Baked Pollock Patties
Pollock provides complete protein and iodine, while a small amount of pork fat keeps the lean fish juicy. Psyllium binds the patties without flour or extra carbs.
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Inventory: Blender, Oven
2 kg
Servings: 5 (1 serving ≈ 256 gram)
Digestion time: 4 hour
Complete protein: ✔
Pat the thawed pollock (1000 g) very dry so the mixture is not watery. Blend the fish with pork fat (150 g), onion (100 g), and garlic (10 g).
Add psyllium (10 g), paprika (2 g), pepper blend (2 g), and salt (5 g). Mix the fish mixture thoroughly and shape about 15 small patties.
Line a baking sheet with parchment, arrange the patties, and bake at 180°C for about 30 minutes. Brush the patties with their released juices every 10 minutes so the surface stays moist.
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