The recipe for very tasty fish cutlets chopped with a knife provides for the complete absence of large and small bones in the pulp. For ground minced meat, their presence is not a serious problem, since they are simply crushed by the auger blades and cut with meat grinder knives or crushed in a blender. But if the bone ends up in the fillet, then the entire culinary effect will be lost and the dish will become dangerous. Therefore, the choice of product must be taken very seriously.
Important : natural juiciness is preserved only when cutting the fillet, and if you twist it into minced meat with a meat grinder, most of the liquid will simply flow out. Therefore, it is not ordinary ground cutlets that turn out tender, but chopped cutlets.
Chopped fish cutlets with mayonnaise
Very tender and tasty fish cutlets with mayonnaise.
To prepare them, you don’t need a meat grinder or a blender. Instead of minced meat, fillet, chopped into small cubes, is used. This cutting allows you to preserve the real fishy taste, which is not lost against the background of additional ingredients. In cutlets, tender meat does not dry out, but remains soft and juicy. And absolutely any inexpensive fish, such as hake or pollock, is suitable for cooking, which makes the recipe for fish cutlets truly universal and quite budget-friendly. I am sure that all family members, even children, will like the dish. Be sure to try it! Total cooking time: 45 minutes + time to defrost fish.
Ingredients
- fish fillet 300 g
- chicken eggs 2 pcs.
- onions 1 pc.
- mayonnaise 2 tbsp. l.
- wheat flour 2 tbsp. l.
- salt 0.5 tsp.
- mixture of ground peppers 2 wood chips.
How to cook minced fish cutlets
- To prepare fish cutlets you will need fillet, boneless and skinless. Any white fish will do: pollock, hake, pangasius, and so on. Of course, you can take ready-made fillets and simply defrost them. But I still recommend filleting the fish yourself - this way there will be much less moisture, and the quality will be many times higher.
- When the work of filleting the fish is done, I grind the fillets. I chop it into small pieces with a knife. Less is better. The size of the cube is like Olivier.
- I peel a small onion and chop it into small cubes. Combine in a bowl with fish. I also put salt and pepper there, and 2 medium-sized eggs.
- I stir and add mayonnaise - two spoons of Provencal, better, of course, homemade. The purpose of mayonnaise is to soften the fish and make it juicier. If you don’t use it in any form, you can add 1 teaspoon of mustard, not too spicy.
- Next, I add flour - here, focus on the consistency of the minced meat. If you filleted the fish yourself, the mixture will have a medium consistency. If you used a store-bought ready-made fillet, it will be more liquid and you can add 1 spoon more flour. The final consistency should be such that the mixture can be easily scooped up with a spoon and placed in a frying pan like pancakes. It should not be too thick, but also not runny.
- I cover the bowl with cling film and put it in the refrigerator for 30 minutes, let the minced meat marinate and the flour swell slightly. After this, I heat the vegetable oil in a frying pan and fry the cutlets, scooping out 1 tablespoon of the mixture. Cook over medium heat, without a lid, for about 3-4 minutes on each side, until browned. It is most convenient to turn over with a spatula.
Chopped fish cutlets are very tasty, soft and rosy. In a word, delicious! Can be served hot or cold. Bon appetit!
Chopped fish cutlets: a very tasty recipe
The recipe for very tasty fish cutlets chopped with a knife provides for the complete absence of large and small bones in the pulp. For ground minced meat, their presence is not a serious problem, since they are simply crushed by the auger blades and cut with meat grinder knives or crushed in a blender. But if the bone ends up in the fillet, then the entire culinary effect will be lost and the dish will become dangerous. Therefore, the choice of product must be taken very seriously.
Important : natural juiciness is preserved only when cutting the fillet, and if you twist it into minced meat with a meat grinder, most of the liquid will simply flow out. Therefore, it is not ordinary ground cutlets that turn out tender, but chopped cutlets.
Pieces of chopped cod fish cutlets in the oven
Cooking time : 60 minutes
Number of servings: 6
Energy value
- calorie content – 156.8 kcal;
- proteins – 24.5 g;
- fats – 5.0 g;
- carbohydrates – 3.5 g.
