150g salmon fillet
A handful of dill
Two handfuls of spinach
5 tablespoons butter milk
3 tablespoons oat flakes
This recipe works very well with frozen fish fillets!
Cut both fish fillets into small chunks and add the juice of half a lemon and season with pepper and salt. Blend with a hand blender and add half of the dill and oat flakes. Stir together and form patties. Heat some vegetable oil in a pan and cook the fish cakes until they start to brown.
In the meantime wash the spinach and leave in cold water for a couple of minutes. Mix buttermilk with the juice of half a lemon and the rest of the dill. Sprinkle the spinach and the fish cakes with the dressing and serve.
Printable PDF version: Fish Cakes on Spinach