Copenhagen Cod Cakes

Directions

1. Bring water to a boil. Add dill sprigs and peppercorns. Reduce heat and add cod fillets.
2. Simmer until fish is opaque, about 5 minutes. Remove with slotted spoon. Drain well and flake fish into a large bowl.
3. Add potatoes, carrots, 1/4 cup breadcrumbs, dill and onion. In another bowl, combine mayonaise, pickle, egg and mustard. Fold into fish mixture. Form into six patties. Place remaining breadcrumbs on a plate and coat fish cakes well. Cover and refrigerate 1 hour.
4. Heat oil and butter in a skillet. Cook as many fish cakes as will fit in pan allowing enough room to turn. Saute 3 to 4 minutes on each side. Keep warm until ready to serve.