Air Fryer Fish Cakes
Tender pollock fillet cakes with onion, egg, breadcrumbs, and dill, cooked without frying. They go well with grains, potatoes, or a vegetable side dish.
- Time
- 28 min
- Serving
- 351 kcal
- Ingredients
- ≈ $2.47
- Protein
- 42 g
Ingredients
- 1 Pollock filletpack 600 g ≈ $5.50 220 g
- 2 Onions≈ $1.60 per kg 40 g
- 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 4 Breadcrumbs 25 g
- 5 Dillpack 50 g ≈ $1.80 8 g
- 6 Sunflower oil 5 ml
- 7 Salt 2 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pat the pollock1 fillets dry and pulse in a blender with the onion2 to a coarse mince.
Add the egg, breadcrumbs, chopped dill5, salt, and pepper, then mix into a firm mixture.
Shape into 3–4 fish cakes and lightly brush them with sunflower oil.
Arrange the fish cakes in a single layer in the air fryer basket.
Cook at 190 °C for 12–14 minutes, turning after 7 minutes, until the fish cakes are golden and firm to the touch.
Let stand for 2 minutes and serve with a side dish.
Tips
- Why it works
- Pat the pollock dry before chopping. Excess water thins the mixture, and the cakes hold their shape worse at 190 °C.
- Substitutions
- Replace the dill with the same amount of parsley. You can swap the breadcrumbs for 20 g of rolled oats, the mixture will be firmer.
- Common mistakes
- A common mistake is blending the fish into a paste. The mixture turns sticky, and after cooking the cakes are dense, with no visible pieces.
- Storing and reheating
- Keep the cooked cakes in the fridge for up to 2 days. Reheat in the air fryer for 4–5 minutes at 170 °C or in a covered pan.
- Serve with
- Serve for dinner with buckwheat and cucumber or with mashed potatoes.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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