Potato and fish nuggets recipe
Potato and Fish Nuggets recipe
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|375 g||floury potatoes,|
|salt and pepper|
|175 g||fish fillet, e.g. salmon, coalfish|
|2 tbsp||lemon juice|
|4 tbsp||single cream|
|½ tsp||thyme or marjoram|
Peel the carrots and the potatoes, then dice both into equal sized cubes. Transfer in a saucepan and cover with water. Add ½ teaspoon of salt. Bring to the boil, cover and simmer over low heat for 20 minutes.
Rinse the fish, pat dry and dice into small cubes. Sprinkle with lemon juice.
Drain the carrots and potatoes, collect some of the cooking water. Transfer the carrots and potatoes into a bowl, add the cream and finely mash. Allow to cool slightly.
Whisk the egg and the egg yolk, mix in the fish and add both to the mash. If the mash is too thick add some of the kept cooking water. Season with salt, pepper and thyme or marjoram.
With damp hands, form small nuggets and turn the nuggets in the breadcrumbs. Heat oil in a skillet and fry the nuggets from all sides until crispy and golden brown.
Serve with fresh salad.
ca. 15 min
Grade of difficulty:
Calories per portion:
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