Fish cakes with sweet beetroot

Name: fish cakes with sweet beetroot
Total time: 50 min
Yield: 4
Ingredients: 400 gram crumbly potatoes peeled, into small cubes; 400 gram pink salmon look; 1 tablespoon butter; 1 tablespoon margarine; 1 onion finely chopped; 2 egg beaten; 1 bunch dill finely chopped; 500 gram boiled beets; 2 Apple peeled, into small pieces; 30 gram bread crumbs; 100 milliliters oil

Try these fish cakes with sweet beetroot

Ingredients

Directions

Boil the potatoes in salted water for about 7 minutes. In the meantime, loosen the salmon with a fork and remove the skin and bones.
Drain the potatoes and crush them with the butter.
Stir in the onion, salmon, half of the egg and half of the dill. Season with salt and pepper.
Make 8 flat cookies from the puree and let them stiffen in the freezer.
Peel the beets and grate them coarsely. Mix them with the apples and heat on low setting.
Put a plate with the rest of the egg and a plate with breadcrumbs ready.
First take the cookies through the egg and then through the breadcrumbs.
Heat the oil and bake the fish biscuits per 4 alternately brown. Sprinkle the beetroot with the remaining dill and serve with the fish cakes.