Urmelis fish cakes

Ingredients for 2 servings:

• 500 g cod fillet(s), frozen
• 1 m.-large onion(s), red
• 1 large egg white
• 1 ½ tsp mustard
• 2 tsp lemon juice
• 1 ½ tbsp parsley
• 1 tbsp herbs (8-herb blend)
• 2 tsp dill, dried
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Low-carb, low-fat, baked in a muffin tin – not pretty, but delicious

Let the fish fillets thaw slightly, then dice them. Finely dice the onion. Purée both with the egg white, mustard, lemon juice, and herbs using a hand blender. Season the mixture with salt and pepper, and add more herbs if desired. Preheat the oven to 200°C (top/bottom heat). Squeeze out about 2 tablespoons of the fish mixture with your hands, form meatballs, and place them in the muffin tins. Bake for about 25 minutes, then remove them briefly, turn them over with a tablespoon, and bake for another 10-15 minutes. Tips: If you don’t want it quite so low-fat, you can use a whole egg and butter the tins. If you’re not following a low-carb diet, you can also add some breadcrumbs to the mixture. The amounts of herbs are only guidelines. You can use more or less according to your taste. The fish cakes can be eaten hot or cold. Wrapped in a bed of iceberg lettuce with tomatoes, cucumbers, and reduced-sugar ketchup, you can create a low-carb fish burger. I also like to use a special low-carb honey mustard mayonnaise for this.