Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) boneless cod or pollock, finely minced
- 1.4 oz (40 g) white bread, crust removed
- 1.8 oz (50 g) milk
- 1.8 oz (50 g) egg, one large
- 2.1 oz (60 g) onion, finely grated
- 0.9 oz (25 g) breadcrumbs
- 2.0 tsp (9 g) neutral oil
- 4.2 oz (120 g) plain Greek yogurt
- 4.2 oz (120 g) cucumber, finely diced
- 0.4 oz (10 g) dill, chopped
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Check fish carefully for bones. Soak bread in milk for 5 minutes, then mash. Mix with fish, egg, onion, half the dill, salt and pepper.
- Shape into four cutlets and coat lightly in breadcrumbs. Chill for 15 minutes, additional to active preparation.
- Heat oil in a skillet over medium heat. Cook for 4–5 minutes per side, then cover on low heat for 3–5 minutes until centers reach 160°F (71°C), which also cooks the egg mixture.
- Mix yogurt, cucumber and remaining dill. Serve two cutlets per person with the sauce.
Cook’s note: A practical minced-fish version. Thoroughly seal and chill the cutlets so they hold together in the pan.
Allergens: Fish, wheat, egg and milk.
Approximate nutrition per serving: 392 kcal · Protein 46 g · Carbohydrates 25 g · Fat 12 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.