The specific smell of pike in this version of cutlets is beaten off by fried onions and ... lard!
Peel and cut the onion into quarter rings. Finely chop about a quarter of the fat and melt in a pan. Add onion, salt and fry until golden brown. Cool down. Cut the pike fillet from the skin, if any. Run your fingers through the flesh, checking for pits. If there is, remove with tweezers. Cut the pulp into medium pieces.
Cut the rest of the fat into small pieces as well. Turn pike, bacon and onions through a meat grinder.
Peel potatoes and grate on a fine grater. Chop the greens very finely, removing the tough stems. Add potatoes and greens to minced fish, salt, pepper and refrigerate for 15–20 minutes.
Then form small fish cakes with wet hands, dust them with flour. Fry cutlets in a small amount of vegetable oil until golden brown on both sides. Bring to the oven, if desired.