Cod Cutlets with Creamy Rice

1. 1 Cod filletpack 600 g ≈ $9.00 130 g
2. 2 Salted pork fatpack 300 g ≈ $4.00 25 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Onions≈ $1.60 per kg 18 g
5. 5 Dillpack 50 g ≈ $1.80 12 g
6. 6 Long-grain ricepack 800 g ≈ $1.94 70 g
7. 7 Butterpack 180 g ≈ $1.58 10 g
8. 8 Salt 2 g
9. 9 Sunflower oil 10 ml
10. 10 Breadcrumbs 15 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, cover with water in a 1:2 ratio, add salt², and simmer covered on low heat for 15 minutes.

2. Turn off the heat, let the rice steam covered for 10 minutes, then stir in butter⁷.

3. Cut the cod¹ into chunks, dice the onion⁴ and lard into small pieces.

4. Pulse the cod¹, onion⁴, and lard through a meat grinder.

5. Mix in the egg, chopped dill⁵, and salt², knead the mixture lightly, then gently flatten the patties.

6. Shape the cutlets and coat them in breadcrumbs.

7. Pan-fry the cutlets in oil for 4 minutes per side until golden brown, then serve with rice.