These light peppery fishcakes are crispy on the outside and velvety smooth on the inside. Perfect with a side dish of crispy salad or green beans.
500 g frozen cod
3 medium potatoes, peeled and cubed (they will cook quicker)
1 tablespoon dried tarragon
3 tablespoons finely chopped chives
1 tablespoon quark or low-fat yogurt
1 tablespoon wheat germ
1 teaspoon sea salt
1 teaspoon white pepper
4 tbsp olive oil for frying
2 tablespoons breadcrumbs or flour of your choice for coating
- Boil the potatoes until tender. Remove from the heat, drain well, add the quark or yogurt and mash until smooth using a potato masher while still hot.
- Meanwhile in another pot cook the fish from frozen for about 10 minutes (do not overcook) without adding any water – there will be sufficient water from the fish thawing. Remove from the heat, drain well, then mash with a fork while still hot.
- Combine the potatoes and the fish using a large spoon, then add the rest of the ingredients and mix together well using a spoon or potato masher for a smoother texture.
- Form small round cakes, coat in breadcrumbs or flour, then fry in a little oil on medium heat for about 2 minutes on each side until golden brown. Yields about 20.