These little balls are simply irresistible

The recipe for fish cakes is very simple, but very tasty.
The recipe for fish cakes is very simple, but very tasty. 61

Fast food doesn’t have to be unhealthy and delicious meals don’t need meat! Bets?! This quick meatball alternative is really delicious! Here comes the recipe for fish cakes.

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Fish cake ingredients

you need: 500 grams pollock, 2 eggs, 75 grams rusk, 2 teaspoons mustard (medium spicy), 2 tablespoons vegetable oil, 2 tablespoons butter, 3 green onions, 20 grams dill, 1 organic lemon, 10 grams parsley, salt, pepper

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This is how fish cakes are made

This is how it’s done: Wash and dry the green onions and chop off the roots and the dark green part. Then chop the green onions. Wash the dill and shake it to dry, then chop off the dill ends well. Wash the lemon in hot water, dry it and grate about ½ teaspoon of the peel (for fish cakes). Juicing.

Wash the parsley, shake it to dry and chop the leaves finely. Wash the fish under cold running water, dry it and cut it into 1-2 cm cubes. Crack the eggs into a bowl and beat them.

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Combine the fish fillet with 2 teaspoons of lemon juice, lemon peel, parsley, dill and breadcrumbs and knead well with cold, clean hands. Season with mustard, salt and pepper. Shape the mixture into balls and flatten slightly.

Heat the vegetable oil and butter in a large skillet. Fry the fish cakes over medium heat for 4-5 minutes on each side until golden brown. Serve fish cakes with cucumber salad, for example. enjoy your meal!

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Fish cakes taste especially good with cucumber salad.
Fish cakes taste especially good with cucumber salad. imago / shoot shop

How healthy are fish cakes?

Like all lean fish, pollock provides relatively modest amounts of omega-3 fatty acids. It also contains slightly less iodine than other marine fish. On the other hand, pollock is a particularly good source of high-quality proteins.

Tip: if you want to enjoy pollock with a clear conscience, pay attention to its origin. The World Wide Fund for Nature recommends giving preference to coalfish from the North Arctic and buying those from the North Atlantic Ocean only in exceptional cases.

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