Baked pink salmon croquettes

1. 1 Pink salmon steakspack 600 g ≈ $8.00 170 g
2. 2 Onions≈ $1.60 per kg 40 g
3. 3 Eggspack 10 pcs ≈ $1.89 0.5 pcs
4. 4 Oat branpack 250 g ≈ $2.50 15 g
5. 5 Dillpack 50 g ≈ $1.80 4 g
6. 6 Napa cabbage≈ $3.43 per kg 100 g
7. 7 Cucumbers≈ $3.67 per kg 60 g
8. 8 Plain yogurtpack 300 g ≈ $2.10 30 g
9. 9 Salt 2 g
10. 10 Ground black pepper to taste

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

Method

1. Rinse the pink¹ salmon and onion², peel and pat dry the onion, then grind the salmon with the onion and transfer the mass to a bowl.

2. Add egg, oat⁴ bran, and dill⁵ to the salmon and onion², season with salt and pepper, and mix thoroughly until uniform.

3. Shape the croquettes to the desired size and form, and set them on a prepared surface until baking.

4. Preheat the oven to 190°C and line a baking sheet or dish with parchment.

5. Place the croquettes on the parchment and bake in the oven for 20 minutes, turning them halfway.

6. Continue baking until a golden crust and firm texture; when pierced, the interior should be white and without translucent strands.

7. Prepare the salad separately by shredding napa⁶ cabbage, slicing the cucumber⁷, tossing with yogurt, and mixing; then place the croquettes beside the salad.

8. Serve hot; if desired, make the salad ahead and store in the refrigerator until serving.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.