## Ingredients * Pollock fillet — 500 g * Cottage cheese — 100 g * Hard cheese — 60 g * Egg — 1 pc. * Onion — 1 pc. * Butter — 40 g * Vegetable oil — 1 tbsp. * Dill — 2 sprigs * Salt, black ground pepper — to taste * Breadcrumbs — as needed ## Preparing the Ingredients ### Prepare the Base Peel the onion and cut it into medium cubes. Rinse the fish fillet and dry it with a paper towel. ### Chop the Ingredients Pass the Pollock fillet together with the onion through a meat grinder or chop in a blender until smooth. ### Prepare the Additions Grate the cheese on a fine grater. Finely chop the dill. Take the butter out of the refrigerator in advance to let it soften. ## Cooking ### Mix the Mince Add the egg, cottage cheese, grated cheese, herbs, and softened butter to the fish mixture. Season with salt and pepper, and mix thoroughly until homogeneous. The mince should be soft and pliable. ### Form the Patties Slightly moisten your hands with water, shape neat patties, and coat them in breadcrumbs on all sides. ### Prepare the Baking Dish Line the baking dish with parchment paper and lightly grease it with vegetable oil to prevent the patties from sticking. ### Bake Place the patties in the dish and send them to a preheated oven at 180 °C. Bake for about 30 minutes until a golden crust forms. If desired, you can flip the patties halfway through cooking for more even baking. ## Tips ### Choosing Fish You can use not only Pollock for the recipe but also any other lean fish, such as hake or cod. ### Cottage Cheese Use cottage cheese of any fat content, but for a more delicate texture, it is better to choose soft, grain-free cottage cheese. ### Serving Serve the patties hot with mashed potatoes, rice, or fresh vegetables. They also pair well with a light yogurt sauce or sour cream.