Fish cakes
Chopped pollock with bread, egg and dill — warm with potato salad, cold in a roll with remoulade.
- Time
- 40 min
- Effort:
- medium
- Origin
- Northern Germany
- Season
- all year
- fish
- budget
- batch-cook
- freezes well
- kid-friendly
Ingredients for 4 portions
600 gpollock fillet
1stale rolls
1onions
1eggs
½ bunchdill
1 tspmedium mustard
1lemons
50 gbreadcrumbs
4 tbsprapeseed oil
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Cereals containing gluten
- Eggs
- Fish
- Mustard
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 351 kcal |
|---|---|
| Protein | 33.9 g |
| Fat | 15.7 g |
| Carbohydrates | 16.9 g |
| of which sugar | 2.7 g |
| Fibre | 1.6 g |
| Salt | 0.8 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Finely chop the fish with a large knife (do not blend), soak and squeeze the roll.
- 2
Mix with finely diced onion, egg, mustard, chopped dill, lemon zest, salt and pepper.
- 3
Shape patties, coat in breadcrumbs.
- 4
Fry in oil over medium heat 4 minutes per side.
Sides
Part of the meal: planned along with the dish, and swappable or removable in the week. Their ingredients go on the shopping list too.