Ingredients
- cod fillet – 600 g;
- leek – 80 g;
- mayonnaise – 3 tbsp;
- large chicken egg – 2 pcs.;
- wheat flour – 1 tbsp;
- potato starch – 1 tbsp;
- freshly squeezed lemon juice – 1 tbsp;
- baking soda – 1 tsp;
- black pepper – ½ tsp;
- Provençal herbs – 1 tsp;
- bay leaf – 1-2 pcs.;
- salt - to taste;
- breadcrumbs - optional;
- refined vegetable oil – 1 tbsp.
Step-by-step preparation
- Thaw the fillets, rinse them under the tap and pat dry with a paper towel. Cut the pulp into small cubes so that they are no more than 4-5 mm on one side.
- Wash thoroughly and cut the leeks into rings, which are then divided into 4 parts by diameter. Only half of the total amount will go into the minced meat, and leave the second part for seasoning.
- Now in one deep bowl you need to combine the chopped onions and fillets, add mayonnaise, wheat flour, starch and lemon juice, soda and freshly ground black pepper. Sprinkle the minced meat with herbs and salt at your own discretion. If the consistency does not seem thick enough, you can add 1-2 tablespoons of wheat flour. Place the bowl in the refrigerator for half an hour.
- To bake chopped cod fish cutlets, the oven must be turned up high. Therefore, set the thermostat to 190 °C. The unit will warm up within 3-5 minutes.
- Grease a baking sheet with vegetable oil. If you wish, you can do without it, but to do this you need to line the bottom with cooking parchment.
- It is better to form the cutlets by hand, and dose the minced meat with the same tablespoon so that the cutlets are the same size. Products can be rolled in breadcrumbs or wheat flour, this will practically eliminate the risk of sticking to metal.
- Place the finished semi-finished product on a baking sheet and place it in the oven. Cooking time - 25 minutes.
- About 5-7 minutes before the end of baking, pour 50-60 ml of water into a baking tray and add a bay leaf for a spicy aroma and appetite. Such light stewing will preserve the juiciness of the products.
This is interesting: you can use batter when baking. But first, lightly fry the cutlets in an open frying pan so that the egg “sets” (the white and yolk curl up). This requires approximately 30-40 seconds on each side.
Secrets of juiciness of fish cutlets
- Fillet retains its natural juice better if it is chopped into small cubes. But sometimes the recipe requires grinding, then, if possible, use a mesh with large cells.
- Chopped fish cutlets made from the pulp of fatty species will turn out to be more juicy. This could be saury, silver carp, sturgeon, and so on.
- If you use a lean variety, you can add lard, sour cream or cream to the minced meat.
- The cutlets will be more juicy when raw onions and carrots are added to the minced meat, without pre-frying.
The recipe for fish cutlets chopped with a knife will diversify the family menu. The dish is served both hot and cold. As a seasoning, cut the leeks left over from the minced meat into thin rings, add salt, mix with two tablespoons of mayonnaise and pour over the cutlets. Complete the meal with your favorite side dish.
Recipe Chopped pollock cutlets. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Chopped pollock cutlets”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 86.3 kcal | 1684 kcal | 5.1% | 5.9% | 1951 |
| Squirrels | 14.2 g | 76 g | 18.7% | 21.7% | 535 g |
| Fats | 2.6 g | 56 g | 4.6% | 5.3% | 2154 g |
| Carbohydrates | 1.5 g | 219 g | 0.7% | 0.8% | 14600 g |
| Alimentary fiber | 0.9 g | 20 g | 4.5% | 5.2% | 2222 g |
| Water | 80.6 g | 2273 g | 3.5% | 4.1% | 2820 g |
