Juicy fish cakes with zucchini and carrots baked in the oven
6 servings
90 minutes
Juicy fish patties with zucchini and carrots are a true embodiment of lightness and health. Based on traditional European recipes, they reveal the tenderness of river pike enriched with the freshness of zucchini and the sweetness of carrots. Soft bread gives the patties an airy texture, while fragrant spices and herbs make them aromatic and appetizing. This recipe is perfect for those looking to diversify their diet with light yet nutritious dishes.
1
Prepare the necessary ingredients.
2
Clean the pike from scales, remove the entrails, separate the fillet from the bones, and remove the skin. Rinse well under running water, dry slightly with a paper towel, and check for any remaining bones.
- River pike fillet: 400 g
3
Pass the fish fillet through a meat grinder.
- River pike fillet: 400 g
4
Peel the onion, wash it well, cut it into pieces, and pass it through a meat grinder.
- Onion: 50 g
5
Cut the dry bread into pieces and pass it through a meat grinder.
- Stale white loaf: 100 g
6
Peel the garlic, wash it well under running water, and press it into the container with the fish mince and onion.
- Garlic: 2 cloves
7
Add salt and a mixture of ground peppers to the minced meat to taste. Mix everything well.
- Salt: to taste
- Ground pepper blend: to taste
8
Peel the carrot, wash it well, and grate it on a fine grater. Wash the parsley or dill under running water, remove any excess, chop finely, and add it to the minced meat.
- Carrot: 50 g
- Fresh herbs: to taste
9
Grate the young zucchini on a fine grater and add it to the fish filling and carrots.
- Baby courgettes: 100 g
10
Mix the minced meat well until homogeneous.
11
Grease the baking dish with vegetable oil. Form the patties with wet hands and place them in the dish.
- Vegetable oil: 25 ml
12
Bake in the oven uncovered at 180 degrees for about 30-40 minutes.