Recipe for: Mini cod patties with sorrel addition - photo 1
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Recipe for: Mini cod patties with sorrel addition

Pikantne Snacks for Kids Regional Cuisine of Poland 50 min Medium 2 wyświetleń ~29.47 PLN - (0)
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Description

Delicate mini patties made from cod and millet with a spring touch of sorrel in a Kashubian style. These light, juicy snacks are perfect for children — a soft center, a golden crust, and a slightly tangy taste of sorrel that refreshes the fish. The dish draws inspiration from Kashubian simplicity: local fish, fresh herbs, and a straightforward preparation method. Serve warm as a snack at a family gathering, at a children's party, or as a small meal for the little ones, with mashed potatoes or young seasonal vegetables. Visually appealing with the green accents of sorrel and dill and the golden mini patties.

Ingredients Used

Ingredients (13)

Servings:
4
  • Cod 400 g
  • Millet 100 g
  • Chicken egg 2 szt. (~120 g)
  • Breadcrumbs 60 g
  • Wheat flour 50 g
  • Rapeseed oil 30 g
  • Sorrel 30 g
  • Onion 1 szt. (~150 g)
  • Garlic 1 ząbek (~5 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Dill 1.5 pęczki (~30 g)
  • Lemon 1.5 szt. (~120 g)
💰 Szacowany koszt dania: ~29.47 PLN (7.37 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Buckwheat

1

Prepare the millet: place 100 g of millet in a sieve and rinse under cold running water, rubbing the millet with your fingers until the water runs clear (this removes the bitterness). Transfer to a pot, add 200 ml of water (ratio 1:2) and bring to a boil over medium heat. Reduce the heat to low, cover with a lid, and cook for 12-15 minutes until the water is absorbed. After cooking, let it sit covered for 5 minutes and fluff with a fork.

Ingredients: Millet
Use a pot with a diameter of 16-18 cm with a heavy lid. If the groats are too dry after cooking, add 1-2 tablespoons of hot water. Do not stir constantly while cooking to prevent it from becoming sticky.

Filling

2

Prepare the cod: in a wide pot, bring 500 ml of water to a boil with 1/2 teaspoon of salt (if preparing for small children, use minimal salt or omit). When the water is gently bubbling, add the cod fillets. Cook gently for 6-8 minutes in the lightly boiling liquid — the flesh should become opaque and easily flake with a fork. Remove the fish, let it cool until warm, then check and remove any bones with your fingers, tweezers, or a knife. Flake the fish with a fork into small pieces.

Ingredients: Cod, Salt
Use a wide pan and a flat spatula to remove the fillet. Do not cook the fish vigorously in strong boiling — it will be dry. It’s good to check for bones by running your finger over the flesh.
3

Sauté the vegetables: peel and finely chop 150 g of onion and chop 1 clove of garlic. Heat 1 tablespoon of oil (15 g) in a pan over medium heat, add the onion and sauté for 4-5 minutes until it becomes translucent and soft, but does not brown. Add the chopped garlic and sauté for 30 seconds, then add the chopped sorrel (30 g) and sauté for 1-2 minutes until the leaves wilt and release their tangy aroma. Set aside to cool.

Ingredients: Onion, Garlic, sorrel, Rapeseed oil
Use a pan with a diameter of 24-26 cm. The onion should be translucent — this is a sign of readiness. Do not fry on too high heat to prevent the garlic from burning (bitter taste).
4

Combine the filling ingredients: in a large bowl, place the shredded cod, cooked and fluffed millet, cooled sautéed vegetables with sorrel, add 120 g of eggs (2 pieces) and 40 g of breadcrumbs (leave the remaining 20 g for breading). Gently mix with a wooden spoon or silicone spatula until the ingredients are combined. The mixture should be firm enough to shape into patties; if it is too wet, add breadcrumbs by the tablespoon, 10 g at a time, until you achieve a consistency that holds its shape.

Ingredients: Cod, Millet, Breadcrumbs, sorrel, Onion, Garlic
Use a large bowl with a capacity of at least 2 liters. Stir gently, without completely mashing the fish — we want to have small, discernible pieces.

Shaping

5

Forming mini patties: prepare two separate shallow bowls on the countertop — one with 50 g of wheat flour, the other with 20 g of breadcrumbs. Wet your hands with water (to prevent sticking) and take portions of the mixture the size of a walnut (about 25-30 g), forming loosely packed, flattened balls with a diameter of 3-4 cm. Lightly coat each patty in flour, shaking off the excess, and then coat in breadcrumbs for a crispy crust.

Ingredients: Wheat flour, Breadcrumbs, Cod, Millet
Use a tray or plate lined with baking paper to place the finished patties. If the mixture is very sticky, chill it in the fridge for 10-15 minutes — it will be easier to shape.

Frying

6

Frying: heat 2 tablespoons of rapeseed oil (30 g) in a large skillet over medium heat. When the oil is hot (drop a drop of water in — it should sizzle), place the patties in a single layer without pressing them down. Fry for 2-3 minutes on each side until they turn golden brown. After flipping, reduce the heat to medium-low so that the patties can cook through without burning on the outside. Once fried, drain on a paper towel for 1 minute.

Ingredients: Rapeseed oil, Cod, Breadcrumbs
The best is a non-stick or cast iron skillet with a diameter of 24-28 cm. Do not overcrowd the skillet — fry in batches so that the oil temperature does not drop too much.

Serving

7

Serving: arrange the mini patties on a plate, sprinkle with finely chopped dill (optional) and serve with lemon wedges (if using). For children, serve with mashed potatoes, boiled young carrots, or slices of fresh cucumber. The patties are best served immediately after frying, while they are still crispy.

Ingredients: Dill, Lemon
Use small plates for children and serve the lemon separately so everyone can squeeze it to their liking. Additionally, you can add natural yogurt mixed with chopped dill as a mild dip.

Final tips

8

Check the texture and seasoning: try one patty after it has cooled for a moment, to possibly season the rest of the mixture with salt or pepper. If you are preparing a portion for later, the patties can be reheated in the oven for 6-8 minutes at 180°C to regain their crispness.

Ingredients: Salt, Black pepper
Do not season excessively before frying, as the flavor intensifies during frying. If there is leftover batter, you can make pancakes from it the next day.

Fun Fact

💡

In Kashubian cuisine, fish have always played an important role — Kashubian fishermen used simple techniques (boiling, frying, smoking) and local additions like herbs and sour leaves (e.g., sorrel) to enhance the flavor of fresh fish.

Best for

przyjęcie dla dzieci wiosenny piknik lekka kolacja rodzinne

Tips

🍽️ Serving

Serve the patties warm, sprinkled with fresh dill. For children, serve with a mild dip made from natural yogurt with a bit of lemon juice and dill. As a side, young potato puree or steamed seasonal vegetables work well (serve asparagus only to older children after cooking).

🥡 Storage

Store in the refrigerator for up to 24 hours in an airtight container. Reheat in the oven for 6-8 minutes at 180°C to regain crispiness. Freezing patties with fresh sorrel is not recommended, as the structure of the leaves will deteriorate.

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