Pollock Fish Cakes with Dill Yogurt Sauce
Light fish cakes made from pollock served with a refreshing dill yogurt sauce. A protein-rich and healthy dish.
- 20 minutes
- 1 serving
- Main course
- gluten-free
- pescatarian
- high in protein
- microbiome-friendly
- aids digestion
- probiotic
- kalorienarm
Ingredients
- 200 g Pollock
- 30 g Egg
- 20 g Oatmeal
- 100 g Yogurt
- 0.15 piece Dill
- 50 g Lemon
- 5 g Olive oil (extra virgin)
- 2.5 g Salt
- 1.3 g Pepper
Instructions
- Mix chopped pollock with egg, oatmeal, half of the dill, salt, and pepper.
- Form small fish cakes.
- Heat olive oil in a pan and fry the fish cakes until golden brown on both sides (about 3-4 minutes per side).
- For the sauce, mix yogurt with the remaining dill, lemon juice, salt, and pepper.
- Serve fish cakes with the dill yogurt sauce.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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