👨‍🍳 Instruktioner

1. 1

   In a large bowl, combine the flaked fish, mashed potatoes, porridge oats, chopped spring onions, parsley, and lemon zest.

   💡 Proffstips: Ensure the fish is well flaked and free of bones.
2. 2

   Season generously with salt and pepper. Mix everything together thoroughly.

   💡 Proffstips: Taste a small amount of the mixture to check seasoning before adding the egg.
3. 3

   Add the beaten egg to the mixture and mix again until well combined. The mixture should hold together when pressed.

   💡 Proffstips: If the mixture seems too wet, add a tablespoon more oats.
4. 4

   Shape the mixture into 6-8 small, flattened cakes (about 1.5cm thick).

   💡 Proffstips: Wet your hands slightly to prevent sticking.
5. 5

   Heat the oil or butter in a large frying pan over medium heat.

   💡 Proffstips: Don't overcrowd the pan; cook in batches if necessary.
6. 6

   Carefully place the fish cakes into the hot pan and cook for 6-8 minutes per side, until golden brown and heated through.

   💡 Proffstips: Flip gently to avoid breaking the cakes.
7. 7

   Drain the fish cakes on kitchen paper to remove excess oil.

   💡 Proffstips: This helps to keep them crispy.
8. 8

   Serve hot, perhaps with a dollop of tartar sauce or a squeeze of lemon.

   💡 Proffstips: These are great as a light lunch or appetizer.