Homemade fish patties
Pollock provides complete protein and iodine, while egg and butter make the patties tender and satisfying. Onion adds juiciness, and almond coating creates browned edges without bread.
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Notes
2 kg 222 gram
Servings: 10 (1 serving ≈ 120 gram)
Digestion time: 3 hour
Complete protein: ✔
Preparation
Fry finely chopped onion (100 g) in butter (80 g) until soft.
Grind pollock (900 g) together with the cooked onion and butter. Add egg (50 g), table salt (3 g), and black pepper (1 g), then knead the mixture thoroughly.
Frying
Shape ten patties and coat them with almond flour (40 g).
Fry the patties in olive oil (30 g) on both sides until browned and cooked through.
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