1. Finely chop the fish fillet or mash it with a fork.
2. Add the milk-soaked, squeezed bread roll, then mix in the egg, grated onion, mustard and chopped dill.
3. Season with salt and pepper and work it well into a mouldable mixture.
4. With wet hands, shape flat patties and turn them in breadcrumbs.
5. Fry them in hot oil until golden on both sides.
6. Serve the fish patties drizzled with lemon juice, with remoulade or potato salad.
Tip: If the mixture is too soft, add a little more breadcrumbs - this keeps the patties from falling apart while frying.
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