| Ash | 1.153 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 59.2 mcg | 900 mcg | 6.6% | 7.6% | 1520 g |
| Retinol | 0.051 mg | ~ | |||
| beta carotene | 0.051 mg | 5 mg | 1% | 1.2% | 9804 g |
| Vitamin B1, thiamine | 0.105 mg | 1.5 mg | 7% | 8.1% | 1429 g |
| Vitamin B2, riboflavin | 0.163 mg | 1.8 mg | 9.1% | 10.5% | 1104 g |
| Vitamin B4, choline | 104.47 mg | 500 mg | 20.9% | 24.2% | 479 g |
| Vitamin B5, pantothenic | 0.459 mg | 5 mg | 9.2% | 10.7% | 1089 g |
| Vitamin B6, pyridoxine | 0.132 mg | 2 mg | 6.6% | 7.6% | 1515 g |
| Vitamin B9, folates | 7.788 mcg | 400 mcg | 1.9% | 2.2% | 5136 g |
| Vitamin B12, cobalamin | 1.537 mcg | 3 mcg | 51.2% | 59.3% | 195 g |
| Vitamin C, ascorbic acid | 1.97 mg | 90 mg | 2.2% | 2.5% | 4569 g |
| Vitamin D, calciferol | 0.562 mcg | 10 mcg | 5.6% | 6.5% | 1779 g |
| Vitamin E, alpha tocopherol, TE | 0.411 mg | 15 mg | 2.7% | 3.1% | 3650 g |
| Vitamin H, biotin | 3.792 mcg | 50 mcg | 7.6% | 8.8% | 1319 g |
| Vitamin K, phylloquinone | 2.3 mcg | 120 mcg | 1.9% | 2.2% | 5217 g |
| Vitamin RR, NE | 4.2978 mg | 20 mg | 21.5% | 24.9% | 465 g |
| Niacin | 1.118 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 272.73 mg | 2500 mg | 10.9% | 12.6% | 917 g |
| Calcium, Ca | 37.76 mg | 1000 mg | 3.8% | 4.4% | 2648 g |
| Silicon, Si | 2.016 mg | 30 mg | 6.7% | 7.8% | 1488 g |
| Magnesium, Mg | 38.04 mg | 400 mg | 9.5% | 11% | 1052 g |
| Sodium, Na | 94.41 mg | 1300 mg | 7.3% | 8.5% | 1377 g |
| Sera, S | 189.78 mg | 1000 mg | 19% | 22% | 527 g |
| Phosphorus, P | 186.2 mg | 800 mg | 23.3% | 27% | 430 g |
| Chlorine, Cl | 178.09 mg | 2300 mg | 7.7% | 8.9% | 1291 g |
| Microelements | |||||
| Aluminium, Al | 26.9 mcg | ~ | |||
| Bor, B | 27.1 mcg | ~ | |||
| Vanadium, V | 3.05 mcg | ~ | |||
| Iron, Fe | 1.116 mg | 18 mg | 6.2% | 7.2% | 1613 g |
| Yod, I | 136.85 mcg | 150 mcg | 91.2% | 105.7% | 110 g |
| Cobalt, Co | 15.645 mcg | 10 mcg | 156.5% | 181.3% | 64 g |
| Manganese, Mn | 0.145 mg | 2 mg | 7.3% | 8.5% | 1379 g |
| Copper, Cu | 153.01 mcg | 1000 mcg | 15.3% | 17.7% | 654 g |
| Molybdenum, Mo | 6.304 mcg | 70 mcg | 9% | 10.4% | 1110 g |
| Nickel, Ni | 6.411 mcg | ~ | |||
| Rubidium, Rb | 32 mcg | ~ | |||
| Selenium, Se | 19.758 mcg | 55 mcg | 35.9% | 41.6% | 278 g |
| Fluorine, F | 633.27 mcg | 4000 mcg | 15.8% | 18.3% | 632 g |
| Chromium, Cr | 49.8 mcg | 50 mcg | 99.6% | 115.4% | 100 g |
| Zinc, Zn | 1.332 mg | 12 mg | 11.1% | 12.9% | 901 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.437 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.1 g | max 100 g | |||
| Glucose (dextrose) | 0.087 g | ~ | |||
| Sucrose | 0.437 g | ~ | |||
| Fructose | 0.081 g | ~ | |||
| Essential amino acids | 0.019 g | ~ | |||
| Arginine* | 1.082 g | ~ | |||
| Valin | 0.956 g | ~ | |||
| Histidine* | 0.423 g | ~ | |||
| Isoleucine | 1.102 g | ~ | |||
| Leucine | 1.376 g | ~ | |||
| Lysine | 1.789 g | ~ | |||
| Methionine | 0.61 g | ~ | |||
| Methionine + Cysteine | 0.801 g | ~ | |||
| Threonine | 0.928 g | ~ | |||
| Tryptophan | 0.219 g | ~ | |||
| Phenylalanine | 0.755 g | ~ | |||
| Phenylalanine+Tyrosine | 1.386 g | ~ | |||
| Nonessential amino acids | 0.045 g | ~ | |||
| Alanin | 0.945 g | ~ | |||
| Aspartic acid | 1.347 g | ~ | |||
| Glycine | 0.807 g | ~ | |||
| Glutamic acid | 1.524 g | ~ | |||
| Proline | 0.624 g | ~ | |||
| Serin | 0.807 g | ~ | |||
| Tyrosine | 0.632 g | ~ | |||
| Cysteine | 0.189 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 129.76 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.7 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.016 g | ~ | |||
| 15:0 Pentadecane | 0.002 g | ~ | |||
