Cod fish cakes with potatoes and herb dip

Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 👩‍🍳✨

Cook the potatoes. Boil the potatoes in their skins in salted water over medium heat for about 30-40 minutes, until tender.

Chop the garlic. Peel the garlic and chop it finely.

Chop the cod. Cut the cod into thin slices and place it in a bowl together with the garlic.

Prepare the mixture. Add the eggs, a little milk and some of the breadcrumbs, mix; if the mixture is too thin, add more breadcrumbs, then season with salt and pepper.

Shape the fish cakes. Shape the mixture into fish cakes and, if necessary, brush them with egg so they hold their shape better.

Prepare the dip. Finely chop the dill and mix it with the sour cream.

Season the dip. Optionally add lemon zest, season with salt and pepper, and mix.

Fry the fish cakes. Heat a little oil and, optionally, butter in a pan over medium heat and fry the fish cakes slowly for about 5 minutes on each side so they cook through evenly.

Let them drain. Remove the fish cakes from the pan and let them drain on paper towels.

Serve. Cut the cooked potatoes in a cross, gently squeeze them, fill them with sour cream and dill, and serve with the fish cakes 🍽️✨