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🍽️ Japanese Pollack Meatballs

580 kcal · 30 min · 4 servings

Ingredients

• 1 egg white
• 300 g pollack fillet (well chilled)
• 3 tbsp breadcrumbs
• 2 tsp hot mustard
• salt
• pepper
• 10 g sushi ginger (jar)
• 3 tbsp salad cream
• 100 g soba noodles
• 1 lime
• 1 pinch wasabi paste
• 1 tsp sesame oil
• 2 tsp soy sauce
• 1 tsp sesame seeds
• 2 tbsp oil

Instructions

1. 1. Separate the egg. Use the yolk for another purpose.
2. 2. Wash the pollack fillet and pat it dry.
3. 3. Cut the fish into small pieces.
4. 4. Finely chop the fish pieces in batches using a food processor or a hand blender.
5. 5. Place the chopped fish into a bowl.
6. 6. Add 1 tablespoon of breadcrumbs and mustard.
7. 7. Season the mixture with salt and pepper.
8. 8. Wet your hands with water.
9. 9. Shape the fish mixture into 4 small meatballs.
10. 10. Place the meatballs in the freezer compartment for 5 minutes.
11. 11. Drain the ginger.
12. 12. Finely chop the ginger.
13. 13. Mix the ginger with the salad cream.
14. 14. Cook the soba noodles in boiling salted water according to the package instructions.
15. 15. Squeeze the lime.
16. 16. Whisk 2 teaspoons of lime juice in a bowl with wasabi paste, sesame oil, soy sauce, a little salt, and pepper.
17. 17. Drain the noodles in a colander.
18. 18. Rinse the noodles briefly with cold water.
19. 19. Add the noodles to the bowl with the wasabi sauce.
20. 20. Mix the remaining breadcrumbs with the sesame seeds.
21. 21. Roll the meatballs in the breadcrumb-sesame mixture.
22. 22. Press the breadcrumbs firmly onto the meatballs.
23. 23. Heat oil in a non-stick pan.
24. 24. Fry the meatballs golden brown on each side for 3 to 4 minutes over medium heat.
25. 25. Place the noodles on plates.
26. 26. Serve the meatballs on top of the noodles.
27. 27. Serve the ginger mayonnaise on the side.

Nutrition per serving

• kcal: 580
• Protein: 43 g · Fett/Fat: 22 g · Carbs: 50 g