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 ≈ $1.89 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 ≈ $1.96 40 g
7. 7 Butterpack 180 g ≈ $1.60 4 g
8. 8 Salt 2 g
9. 9 Sunflower oil 10 ml

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

Method

1. Cook the rice over low heat for 30 minutes

2. Let the rice steam uncovered for 15 minutes

3. Stir in a pat of butter⁷ and mix well

4. Rinse the cod¹ and cut into chunks

5. Finely dice the onion⁴ and pork fatback

6. Pulse the cod¹, onion⁴, and fatback through a meat grinder

7. Season with salt², add an egg, and chopped dill⁵; lightly pound the mixture all over