Delicious pollock fish patties
Description
If you plan to serve these cutlets to children, it's better to pass them through a meat grinder 2-3 times to avoid any bones. I always try to buy whole fish instead of ready-made fillets, as this makes the cutlets juicier and tastier. It takes more time, but the result is worth it.
Instructions
- 1
Step 1
1. The weight of the fish is indicated before processing; about 1 kilogram of prepared product (for mince) is obtained. I clean the fish from scales and wash it, then clean the inside and rinse it once again. I cut the fish lengthwise and separate the bones from the meat.
- 2
Step 2
2. I cut the ready fish fillet into small pieces, and cut the fat (mine is frozen) into pieces.
- 3
Step 3
3. Peel and wash the onion, then finely chop it (it's important to chop it separately, not to mince it together with the meat).
- 4
Step 4
4. Pass the fish and fat through a meat grinder. To the resulting mince, add chopped onion, chopped ramsons, salt, and pepper. Add an egg. Separately, soak 2 pieces of bread in water, then squeeze them slightly and add to the mince. Pour in a little of the water in which the bread was soaked.
- 5
Step 5
5. I thoroughly mix the minced meat with my hands. If it seems too dry, I add a little more water.
- 6
Step 6
6. Heat a pan with vegetable oil, shape small patties from the fish mixture, and fry them on all sides until golden brown. Fry the fish patties in the pan for 5–7 minutes on each side.