- Finely grated zest of 1 lemon
- 15 ml (1 tablespoon) horseradish cream
- handful of coriander leaves, chopped
- handful of dill, chopped
- salt and ground black pepper
- 750 ml (3 cups) fine, fresh breadcrumbs
- 45 ml (3 tablespoons) butter
- 45 ml (3 tablespoons) olive oil
1 Boil the potatoes until soft. Drain and mash roughly with a fork. Allow to cool slightly.
2 Mix the fish, bread crumbs, eggs, lemon zest, horseradish cream, coriander and dill with potatoes. Season to taste.
3 Divide the mixture into 6 balls. Roll each ball in fine breadcrumbs and flatten.
4 Melt the butter and oil in a pan over medium heat and fry for 3-4 minutes on each side until golden brown. Repeat with the rest.
