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🍽️ Crispy Pollack Patties

460 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 clove of garlic
• 800 g pollack fillet
• 2 eggs
• salt
• 70 g spelt wholemeal flour
• pepper
• 2 handfuls herbs (10 g; dill, basil)
• chili flakes
• 1 shallot
• 250 g quark (20 % fat in dry matter)
• 2 tsp grainy mustard
• 2 tbsp rapeseed oil
• 1 organic lemon

Instructions

1. 1. Peel the onion and the garlic clove.
2. 2. Chop the onion and garlic very finely.
3. 3. Rinse the pollack fillet under cold water.
4. 4. Pat the fish dry with a kitchen towel.
5. 5. Cut the fish into bite-sized pieces.
6. 6. Put the fish, eggs, salt, flour, and pepper into a blender.
7. 7. Crush everything into a coarse mixture.
8. 8. Wash the fresh herbs.
9. 9. Shake the herbs dry.
10. 10. Chop the herbs finely.
11. 11. Mix half of the herbs with the chili flakes.
12. 12. Take portions of the fish mixture.
13. 13. Shape the balls with slightly wet hands.
14. 14. Form 8 round balls.
15. 15. Peel the shallot.
16. 16. Dice the shallot finely.
17. 17. Add the shallot together with the remaining herbs to a small bowl.
18. 18. Stir the quark, 1 to 2 tablespoons of water, and the mustard into the herb mixture.
19. 19. Season the dip to taste with a little salt and pepper.
20. 20. Fry the pollack balls in portions in a frying pan.
21. 21. Heat 1 tablespoon of rapeseed oil in the pan each time.
22. 22. Fry the balls at medium heat until golden brown.
23. 23. Turn the balls repeatedly while frying.
24. 24. Fry the balls for about 10 minutes.
25. 25. Place the finished balls on a serving plate.
26. 26. Rinse the lemon.
27. 27. Cut the lemon into wedges.
28. 28. Place the dip next to the balls.
29. 29. Serve the lemon wedges separately for squeezing.

Nutrition per serving

• kcal: 460
• Protein: 55 g · Fett/Fat: 19 g · Carbs: 16 g