👨‍🍳 Instruktioner

1. 1

   In a large bowl, combine the flaked cooked fish, cold mashed potatoes, finely chopped onion, chopped dill, and beaten egg. Season generously with salt and pepper.

   💡 Proffstips: Using cold mashed potatoes helps the mixture hold its shape.
2. 2

   Gently mix all the ingredients together until just combined. Be careful not to overmix, as this can make the cakes tough.

   💡 Proffstips: The mixture should be firm enough to shape.
3. 3

   Divide the mixture into 8 equal portions and shape them into patties or cakes, about 1.5 cm thick.

   💡 Proffstips: Wet your hands slightly to prevent sticking when shaping.
4. 4

   Place the flour on a shallow plate. Lightly coat each fish cake in the flour, shaking off any excess.

   💡 Proffstips: Flour coating helps create a crisp exterior.
5. 5

   Heat the butter or oil in a large non-stick skillet over medium heat. Carefully place the floured fish cakes into the hot skillet.

   💡 Proffstips: Ensure the skillet is hot before adding the cakes for even cooking.
6. 6

   Fry the fish cakes for about 4-5 minutes per side, until golden brown and heated through. You may need to do this in batches.

   💡 Proffstips: Avoid overcrowding the pan to ensure a good sear.
7. 7

   Remove the fish cakes from the skillet and drain on paper towels. Serve hot.

   💡 Proffstips: These are delicious served with a dollop of remoulade sauce or a simple lemon wedge.