Zubereitung

1. 1

   Tear the day-old bread roll roughly into pieces and soak it in the lukewarm water.

2. 2

   Squeeze the soaked bread roll out firmly. A mixture that is too wet spreads out in the basket and drips through the holes.

3. 3

   Check the pollock fillet for bones and chop it finely with a large knife. Peel the onion and dice it finely, and chop the dill finely.

4. 4

   Mix the chopped fish with the bread roll, the onion, the dill, the egg, the medium-hot mustard, the lemon juice, the salt and the pepper into a mixture that holds together.

5. 5

   Shape the mixture into eight flat patties and brush them thinly all over with the rapeseed oil.

6. 6

   Preheat the air fryer to 180 °C.

7. 7

   Lay the patties in the basket in a single layer with space between them, do not stack anything and cook larger quantities in two batches.

8. 8

   Turn the patties carefully and carry on cooking until they are golden brown outside and have reached 70 °C in the core; chopped fish is treated like minced meat and must be cooked right through.