• Boil the potatoes and smash. Let them cool down.
• Cook the fish with bay leaves. Cool down.
• Mix the potatoes with fish, egg, chives, dill, salt, and pepper. Set aside in the fridge for half an hour.
• Shape into cutlets, coat (I used bread crumbs) and fry.

I have served with buckwheat mixed with chopped sun-dried tomatoes, green beans, mini carrots and peas.