Pan-fried fish cakes with boiled potatoes and a fresh cucumber salad with sour cream and dill.
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.
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