Potato salad with fish cakes

Potato salad with fish cakes is somewhat more complicated to prepare, but can prepare very well. Waxy potatoes when potatoes boil, allow to cool in cold water, peel and slice. A finely chopped onion with vegetable broth, 2 tablespoons cider vinegar filling and 1 tablespoon corn oil in a pan, season with salt and pepper and vigorously bubbling boil.

Pour the hot broth over the potatoes, stir, cover and place in refrigerator until serving. Gherkins in slices and cherry tomatoes in half. Both are set aside, covered. Stir sour cream sauce for the salad with salad cream, mustard and 1 teaspoon granulated apple vinegar smooth. The salad dressing with a pinch of sugar, salt and pepper.


Finely chop the dill, stir the half of it under the dressing, cover and refrigerate. Puree the fish cakes pollock fillet and an average organic egg and 4 tablespoons bread crumbs Knead. Pollock fillets with salt and pepper and stir in the remaining dill. With damp hands, form 6 flat fish cakes, as previously seen in the picture, and the remaining bread crumbs turn. The fish cakes can be stored covered in refrigerator until serving. Heat oil in a nonstick pan 1 tablespoon corn oil and fry the fish cakes on both sides in about 6-8 minutes until golden brown. The salad dressing, pickles and cherry tomato mix into the potato salad. Serve salad with fish cakes and decorate as desired with fresh dill.



¤750 g Potatoes, waxy
¤1 Onions
¤0.15 L Vegetable stock
¤2 tablespoons Apple cider vinegar
¤1 tablespoon Corn oil
¤Pepper, salt
¤150 g Gherkins
¤150 g Cherry tomatoes
¤100 g Sour cream
¤50 g Salad cream
¤2 tsp Mustard, grainy
¤1 tsp Apple cider vinegar
¤1/4 tsp Sugar
¤1 bunch Dill
¤600 g Seelachsfilet
¤1 Organic egg
¤6 tablespoons Breadcrumbs
¤1 tablespoon Corn oil

Serves 3 – 674 cal per serving , 90 mins Prep – 90 mins Total