary.