Recipe for: Fish patties with potatoes and dill - photo 1
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Recipe for: Fish patties with potatoes and dill

Main Dishes Regional Cuisine of Poland 40 min Medium 7 wyświetleń ~44.89 PLN - (0)
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Description

Traditional Polish fish patties served with delicate mashed potatoes flavored with fresh dill. The dish combines the creamy texture of the potatoes with juicy, slightly crispy cod (or other white fish) patties, seasoned with onion and egg as a binder. This is a lunch proposal perfect for a family spring meal — light, aromatic thanks to the dill, and visually pleasing: golden patties next to bright mashed potatoes with green accents. Serve with a slice of lemon and a cool yogurt or sour cream sauce. The dish is hearty, easy to prepare in 40 minutes, and fits well into Polish cuisine with a touch of home comfort.

Ingredients Used

Ingredients (13)

Servings:
4
  • Cod 600 g
  • Potatoes 5.3 szt. (~800 g)
  • Onion 1 szt. (~150 g)
  • Chicken egg 2 szt. (~120 g)
  • Breadcrumbs 80 g
  • Butter 30 g
  • Milk 100 ml
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Dill 1.5 pęczki (~30 g)
  • ✨ Opcjonalne
  • Lemon 1.5 szt. (~120 g)
  • Natural yogurt 200 g
💰 Szacowany koszt dania: ~44.89 PLN (11.22 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Potatoes and puree

1

Peel the potatoes, wash them under running water, and cut them into even pieces (about 2-3 cm). Transfer to a pot, cover with cold water so that the water covers the potatoes by 1-2 cm. Add 3 g of salt (half of the salt from the recipe). Bring to a boil over high heat, then reduce the heat to medium-low and cook for 15-18 minutes, until a fork easily goes into the potato - this is a sign that they are soft.

Ingredients: Salt
Use a large pot with a lid to bring the water to a boil faster. Check the tenderness of the thickest piece with a fork.
7

When the potatoes are soft, drain them thoroughly in a colander. Set aside for 1-2 minutes to allow them to steam off. Transfer back to the pot or to a large bowl and mash with a hand masher. Add butter (30 g) and gradually pour in milk (100 ml), mixing or mashing until you achieve a smooth puree. Add chopped dill (20 g) and season with salt to taste (the remaining amount, if needed). The puree should be creamy and light, not runny.

Ingredients: Butter, Milk, Salt
Use a potato masher or a whisk; avoid using a hand mixer for too long (it can make it gummy). Check the consistency: if it's too thick, add 1-2 tablespoons of milk.

Fish and patties

2

If you are using fresh cod, check for bones. Cut the fillet into smaller pieces. If you are using frozen, make sure it is completely thawed and drained of liquids. Cut the fish into pieces and place it in a bowl.

Ingredients: Cod
Use a sharp knife and a clean cutting board; if you find any bones, remove them with tweezers. The fish can also be briefly scalded with boiling water (10-20 s) and drained to make it easier to separate into flakes.
3

In a pan, heat 10 g of rapeseed oil over medium heat. Finely chop the onion. Sauté the onion for 3-4 minutes until it is translucent and slightly golden. Transfer the onion to a bowl with the fish.

Ingredients: Rapeseed oil, Onion
Use a 24-26 cm non-stick frying pan. Do not fry the onion for too long to avoid bitterness.
4

To the bowl with fish and onion, add 80 g of breadcrumbs and 120 g of egg (2 eggs). Break the fish apart with a fork or potato masher until a uniform mixture with small pieces is formed. Add 2 g of black pepper and the remaining salt (3 g). Mix by hand or with a spoon until combined. The mixture should be sticky but moldable; if too loose, add 10 g of breadcrumbs at a time to achieve the right consistency.

Ingredients: Cod, Breadcrumbs, Onion, Black pepper, Salt
Use a large bowl and a wooden spoon or a mixer with a dough hook. The dough should hold its shape after being formed - check by shaping a small patty and pressing it lightly.
5

Form the patties with a diameter of about 8 cm and a thickness of 1.5 cm. Coat each patty on both sides with the remaining breadcrumbs (or flour, if you prefer). Place the patties on a plate and let them rest for 5 minutes so the breadcrumbs gently adhere and the mixture stabilizes.

Ingredients: Breadcrumbs, Cod
Hand shape: wet your hands with water so that the dough does not stick excessively. If the dough is very sticky, chill it in the fridge for 10 minutes.
6

In a large skillet, heat the remaining rapeseed oil (about 20 g, or 1-2 tablespoons). Fry the patties in batches over medium heat for 3-4 minutes on each side, until golden and firm. Check if the center is not raw: gently press the patty with a knife — the meat should be opaque and easily break apart, not pink.

Ingredients: Rapeseed oil, Cod
The best pan is 26-28 cm in diameter; do not transfer too many cutlets at once (no more than 3-4), as the oil temperature will drop and the cutlets will steam instead of frying.

Assembly and serving

8

On a plate, place a portion of puree (about 180-200 g per person) and next to it, lay 2 fish patties. Sprinkle everything with fresh dill (the remaining 10 g). Serve with a slice of lemon and an optional sauce: mix 200 g of natural yogurt with 10 g of finely chopped dill and 5 ml of lemon juice, season with salt and pepper.

Ingredients: Cod, Lemon, Natural yogurt
For decoration, use a sprig of dill and a thin slice of lemon. If you are not using yogurt, serve with a spoonful of sour cream.

Final tips

9

Check the taste and consistency: the patties should be crispy on the outside and tender on the inside; the puree should be creamy, not too dry. If the patties fall apart too much, add 10-20 g of breadcrumbs or one more small egg next time.

Ingredients: Breadcrumbs
If you prepare them in advance, the patties can be baked in the oven for 5-8 minutes at 180°C to regain their crispiness. Use a kitchen thermometer to check the internal temperature of the fish — it should be at least 63°C.

Fun Fact

💡

Fish patties have been popular in Polish cuisine since the times when fresh fish was usually prepared after lunch - using leftover fish helped avoid food waste. The addition of dill is a classic Polish flavor, often used with fish and potatoes.

Best for

rodzinny obiad niedzielny lunch świąteczny stół z rybą

Tips

🍽️ Serving

Serve the patties immediately after frying, while they are still crispy. They pair well with a light cucumber salad or sauerkraut. A slice of lemon squeezed just before eating enhances the flavor of the fish.

🥡 Storage

Store the patties and mashed potatoes separately in the refrigerator for up to 2 days in an airtight container. For reheating: it's best to bake the patties in the oven for 8-10 minutes at 180°C, gently warm the mashed potatoes over low heat with the addition of a tablespoon of milk. Long storage of fried patties is not recommended, as they lose their crispiness.

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