Fish patties with cottage cheese
Cod and 9% cottage cheese provide complete protein and calcium, while dill and garlic give the patties a fresh savory aroma. A short sear followed by baking keeps the center juicy and the crust browned.
Divide olive oil (100 g) into two portions. Sauté finely chopped onion (160 g) in the first portion until soft, then cool it.
Pass cod (500 g) and the cooled onion through a meat grinder. Add cottage cheese 9% fat (200 g), egg (50 g), almond flour (50 g), keeping some for coating, dill (15 g), garlic (10 g), table salt (to taste), and black pepper (to taste). Mix until uniform.
Chill the mixture in the refrigerator for 10 minutes. Shape the patties, coat them with the remaining almond flour, and fry them in the second portion of oil until golden.
Transfer the patties to a baking dish and bake at 180 degrees C for 15 minutes. The juices should be clear when a patty is pierced.
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