| 16:0 Palmitinaya | 0.447 g | ~ | |||
| 17:0 Margarine | 0.005 g | ~ | |||
| 18:0 Stearic | 0.18 g | ~ | |||
| 20:0 Arakhinovaya | 0.005 g | ~ | |||
| Monounsaturated fatty acids | 0.965 g | min 16.8 g | 5.7% | 6.6% | |
| 16:1 Palmitoleic | 0.104 g | ~ | |||
| 17:1 Heptadecene | 0.002 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.786 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.007 g | ~ | |||
| Polyunsaturated fatty acids | 0.467 g | from 11.2 to 20.6 g | 4.2% | 4.9% | |
| 18:2 Linolevaya | 0.201 g | ~ | |||
| 18:3 Linolenic | 0.019 g | ~ | |||
| 20:4 Arachidonic | 0.044 g | ~ | |||
| Omega-3 fatty acids | 0.1 g | from 0.9 to 3.7 g | 11.1% | 12.9% | |
| 22:4 Docosatetraenoic acid, Omega-6 | 0.16 g | ~ | |||
| 22:6 Docosahexaenoic acid (DHA), Omega-3 | 0.169 g | ~ | |||
| Omega-6 fatty acids | 0.5 g | from 4.7 to 16.8 g | 10.6% | 12.3% |
The energy value of chopped pollock cutlets is 86.3 kcal.
- Serving = 124 g (107 kcal)
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Chopped fish cutlets
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| fish fillet – 800 g | chicken eggs – 3 pcs. | white bread - 2 small pieces | cream (or milk) – 2 tbsp. | onions – 1 pc. | mayonnaise – 2 tbsp. l. | wheat flour – 4-6 tbsp. l. or more | salt – 0.5 tsp. or to taste | ground pepper - a pinch | vegetable oil - for frying |
Delicious chopped fish cutlets with mayonnaise.
- 50 minutes Serves 6 Not difficult
To make chopped fish cutlets, you will need fish fillets. Any white fish will do: hake, pollock, tilapia, pangasius... Everything else can be found in the refrigerator.
Step by step recipe
To prepare chopped fish cutlets, you will need fillet, boneless and skinless. Any white fish will do: hake, pollock, tilapia, pangasius. Cut the fillet into small pieces.
Throw pieces of bread into a blender, pour in cream, let soak a little, and chop.
Peel the onion, cut into large pieces, throw into a blender (to the crushed bread), grind into a paste.
Transfer the resulting mixture into a bowl with chopped fish. Add 2-3 eggs (depending on size), 2 tablespoons of mayonnaise, salt and pepper. Mix everything.
Then add flour (the amount of flour needed depends on the consistency of the minced meat).
I add enough so that the minced meat does not fall off the spoon right away. Those. quite thick. Again, it depends on what kind of fish you have, whether you cleaned it yourself or bought ready-made store-bought fillets (fillets are usually pumped with water).
Heat a frying pan with vegetable oil. Place minced fish onto a hot frying pan using a spoon (as if you were baking pancakes). Your minced meat should not be too thick, but also not spread in the pan. (Add more flour if necessary). Fry fish cutlets over high heat on one side.
As soon as the fish cutlets are browned, turn them over, reduce the heat and fry with the lid closed until cooked.
Ready-made chopped fish fillet cutlets can be served with any side dish. As you can see, everything is simple! Bon appetit!
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Chopped fish cutlets
Chopped fish cutlets are an original dish for holidays and everyday life. Despite the grandeur of the name, the preparation of the dish is extremely simple. And the taste is a real bomb. Not everyone likes ordinary minced meat cutlets, but hardly anyone will refuse such golden brown pancakes. The fillet is torn by hand, combined with a lot of eggs, fried onions, mayonnaise and spices. Pancakes are made from the mass, similar to pancakes, and fried in a frying pan. A very unusual universal recipe, budget-friendly but effective.
