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Latvian Smoked Fish and Potato Patties
Kūpinātas Zivs un Kartupeļu Plācenīši
Savory patties made from mashed potatoes and flaked smoked fish, seasoned with dill and onion. These patties are pan-fried until golden brown and crispy, offering a delightful combination of smoky, savory, and starchy flavors. They are a wonderful way to use up leftover mashed potatoes and smoked fish.
🧂 Składniki
- 500 g Mashed potatoes, cold
- 200 g Smoked fish (e.g., mackerel, herring), flaked
- 1/4 medium Onion, finely chopped
- 2 tbsp Fresh dill, chopped
- 1 Egg
- 2-3 tbsp All-purpose flour
- to taste Salt
- to taste Black pepper
- 3-4 tbsp Vegetable oil, for frying
👨🍳 Instrukcje
- 1
In a large bowl, combine the cold mashed potatoes, flaked smoked fish, finely chopped onion, and chopped fresh dill. Mix gently to combine.
💡 Wskazówki profesjonalistów: Using cold mashed potatoes helps the patties hold their shape better. - 2
Add the egg, 2 tablespoons of flour, salt, and pepper to the potato and fish mixture. Mix until just combined. The mixture should be firm enough to form patties. If it's too wet, add more flour, one tablespoon at a time.
💡 Wskazówki profesjonalistów: Be careful not to overmix, as this can make the patties tough. - 3
Form the mixture into small, flattened patties, about 2-3 inches in diameter and 1/2 inch thick. You should be able to make about 8-10 patties.
💡 Wskazówki profesjonalistów: Lightly flour your hands to prevent the mixture from sticking. - 4
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the patties in the skillet, ensuring not to overcrowd it. You may need to cook them in batches.
💡 Wskazówki profesjonalistów: Ensure the oil is hot enough for a good sear, but not so hot that it burns the patties quickly. - 5
Fry the patties for about 4-5 minutes per side, or until they are golden brown and crispy. Drain the patties on a plate lined with paper towels.
💡 Wskazówki profesjonalistów: Adjust the heat as needed to ensure even cooking and browning. - 6
Serve the smoked fish and potato patties warm. They are delicious on their own or with a side of sour cream or a simple green salad.
💡 Wskazówki profesjonalistów: These patties are also good served cold the next day.
💡 Wskazówki profesjonalistów
- ✓Any type of smoked white fish can be used.
- ✓For extra flavor, add a pinch of garlic powder to the mixture.
- ✓If you don't have fresh dill, you can use dried dill, but use about half the amount.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add a tablespoon of capers to the mixture for a briny kick.
- Mix in some finely grated cheese (like cheddar or Gruyere) for a richer flavor.
- Serve with a lemon-dill aioli for dipping.