Fish and Potato Cakes with Yogurt and Horseradish Dip
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- For the dip
- 250 grams Yogurt (0.1% fat)
- 1 tsp Horseradish (from a jar)
- lemon juice
- For the pancakes
- 1 onion
- 800 grams predominantly waxy potatoes
- 200 grams fish fillets (ready to cook, such as zander)
- 1 egg
- 75 grams Pastry flour
- salt
- freshly ground peppers
- vegetable oil (to fry)
- 1 Tbsp freshly chopped parsley
- Lollo Bionda (for garnish)
Preparation steps
1.
For the dip: Mix yogurt with horseradish and season with lemon juice.
2.
For the pancakes: Peel onion and potatoes and grate finely. Squeeze and drain fluid. Rinse fish fillets, pat dry, chop finely and mix together with egg and flour and carefully add onion and potatoes. The mixture should not be too soft. Strongly season with salt and pepper.
3.
Heat oil in a pan. For each pancake, spread 1 tablespoon batter into the pan and flatten on each side. Fry 2-3 minutes until golden brown and fry in portions and set aside. Place them on a paper towel and allow to drain. Keep warm in the oven until all pancakes are finished. Serve pancakes warm along with the dip on plates, sprinkle with parsley and serve garnished with rinsed lettuce leaf.