Features of preparing chopped fish cutlets from fish fillets
What kind of fish should I take?
Better than the sea one - it has a neutral smell and taste without any marsh admixture. Pollock, hake, pangasius, even red fish will sound great in a new dish for a hearty feast. But mackerel will give a recognizable taste. It cannot be confused with anything else. Therefore, everyone decides for themselves how to make pancakes out of it. Chopped cod fish cutlets are also good.
What additives can be included in the composition?
Again, it's a matter of taste.
The most popular and tested by more than one housewife are the following additions:
- onions (fried or raw);
- chopped garlic;
- boiled eggs;
- semolina;
- chopped herbs (dill, parsley);
- hard cheese.
In general, chopped fish cutlets prepared according to the recipe turn out very tasty, if you are not afraid to experiment. But for the first time it is better to do everything according to the instructions. Having mastered the basic technology, you can give free rein to your imagination.
Cooking steps:
- choice of fish (more about this in the publication “Fried fish in batter”
- filleting;
- tearing the fillet into pieces;
- combining it with beaten eggs and mayonnaise;
- adding garlic or onions, other ingredients;
- frying pancakes in heated vegetable oil;
- served with or without garnish.
The version of minced pollock fish cutlets is especially good and inexpensive. This common fish sounds great in an unusual dish. It can be purchased at any store, and the prepared food will look like it is made from expensive components. It's all about the special way of grinding the fillet. As already mentioned, it is simply torn by hand. And due to this, when frying, it retains maximum juiciness and fishy taste.
A proven recipe for making chopped fish cutlets with step-by-step photos
An amazing golden brown crust and wonderfully soft fillet is what awaits those who dare to create a new dish from familiar products. The culinary experiment will definitely be crowned with success. After all, the cutlets will turn out miraculously beautiful, appetizing and tempting. Even those who do not like fish dishes will not be able to resist eating a couple of delicious pancakes.
For those who don't like to read - video of the process
Chopped red fish cutlets: photo recipe
Red fish is very popular among chefs, as it gives unprecedented scope for creativity. This fish can be smoked, salted, dried, fried, steamed, and so on. In addition, red fish meat is a valuable food product, as it is rich in iodine and fatty acids (they, by the way, enter the human body only with fish).
Today we will prepare red fish fillet cutlets. But we will not grind the minced meat in a meat grinder, as we usually do, but chop it. Chopped red fish cutlets are very tender, juicy and tasty.
Ingredients for cutlets:
- Red fish fillet (in our recipe we use chum salmon fillet) – 300 gr.
- Chicken egg – 1 pc.
- Mayonnaise – 1 tbsp. spoon
- Potato starch - 1 tbsp. spoon
- Onion – 1 medium sized head
- Vegetable oil for frying
- Salt, ground black pepper - to taste.
Recipe
1) Cut the required piece from the fish for making cutlets. Remove the backbone and turn the piece skin side down.
2) Cut the piece in half and remove the rib bones.
3) Turn the piece over to the other side and remove the skin. Do the same with the second piece.
4) Chop the resulting fillet into small cubes.
5) Break an egg into the minced meat, add salt and ground black pepper to taste. Mix thoroughly.
6) Add 1 tablespoon of mayonnaise. Stir.
7) Add 1 tablespoon potato starch. Stir.
Finely chop the onion and mix it with the minced meat.
9) Now our chopped minced meat is ready. Heat a frying pan with vegetable oil. We form cutlets from the minced meat, roll them in flour and fry on both sides over medium heat until golden brown.
Serve hot. Chopped red fish cutlets will definitely please your family.
Simple and tasty pollock fillet cutlets in a frying pan
This recipe for making pollock loin cutlets is distinguished by the absence of eggs. Indeed, a fish appetizer can be created without eggs, but with flour, which will become the binding component of the recipe.
Ingredients
- pollock - half a kilo;
- several onions;
- a couple of teaspoons of flour;
- rice – 40 grams;
- salt and allspice to taste;
- refined oil.
How to cook fish cutlets from pollock
- In the recipe I use boiled rice cereal. It must be washed in advance and set to cook.
- I cut the pollock loin into small cubes. After peeling, wash the onion and cut it into a couple of equal parts.
- I fill the flour with warm water. Later it will be she who will tie the mass together. I crush pollock and onions using a meat grinder.
