Juicy Cod Patties with Mashed Potatoes and Avocado

Main Dishes • European

Time 30 minutes + 1 hour

Ingredients 15

Servings 4

Description

Recipe from Chef John Smith for a popular American restaurant.

Ingredients

Cod fillet 30 oz
Onion 10 oz
Nut crumb 5 oz
Milk 5 fl oz
Cream 5 fl oz
Butter 5 oz
Avocado 2 pieces
Tomatoes 1 piece
Meyer Lemon Juice 0 fl oz
Cilantro 2 sprigs
Mild Chili Spice 1 piece
Potato 20 oz
Herbs to taste
Salt to taste
Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Finely chop the onion (300 g) and sauté it in vegetable oil until lightly golden.

Step 2

Soak the bread in milk (120 ml).

Step 3

Pass the fish fillet together with the onion through a meat grinder.

Step 4

Add the bread along with the milk, and pass it through the meat grinder again.

Step 5

Add the cream, salt, pepper, and softened butter (50 g).

Step 6

Mix the filling and refrigerate for 1 hour.

Step 7

Shape the minced meat into round patties, similar to burger patties, and fry on both sides in a well-heated skillet until cooked through.

Step 8

Prepare avocado puree. Cut the avocado in half, twist the halves in opposite directions to separate them, and remove the pits.

Step 9

Scoop the flesh out of the skin and mash it with a fork. Drizzle with lemon juice.

Step 10

Cut the chili pepper in half lengthwise, remove the seeds, finely chop the pepper, and add it to the avocado.

Step 11

Finely chop 50 g of onion and mix it into the avocado puree.

Step 12

Add chopped cilantro and mix well.

Step 13

Prepare mashed potatoes. Peel the potatoes and boil them in salted water until tender.

Step 14

Drain in a colander and shake well to remove excess moisture.

Step 15

Mash the potatoes with a potato masher until smooth, then add milk, butter, salt, and pepper, and mix well.

Step 16

Cut the tomato in half, scoop out the seeds, and dice the flesh into small cubes.

Step 17

To serve, place the mashed potatoes on a plate, then add the cutlet on top, and finish with a dollop of avocado puree on the cutlet.