• 250 g white fish
  • 250 g smoked (coley, haddock or if you are rich-cod)
  • 2 cup white crumbs (might need more)
  • one cup golden crumbs (or crushed corn flakes)
  • 2 eggs
  • 1 sweet apple (not a cooker)
  • 1 small onion


  • Poach or steam the fish, mash it up and check carefully for bones. Place it in a bowl.
  • Buzz the peeled apple and the onion in a blender until fine. Add to the fish.
  • Mix in one egg and start adding the crumbs until you have a doughy sticky mix that will keep its shape when moulded into a patty.
  • Shape the mix into balls or rissoles and dip in beaten egg and golden crumbs.
  • Fry slowly till brown. Season to taste but be aware that the smoked fish will add saltiness.