Fishcakes

Fillet the fish, turning the fillets through the mincer, twice if necessary. Sauté the onion cubes with a little bit of fat in the frying pan until soft. Mix the fish fritters, steamed onions, eggs and the well-squeezed bread rolls, season with salt and pepper.

Just before the meat loaves are cooked, the escaping juices will sizzle in the fat. When the hissing subsides, the meatballs are done. Fish cakes can also be frozen very well raw or fried. Bream in particular is very tasty, only the Y-bones are annoying. You won’t find them in meatballs. If you like to eat fish, you will not do yourself any favors by putting back the white fish, which are disliked by many anglers.

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