Classic British Fish Cakes vs Leberspätzlesuppe (Liver Dumpling Soup)

Both dishes lean on egg, breadcrumbs, onion, parsley and butter, but put them to very different work. In the fish cakes, butter enriches a mash of potato and milk folded with flaked white fish, raw chopped onion and parsley, while egg and breadcrumbs form an outer coating that pan-frying turns golden and crisp, with lemon wedges served alongside. The liver dumplings instead bind smooth minced calf liver with egg and breadcrumbs, add onion softened in butter and a warm note of nutmeg, then poach gently in beef broth until firm yet springy, finished with chives.