Fish cutlets with carrots
4 servings
60 minutes
Fish cutlets with carrots are a harmonious combination of tender pollock fillet, juicy carrots, and savory cheese, creating a refined taste with a slight sweetness from the vegetables. The dish has roots in European cuisine, where simplicity and naturalness of ingredients are valued. Baking in the oven gives the cutlets an appetizing golden crust while remaining soft and juicy inside. Yogurt and egg add special tenderness to the texture, while spices highlight the fish's marine notes. These cutlets are an ideal option for healthy eating: they are light, nutritious, and pair well with greens and lemon. They can be served with mashed potatoes, fresh vegetables or a light sauce, making the meal even more delightful. This dish is suitable for both family dinners and festive tables.
1
Finely chop the fish. Add cheese, chopped onion, grated carrot, yogurt, egg, spices, and salt to the fish.
- Pollock: 500 g
- Cheese: 50 g
- Onion: 50 g
- Carrot: 100 g
- Natural yoghurt: 50 g
- Chicken egg: 1 piece
- Salt: to taste
2
Mix the minced meat thoroughly with a spoon.
3
Shape the patties, place them on a baking sheet, and bake in the oven for 20 minutes at 220 degrees.
4
You can garnish with herbs and lemon slices when serving.