- To the resulting mixture, I add rice, flour, as well as a little allspice or ground black pepper and salt, and breadcrumbs in the specified amount. I mix all the products.
- I start making cutlets from the fish mass, which I additionally roll in any breading. I fry the cutlets on all sides with the addition of sunflower oil.
Chopped pollock fish cutlets
I recently made chopped fish cutlets from pollock and, frankly, I was pleased with the result. From such an unsightly budget fish the cutlets turned out to be delicious. The method of preparation itself is unusual - the fillet is not twisted into minced meat, but is cut into small pieces, and these pieces of fish can be clearly felt in the finished cutlets.
Previously, I prepared chopped cutlets only from chicken, and made fish cutlets in the usual way from minced meat, as in the recipe for pike cutlets. This recipe is suitable, of course, for any lean fish fillet, not just pollock. I think that cod, hake, tilapia, and haddock will turn out even tastier.
Ingredients:
- 500 g fish fillet
- 2 medium eggs
- 1 large onion (170-200 g)
- 2 tbsp. l. mayonnaise or sour cream
- 2-3 tbsp. l. starch
- 1 tbsp. l. with a heap of chopped dill
- 1-2 cloves of garlic
- 1 tsp. seasonings for fish
- salt, pepper to taste
- vegetable oil
Preparation: Rinse the defrosted pollock fillet with water and pat dry with a paper towel. Then we cut it into very small pieces.
Cut the onion into small cubes.
Add chopped onion and all other ingredients to the bowl with the fish fillet. If there is no special seasoning for fish, add any dried spices you like. You can lightly beat the eggs with a fork first.
Mix the contents well and get this ready-made minced meat for chopped fish cutlets:
Pour vegetable oil into a heated frying pan and spoon in the minced meat, forming cutlets.
Fry the fish cutlets over medium heat until golden brown and turn over.
After turning the cutlets over, cover the pan with a lid, reduce the heat and fry on the other side until cooked.
Place the finished cutlets on a paper towel folded in 2-3 layers to get rid of excess oil. Even though these chopped fish cakes are made from pollock, they taste amazing. You can serve them with a side dish (mashed potatoes, for example) or simply with a green salad. Try it, you won’t regret it.
That's all for today. Good luck and have a nice day! Always have fun cooking!
A simple step-by-step recipe for knife-chopped pollock fillet cutlets with photos
Cooking time: 40 minutes
Number of servings: 6
Energy value
- calorie content – 264 kcal;
- proteins – 17.2 g;
- fats – 19.4 g;
- carbohydrates – 5.3 g.
Ingredients
- pollock fillet – 500 g;
- chicken eggs – 2 pcs.;
- onion – 1 pc.;
- sour cream – 2 tbsp;
- potato starch – 3 tbsp;
- chopped dill – 2 tbsp;
- garlic - to taste;
- salt - to taste;
- pepper – 1 pinch;
- vegetable oil.
Step-by-step preparation
- For cutlets, 500 grams of fresh pollock fillet must be washed and chopped into small pieces.
- Cut a large onion into cubes and squeeze a little with your hands.
- Mix the minced meat with the onion and beat in two chicken eggs, previously beaten with a fork.
- Add sour cream and 3 tablespoons of potato starch. The fermented milk product can be replaced with mayonnaise. This will slightly increase the calorie content, but will give the dish a refined flavor.
- Stir the contents and add 2 tablespoons of finely chopped dill, as well as salt and pepper.
- Heat vegetable oil in a frying pan and lay out the minced meat, divided into portions, formed in the form of meatballs.
- Fry the cutlets on both sides until golden brown. Cool and serve with fresh vegetables or sour cream sauce.
This is interesting: in order to get a homogeneous mass of minced meat with eggs, we recommend separating the yolks and mixing the fish fillets first with them, and then with the whites.
Many housewives form the cutlets by hand, after wetting their palms with vegetable oil. But this only increases the amount of carbohydrates in the resulting dish. We recommend making minced pollock cutlets with a spoon. Thus, you can not only give them shape, but also make a smaller version of the cutlets, which is very useful if there are small children in the house.
You should also take into account the fact that fish fillet is very tender and soft. Unlike meat, it is completely fried in one and a half to two minutes. Over high heat, fillets burn very quickly; cutlets should be cooked over low or medium heat.
