Fish cakes with potatoes and cucumber salad

Scrub 500 g potatoes and boil in salted water for 15–20 minutes until tender.

Slice 1 medium cucumber thinly. Mix with 100 ml sour cream, chopped 1 tbsp fresh dill and 1/2 tsp salt.

Melt 1 tbsp butter in a pan and fry 400 g fish cakes for 3–4 minutes on each side.

Serve the fish cakes with the potatoes and cucumber salad.