Mashed Potatoes with Fish Cutlets

Peel the potatoes, cut into evenly sized pieces, cover with 1800 ml water, season with salt and cook after boiling for 20–25 minutes until tender.

Rinse the white fish fillet, pat dry and grind in a meat grinder or food processor. Finely chop the onion.

Soak the white bread in 150 ml milk for 10 minutes, squeeze out and grind together with the fish and onion. Add the egg, dill, salt and black pepper, mix the mixture thoroughly and refrigerate for 30 minutes.

Shape into 8 flattened cutlets and coat them in breadcrumbs. Heat oil in a skillet and fry the cutlets over medium heat for about 5 minutes on each side, until cooked through and golden brown.

Drain the water from the cooked potatoes and return the pot to low heat for 1–2 minutes to let the potatoes dry out.

Warm the remaining 150 ml milk with the butter, without letting it boil. Mash the hot potatoes with a potato masher, gradually pouring in the milk-butter mixture, and bring the mash to a smooth consistency.

Serve the mashed potatoes hot alongside the fish cutlets, garnished with a lemon wedge.