Steamed Fish Patties with Mashed Potatoes
Delicate pollock patties steamed with milk-soaked bread, served with fluffy buttery mashed potatoes. Mild fish with no strong smell and no crust, a good first introduction to fish.
- Time
- 45 min
- Serving
- 222 kcal
- Ingredients
- ≈ $1.02
- Protein
- 16 g
Ingredients
- 1 Pollock filletpack 600 g ≈ $5.50 70 g
- 2 White breadpack 350 g ≈ $1.44 10 g
- 3 Milk 2.5%pack 930 ml ≈ $0.88 50 ml
- 4 Onions≈ $1.60 per kg 10 g
- 5 Potatoes≈ $2.19 per kg 110 g
- 6 Butterpack 180 g ≈ $1.58 4 g
- 7 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Soak the crustless bread in 20 ml milk3 for 5 minutes and mash with a fork.
Peel the potatoes5, cut into 3 cm pieces, cover with water, add 0.4 g salt and cook for 15–20 minutes, until a fork slides in easily.
Run your fingers over the pollock1 fillet and remove all the bones. Cut it up and grind with the onion4 in a blender or meat grinder to a mince.
Add the bread and 0.4 g salt and mix well. With wet hands, shape 2 oval patties of 40 g each.
Place the patties in a steamer basket and steam for 18–20 minutes. A cooked patty is firm and white2, with no translucent areas when cut.
Drain the potatoes5 and mash with the butter6 and 30 ml warm milk3 until smooth and free of lumps. Serve with the patties, cooled to lukewarm.
Tips
- Why it works
- Steam the fish for 18–20 minutes, because a steamed cutlet stays soft without a crust, and the pollock does not fall apart as it would when frying.
- Substitutions
- Swap the pollock for cod or hake fillet of the same weight. Replace the milk in the mash with potato cooking water, and the mash will be lactose-free but drier.
- Common mistakes
- A leftover bone is dangerous for your little one. Feel every piece of fillet with your fingers against the fibers, then once more after mincing. The cutlets fall apart in the steamer if the mince is not mixed until sticky.
- Storing and reheating
- Best eaten the same day. You can keep it for up to 1 day in the fridge and steam it for 5 minutes to reheat. Loosen the mash again with warm milk.
- Serve with
- Serve at lunch with pieces of boiled broccoli or grated cucumber without the skin.
In short
- A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.
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