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Baked Fish and Cottage Cheese Patties

An unexpected but delicious pairing of two wholesome foods! These baked patties bring together lean, vitamin-rich white fish and cottage cheese, which is packed with the calcium your bones love. With just a handful of ingredients, they're budget-friendly and simple to make. Baking instead of frying keeps them light, so they're a great fit for a kids' menu or a lighter, diet-friendly meal.

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Fish cutlets with cottage cheese in the oven
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 % 12 g
Fats 38 % 9 g
Carbohydrates 13 % 3 g
179 kcal
GI: 33 / 67 / 0
  • Rinse and pat the white fish fillet dry, then run it through a meat grinder twice. The second pass is important — it catches any tiny bones that might have slipped through. If you're starting with a whole fish, scale it, cut off the head and fins, and gut it first. Rinse well under running water, pat dry with paper towels, then remove the fillets by cutting along the backbone. Onion is the only vegetable in these patties. Peel it, rinse it, and chop it finely with a knife.
  • Set a small skillet with a little vegetable oil over medium heat, add the chopped onion, and sauté until golden, stirring often. Stir the sautéed onion into the fish. For an even lighter version — or if small children will be eating them — you can skip sautéing and instead grind the raw onion right into the mix with the fish; it adds moisture and flavor without noticeable pieces. Add the cottage cheese to the fish and onion. Full-fat is better here: it stays creamy instead of baking into rubbery little curds, and the finished patties come out more tender. Add the eggs, salt, black pepper, and semolina, and mix thoroughly. Let the mixture rest for 20 minutes so the semolina can swell and firm up the mix (leave it at room temperature rather than the fridge — it works faster and better). Meanwhile, preheat the oven to 400°F (200°C). With wet hands, shape the mixture into round or oval patties and set them on a baking sheet; they can sit close together. Pour a little water onto the sheet between the patties so they stay moist and don't dry out. Bake at 400°F (200°C) for 20 minutes. Serve hot with any side you like. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Semolina - 340  kcal/100g
  • Cottage cheese of 40% fat content - 466  kcal/100g
  • Cottage cheese of 20% fat content - 233  kcal/100g
  • Cottage cheese of 18% fat content - 226  kcal/100g
  • Cottage cheese of 10% fat content - 156  kcal/100g
  • Low-fat cottage cheese - 75  kcal/100g
  • Cottage cheese with sour cream - 260  kcal/100g
  • Fruit cottage cheese - 147  kcal/100g
  • Soft dietary cottage cheese - 170  kcal/100g
  • Vitalinia cottage cheese - 64  kcal/100g
  • Cottage cheese 'morning' ( 'danone') without sugar - 91  kcal/100g
  • Cottage cheese - 156  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Fish fillet - 204  kcal/100g

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