Spring cutlets from chopped cod
6 servings
30 minutes
Spring cutlet made from minced cod is a delicate, aromatic dish of Yugoslav cuisine infused with Mediterranean flavors. Historically, such cutlets were prepared in coastal regions where fresh fish was the basis of many traditional recipes. The main feature of this dish is the combination of juicy cod with crunchy Kalamata olives, fresh herbs, and a light lemon accent. The addition of grainy French mustard adds spiciness while fresh basil and mint highlight the spring freshness. The cutlets turn out tender, slightly crispy on the outside and very aromatic inside. They are perfect as a light main dish and can also be part of a festive table, especially on warm spring days.
1
In a bowl, crumble a couple of pieces of whole grain bread, soak in enough milk, but not more.
- Wholegrain bread: 30 g
- Milk: 100 ml
2
Red onion, olives (remove pits beforehand), red bell pepper (1/4 part), chop 1 celery stalk very (!) finely. Don't overdo it with the mint!
- Red onion: 0.5 head
- Kalamata olives: 4 pieces
- Red sweet pepper: 100 g
- Celery: 1 stem
- Mint leaves: 3 pieces
3
Chop 4-5 leaves of green basil and 3 leaves of fresh mint.
- Green basil leaves: 5 piece
- Mint leaves: 3 pieces
4
Chop the cod fillet finely (pieces should not exceed size 1x1 cm).
- Cod fillet: 650 g
5
Squeeze out the soaked bread. Add a couple of eggs, grainy French mustard, salt, and pepper to the bread. Add chopped fillet, chopped vegetables, olives, and herbs. Mix everything well.
- Wholegrain bread: 30 g
- Chicken egg: 2 pieces
- Wholegrain mustard: 1 tablespoon
- Salt: pinch
- Ground black pepper: pinch
- Cod fillet: 650 g
- Red onion: 0.5 head
- Kalamata olives: 4 pieces
- Celery: 1 stem
- Red sweet pepper: 100 g
- Green basil leaves: 5 piece
- Mint leaves: 3 pieces
6
Heat the pan and add olive oil. Shape the patties using a 10 cm round mold. Fry the patties for 3-4 minutes on each side.
7
Sprinkle with freshly squeezed lemon juice before serving.
- Freshly squeezed lemon juice: to taste
