Balık Köfte (Turkish Fish Cakes with Dill and Lemon)
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Ingredients
- 500 g pollock fillets
- 300 g waxy potatoes
- 1 onion
- 2 tbsp fresh dill, chopped
- 1 lemon, juiced
- 3 tbsp plain flour
- 4 tbsp sunflower oil, for frying
Nutrition (per serving)
- Calories
- 336 kcal
- Protein
- 27.1 g
- Carbohydrate
- 20.4 g
- of which sugars
- 3.4 g
- Fat
- 15.1 g
- of which saturates
- 1.9 g
- Fibre
- 3.2 g
- Salt
- 0.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the waxy potatoes in salted water for 15 minutes until tender, then drain and mash; leave to cool slightly.
- 2
Meanwhile, finely chop the pollock fillets by hand or in a food processor until they resemble coarse mince.
- 3
Mix the pollock, mashed potato, grated onion, fresh dill and half the lemon juice in a bowl; season well and shape into 8 small patties.
- 4
Dust the patties lightly with the plain flour.
- 5
Heat the sunflower oil in a frying pan and fry the fish cakes for 3-4 minutes each side until golden and cooked through.
- 6
Serve with the remaining lemon juice squeezed over.
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