Pollock Fish Cakes with Carrot and Onion

Simple, tasty fish cakes made from ground pollock.

Recipe author

Servings:

Pollock

Onion (1 large or 3 small)

Carrot (1 large or 2-3 small)

Eggs (3 small or 2 large)

Salt

Ground black pepper

Nutmeg

0.5

White bread

Breadcrumbs

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 64 % 14 g

Fats 9 % 2 g

Carbohydrates 27 % 6 g

99 kcal

GI: 17 / 17 / 67

Cooking method

Step 1:

Slice the onion into half-moons and grate the carrot on the coarse side of a grater. Sauté both in vegetable oil. Near the end you can add a pinch of nutmeg (optional). Then run the sautéed vegetables through a blender or meat grinder until smooth.
Step 2:

I used store-bought ground pollock. Thaw it and squeeze out the excess water. Add 3 eggs (adjust to your mixture—start with 2, and add a third if the cakes fall apart). Mix in the ground vegetables, plus salt and pepper to taste. Ahead of time, soak a piece of white bread in water, squeeze it out, grind it, and add it to the fish. Knead the mixture well.
Step 3:

Shape the cakes and roll them in breadcrumbs (or flour, if you prefer). Fry in vegetable oil on both sides until golden brown. I ended up with 19 cakes.
Step 4:

Enjoy!