Canteen-style fish patties
Pollock provides complete protein, while lard adds structure and juiciness without a bread-based filler. Baking keeps the fish center tender and creates a light browned crust.
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Inventory: Blender, Oven
1 kg 666 gram
Servings: 5 (1 serving ≈ 158 gram)
Digestion time: 4 hour
Complete protein: ✔
Pass pollock (450 g), lard (200 g), and onion (100 g) through a meat grinder. Season the mixture with table salt (to taste) and black pepper (to taste), then knead well.
Shape 5 large patties of about 150 g each. Coat both sides with almond flour (40 g) and place the patties on a baking tray.
Bake the patties at 190 degrees C for about 30 minutes. Check that the fish is opaque and the juices are clear, then let the patties cool slightly.
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