Potato and fish cutlets

These fish cakes are made from boiled salmon and mashed potatoes, with the addition of parsley.

Ingredients

• Fresh salmon - 450 g
• Mashed potatoes - 450 g
• Bulb onion - 1 pc.
• Fresh parsley - 30 g chopped + 2-3 sprigs
• Lemon - 1 wedge
• Bay leaf - 1 pc.
• Butter - 25 g
• Oat flakes (ground) for breading
• Butter and vegetable oil for frying
• Ground black pepper - to taste
• Watercress for serving

Directions

1. Cut the fish into pieces and put in a saucepan along with a slice of lemon, bay leaves and whole sprigs of parsley, pour cold water so that it only covers the fish. Bring the fish to a boil over medium heat and cook for 5-7 minutes. Remove the pieces of boiled fish from the broth, cool slightly. Separate fish fillets from bones and skin.
2. Heat 25 g butter in a large skillet, add finely chopped onion and cook, stirring occasionally, until soft.
3. Add fish fillet pieces, mashed potatoes and chopped parsley to the pan, pepper to taste, mix.
4. Put the potato and fish mass on a work surface sprinkled with ground flakes, divide into two parts. Divide each part into 4 parts, form a cutlet from each, roll in ground flakes.
5. In a large skillet, heat the vegetable oil and a little butter, put the potato-fish cakes in the pan. Fry fish cutlets on both sides until golden brown.
6. Put the finished cutlets on a paper towel, let the excess oil soak a little, and then transfer the cutlets to a plate. Serve fish and potato patties with watercress and sauce of your choice.