Name: Latvian Fish Cakes with Dill Sauce
Total time: 30 min
Yield: 4 servings
Cuisine: Latvian
Ingredients: 300g white fish (like cod or haddock); 1 medium onion; 2 eggs; 100g flour; 100g breadcrumbs; 100ml milk; Salt and pepper; 100g sour cream; Chopped dill; Carrot and cucumber for garnish

A traditional Latvian dish of crispy fish cakes served with a tangy dill sauce and fresh vegetables.

Method

Flake the cooked fish into a bowl and set aside.
Sauté the chopped onion until softened.
Mix the fish, onion, eggs, flour, milk, and seasoning into a batter.
Heat oil in a pan and drop spoonfuls of the mixture into the pan, flattening slightly.
Cook until golden brown on both sides.
Prepare the dill sauce by mixing sour cream, chopped dill, and a splash of lemon juice.
Serve the fish cakes with the dill sauce and sliced carrot and cucumber.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.