- 50 grams white bread
- 50 milliliters milk
- ½ bunch scallions
- Perch fillet ((250 g or approximately 9 oz each)
- 1 egg yolk
- fresh cracked peppers
- ½ teaspoon Curry powder
- ½ teaspoon ginger (finely chopped)
- ½ garlic (finely chopped)
- ½ teaspoon grated Lemon peel
- 1 splash lemon juice
Cut the white bread into small cubes and place in a bowl. Pour the milk over the bread cubes and soak, covered. Rinse, trim and cut scallions into thin rings.
Rinse perch and pat dry. Cut the fillets into very small cubes and place in a bowl. Add the egg yolk, soaked white bread cubes and scallion rings and mix with hands. Add salt, pepper, curry powder, ginger, garlic, lemon zest and lemon juice to fish and mix.
With wet hands, shape fish mixture into small meatballs and roll in white bread crumbs. Heat the oil in a pan and fry the patties on low heat until golden brown on each side, about 5-6 minutes. Remove the fish cakes and drain on paper towel. Serve on plates garnished as desired.