Nordic Harvest: Week #4
Pan-Fried Fish Cakes
Crispy fish patties with mustard sauce and roasted cabbage
Ingredients
- 600 g white fish, flaked
- 2 eggs
- 50 g GF oats
- 1 tbsp Dijon mustard
- 2 spring onions
- Fresh dill
- 2 tbsp butter
- 500 g green cabbage, sliced
- Salt and pepper
Instructions
- 1
Mix flaked fish, eggs, oats, mustard, spring onions, dill, salt, and pepper. Form into 8 patties.
- 2
Fry patties in butter 3–4 minutes per side until golden and crispy.
- 3
Roast or sauté cabbage with butter until tender and caramelised.
- 4
Serve fish cakes over cabbage with extra mustard.