Fish cakes with fried zucchini and horseradish sauce

Cook the potato cubes for 10-12 minutes and drain. Puree the potatoes and keep separate. Bring the cod in water with the lemon juice to just below the boiling point and let the fish cool down in the liquid.

In the meantime, mix the ingredients for the sauce and season with salt and pepper. Remove the fish from the cooking liquid and drain on kitchen paper. Prepare the fish and mix with 1 teaspoon of lemon zest, mashed potatoes, parsley, dill, salt and pepper.

Fill a deep plate with flour, a second plate with egg and a third plate with breadcrumbs. Form balls of the fish mixture with moist hands and press them flat. First pass through the flour, then through the egg and then through the bread crumbs.

Heat a dash of olive oil in a frying pan and fry the fishcakes 2-3 minutes per side.

Heat the peanut oil in a second frying pan. Scoop the flour through the courgette dips, shake out the strips a bit and fry in 2 portions. Serve the fish cakes on the fried courgette with the horseradish sauce.