Cod Fishcakes with Pickle Yogurt Sauce

Finely chop the onion (100 g), green onion (10 g), dill (20 g), parsley (10 g), and sugar-free pickled cucumbers (80 g). Divide the dill in half: one part goes into the fish mixture and the other into the sauce.

Fry the onion in part of the sunflower oil (20 g) until soft.

Cool the onion before adding it to the fish mixture.

Blend the cod (500 g) in a food processor until minced.

Add the egg (50 g) and almond flour (15 g), then mix in the prepared green onion, parsley, and half the dill. Season with table salt (5 g), mix, and shape into small patties.

Fry the fishcakes in the remaining sunflower oil until golden. Check the thickest part: the fish should reach 63°C or become opaque and separate easily with a fork.

For the sauce, mix greek yogurt (100 g), the prepared pickles, lemon zest (10 g), and the remaining half of the dill. Serve with the hot fishcakes.