Poutassou cutlets
Description
The recipe won't take much time. If you need to know, serve hot.
Instructions
- 1
Step 1
Peel the onion. Wash it under running water. If the onions are small, you may need more than six pieces to make the patties juicy and tasty.
- 2
Step 2
Rinse the pollock fillet and thaw it if it was frozen. Then grind it together with onion and pork fat through a meat grinder. You can omit the fat, but then the patties will turn out a bit dry, as pollock is a lean fish. Instead of a meat grinder, you can use a blender.
- 3
Step 3
Place pieces of baguette into a bowl and pour over cool, clean drinking water. You can use leftover stale bread. A plain sweet roll without filling also works well—it will give the patties a special aroma.
- 4
Step 4
Squeeze the bread roll or bread to remove excess water and add it to the meat mixture. Add salt, pepper, and sugar to the mixture. Also, add the chicken eggs. Mix everything thoroughly.
- 5
Step 5
Pour odorless vegetable oil into a frying pan and heat over medium heat. Shape the minced meat into small patties with your hands and fry them under a closed lid on both sides until golden brown crust forms. Serve with a side dish. Boiled rice or mashed potatoes go perfectly with it.