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.
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