Fish cakes

Something different for drinks or as a side dish. Serve with the sauce at the bottom of the recipe or get creative with your own.

Preparation

1. First, make the mashed potatoes; you can also do this a day in advance. The mash is easier to work with when it is cold.
2. Peel the potatoes and boil them in plenty of water. When the potatoes are cooked, drain them and add the cream, butter, salt, pepper, and nutmeg to the pan. Mash this with a potato masher until it forms a cohesive mixture.
3. Then place it in the refrigerator until it has at least reached room temperature.
4. Prepare a large plate or tray lined with baking paper.
5. Take a large mixing bowl and add the canned fish to it. Check it for bones.
6. Now grate the peel of half a lemon into the bowl and add 1 egg. Mix this well.
7. Now add the cayenne pepper, salt, and pepper and mix again.
8. Finally, add the mashed potatoes to the mixing bowl.
9. Wash your hands and knead this together until it forms a nice mixture.
10. Now make balls from the mixture, using the size you want the cookies to be. Place these balls on your tray/plate and put them in the refrigerator.
11. The mixture needs about an hour to firm up.
12. Take 2 bowls; put the breadcrumbs in one and the last egg in the other; beat the egg lightly.
13. Take the balls out of the refrigerator and gently flatten them so that the cookies have 2 flat sides for baking.
14. Heat the frying pan over medium heat and add both the 75 g butter and the sunflower oil. Set the heat low and let the butter melt in the oil.
15. The next step requires a little dexterity.
16. First, dip the cookies in the egg and then in the breadcrumbs. Then put them in the pan. When you have filled the pan, set it back on medium heat and fry the cookies for 5 minutes on both sides.
17. As soon as these are ready, you can do the next batch.
18. After that, simply enjoy.