Fish cakes with oat flakes

Ingredients for 20 servings:

• 1 kg pollack fillet(s), frozen
• 2 m.-sized onion(s)
• 2 tbsp oil
• 100 g oat flakes
• 2 eggs
• 30 g parsley
• Salt
• pepper
• 50 g anchovies, 1 small jar, as desired

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

made from pollock, simply prepared

This recipe yields approximately 20 small meatballs. The pollock fillets should already be thawed or at least partially thawed. To add a little extra flavor, you can add other fish, such as a jar of anchovies, to the pollock. For larger quantities of other fish, the amount of pollock will need to be reduced accordingly. First, finely dice the onions and sauté them in a pan with a little oil until translucent. Set aside and let cool. In the meantime, pat the fish dry. I actually wring it out because frozen fish absorbs so much water. Then cut it into large cubes, place it in a bowl, and add the anchovies, if desired. Blend everything with a hand blender until smooth. In another bowl, combine the oats with the eggs. Add the cooled onions and herbs, and mix everything together. Season well with salt and pepper; don’t skimp on the salt, or the meatballs will end up taste bland. Add the oat mixture to the fish and mix everything well. Taste again and adjust seasoning if necessary. Now it’s time to fry and wait. Don’t make the meatballs too flat, as otherwise they’ll dry out quickly. Peanut oil is good for frying; it also brings a nice nutty flavor. Fry each meatball for about 4-6 minutes on each side, until golden brown. Don’t fry them too darkly, as this will make them bitter. The meatballs make great fish burgers or simply serve them with a fresh salad. I like to eat them on their own as a protein-rich snack when a little peckish strikes. Note: The specified time includes all chopping and frying in two pans at the same time. Therefore, some people may need longer for one, others less, depending on their skill level and the type of pan they use. 80 kcal per serving.