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Make just enough of this recipe. Use the portion planning tool to calculate exactly how much of each ingredient you’ll need.Cut the fresh fish into small pieces (5mm x 5mm) and place in a bowl.     Add potato, egg, garlic, herbs, and seasoning, mix well.Add the bread crumbs and mix well. Let stand in fridge for 15-20 minutes.Remove from the fridge, scoop out 75-80 g portions and roll each into a ball.Heat up a non-stick fry pan to medium-high heat.When the oil is heated, place the balls in the pan and press down to form a fish cake. This can be done by hand or by using a flipper.Wait about 5-7 min until brown then flip and cook through.Optional - serve with dipping sauce such as tarter or ranch.