Sig's fish wrapper

Name: Sig's fish wrapper
Yield: 3-4 servings
Cuisine: British
Ingredients: 2 small fresh pieces of salmon without skin; 2 small fresh pieces of white fish without skin; 2 boiled potatoes, seasoned and mashed; 1 medium carrot; 1 small onion very finely chopped; 1 small leek, sliced thinly; 2-3 tablespoons breadcrumbs; 1 medium egg; 6 medium soft tortilla; Lettuce, tomato and chilli pepper pickle (optional); to taste Salt and pepper; I mixed firecracker sauce with garlic mayonnaise for sauce; I added homemade mini hasselbeck potatoes

Sigrun @sigrun

German, living in England

Loved combining leftover potato mash and I am happy that these patties can be eaten hot or cold.

Sigrun @sigrun

German, living in England

Loved combining leftover potato mash and I am happy that these patties can be eaten hot or cold.

Saved

Ingredients

3-4 servings

2small fresh pieces of salmon without skin
2small fresh pieces of white fish without skin
2boiled potatoes, seasoned and mashed
1medium carrot
1small onion very finely chopped
1small leek, sliced thinly
2-3 tablespoonsbreadcrumbs
1medium egg
6medium soft tortilla
Lettuce, tomato and chilli pepper pickle (optional)
to tasteSalt and pepper
I mixed firecracker sauce with garlic mayonnaise for sauce
I added homemade mini hasselbeck potatoes

Saved

Steps

1

Clean your fish filet, steam gently, mix together, cool down, drain off juices off, discard the juices.
2

Mix the fish with the leeks, onions, mashed potato and carrots. Then add 2-3 tablespoons breadcrumbs and one egg. Mix until well combined.
3

Rest the mixture in fridge for about 15 minutes then make small patties or little balls. Fry gently in a little olive oil until golden brown all over.
4

Spread the tortillas with the firecracker and garlic sauce. Top with lettuce tomato, pepper pickle if wished. Then add the pattie or fill with a few of the little fried balls. Fold over and enjoy hot or cold. I served them with mini hasselbeck potatoes from my recipes here.