Fish paddies

Oof, the frustration with taking photo's when it's getting dark so early in the afternoon. I'm afraid my photo's will get worse now with every day. If anyone has a cheep solution/tip for light, let me know!

But first: Fish paddies/burgers.

I tried to keep the flavours a little more North European and served them with green beans and mashed potatoes with nutmeg and horse radish.

Ingredients (6 paddies):

• 250 gram cod filet • 250 gram pangasius filet • 1 egg • 3 spring onions • 1 garlic cloves • salt and pepper • 2-3 tbsp flour • 1 tsp dill • 1 cup bread crumbs • zest of one lemon •

1. Start with chopping your fish duper fine, like ½ cm cubes. Run your knife through the chopped first a few more extra times. You don't want large chunks, but you also don't want a paste. Put in a large bowl.

2. Finely chop the spring onion and add to the fish with the egg, salt, pepper, minced garlic, lemon zest and dill. Mix everything well.

3. Add the flour one tablespoon at a time. Fish that has been frozen looses more liquid than fresh fish, so you might need more flour when you use frozen filers. The final consistency needs to be slightly thick and sticky.

4. Get a deep plate and put the bread crumbs in it. Get a nice big scoop of the fish and make a nice, round paddy. Cover the paddy in bread crumbs and shape one last time. Do this until you used all the fish.

5. Get a large non-stick pan and add a good amount of oil. Fry the paddies on low-medium heat until nice and golden and cooked on the inside. Don't use too much heat, or the bread crumbs will burn.

Serve with potatoes or on a bun with spicy ketchup or tartar sauce.

Next time I will add some Asian flavours! It was a great success!