Minced pink salmon for cutlets: a recipe for very tasty and juicy minced fish cutlets

General principles for preparing cutlets

Fish cutlets according to any recipe are prepared according to the general scheme:

pink salmon fillet must be chopped in any convenient way;
if the recipe uses bread, it needs to be soaked in milk/water;
vegetables should first be finely chopped and then fried until soft;
All prepared ingredients are combined, then salted and flavored with spices.

Fish cutlets can be fried, baked, or steamed.

Pink salmon cutlets according to the classic recipe

Juicy pink salmon cutlets, the recipe of which can be changed to suit your taste, will turn out delicious even with a minimal amount of ingredients.

Ingredients

For the dish you need to take:

pink salmon – 1 carcass;
lard (fresh) – 80 g;
onion – 2 heads;
garlic – 3 cloves;
breadcrumbs - 3 tbsp. l.;
egg – 1 pc.;
salt, spices, oil.

Step-by-step cooking process

The cooking process includes several stages:

The fish must be cut and the remaining pulp passed through a meat grinder with peeled onions, garlic and pieces of lard.
Salt, spices, and a lightly beaten egg are also added to the resulting minced meat.
All that remains is to form the cutlets and roll them in breadcrumbs.

Pink salmon cutlets according to the classic recipe

The resulting pieces should be fried in oil until fully cooked and served hot with your favorite side dish.

Pink salmon cutlets in the oven

Compound:

pink salmon fillet – 0.8 kg;
lard (fresh) – 0.2 kg;
onions – 100 g;
salt, pepper - to taste;
refined vegetable oil – 20 ml;
mayonnaise – 50 ml;
tomato paste – 50 ml;
breadcrumbs - how much will be needed;
Provencal herbs - to taste.

Cooking method:

Cut the lard and pink salmon fillet into pieces and pass through a meat grinder.
Remove the husk from the onion and chop the vegetable as finely as possible.
Mix the crushed ingredients by adding salt and pepper.
Form cutlets, bread them in breadcrumbs.
Grease a baking dish with vegetable oil and place the cutlets in it.
In a separate bowl, mix tomato paste with mayonnaise and Provencal herbs.
Place the baking sheet with the cutlets in an oven preheated to 200 degrees.
After 10 minutes, remove the cutlets and turn them over. Return to oven.
After another 5 minutes, brush the cutlets with the prepared sauce and place in the oven for another 5-10 minutes.

Pink salmon cutlets cooked with lard turn out juicy and, when baked in the oven, retain their shape well, despite the absence of eggs in the minced meat.

Important! Pink salmon fillets can be ground using a meat grinder, blender or manually. When using kitchen appliances, the cutlets will be more tender, especially if you mince the minced meat twice. If you chop the pink salmon fillet with a knife, the cutlets will come out juicier. Which option you prefer depends on your taste

Oven recipes

In this version of the recipe, rice is added to taste.

Ingredients

For the dish you need to take:

fish fillet – half a kilo;
egg – 1 pc.;
greens and rice - 40 g each;
salt, pepper, oil.

Step-by-step cooking process

The cooking process includes several stages:

Rice needs to be cooked until half cooked.
The fish fillet must be passed through a meat grinder.
The prepared ingredients must be mixed, add a beaten egg, chopped herbs and salt and pepper.
Small cutlets are formed from the resulting mixture and placed in an oiled, heat-resistant container. They will bake for 20-25 minutes. at medium oven temperature.

Serving ready-made cutlets is delicious with mashed potatoes or peas.

In a slow cooker

Juicy pink salmon cutlets, the recipe for which comes in various variations, are the softest and most aromatic in a slow cooker.

Ingredients

For the dish you need to take:

fish fillet – half a kilo;
milk - half a liter;
onion, egg - 1 pc.;
white bread – 2 slices;
classic mayonnaise – 1-1.5 tbsp. l.;
salt, butter, spices and breadcrumbs.

Step-by-step cooking process

The cooking process includes several stages:

Bread without crusts needs to be soaked in milk and then squeezed out.
The fish fillet, along with the squeezed loaf and onion, must be passed through a meat grinder.
Then the minced meat should be mixed with beaten eggs, mayonnaise, salt, spices and a lightly beaten egg.
From the resulting mass you need to make small cutlets and roll each one in breadcrumbs.
The blanks will first be cooked for 15 minutes. on each side in frying mode (in hot oil), then another 10 minutes. in extinguishing mode.

The resulting cutlets are served with vegetables and your favorite side dish.

Recipe for minced pink salmon cutlets

Kitchen appliances and utensils: frying pan, hob, cutting board, knife, deep bowl, meat grinder.

Ingredients

Pink salmon	1 PC.
Eggs	2 pcs.
Onion	1 PC.
Garlic	1 clove
Cereals	70 g
Milk (whey or water)	70 g
Vegetable oil	2 tbsp. l.
Salt	1 tsp.
Seasonings	1 tsp.
Salo	70 g

Recommendations for preparation

You can use ready-made minced meat , in which case pass the garlic through a garlic press, and you can simply chop the onion finely. But the best minced meat is the one you make yourself.
Instead of oatmeal, you can use white bread in the same quantity.
If desired, you can add fresh herbs , for example dill. It is easy to combine any type of fish with it.

Step by step recipe

In a bowl, soak oatmeal in 70 g of water, whey or milk. Add 2 chicken eggs, mix well and leave to swell for 30 minutes. Instead of cereal, you can use white bread.
Clean and wash one pink salmon carcass. Remove the bones and pass the fillet through a meat grinder. Grind 70 g of fresh lard with it.
Peel and wash one onion and a large clove of garlic. They can also be put through a meat grinder along with the fish.
Add a teaspoon of salt and a teaspoon of seasoning to the resulting minced meat. Mix everything. You can use any seasonings and herbs you like.
Add already brewed oatmeal to this. Stir the mixture until smooth. We should get a liquid mass that we cannot form with our hands.
Place the frying pan on the fire, pour 2 tbsp into it. l. vegetable oil, heat and use a spoon to place cutlets in portions. Fry on both sides for 5 minutes.

In a steamer

This device will allow you to prepare the most healthy fish cutlets without excess fat.

Ingredients

For the dish you need to take:

fish fillet – 370-400 g;
raw eggs – 2 pcs.;
dill (greens) – 1 bunch;
breadcrumbs, salt and pepper.

Step-by-step cooking process

The cooking process includes several stages:

First of all, the fish fillet is crushed in a blender.
Then the resulting mass must be mixed with eggs, chopped herbs, salt and pepper.
You need to make small cutlets from the minced meat and roll them in breadcrumbs.
The resulting pieces are placed in a special nozzle and placed above a steamer bowl filled with water.

The steamed cutlets will take 20-25 minutes. Serve them deliciously with roasted vegetables or a fresh salad.

Delicious pink salmon cutlets with gravy

Cooking time : 50-55 minutes

Number of servings: 6

Energy and nutritional value

calorie content – 181.9 kcal;
proteins – 21.4 g;
fats – 5.1 g;
carbohydrates – 9.6 g.

Ingredients

pink salmon fillet – 600 g;
chicken egg – 1 pc.;
stale loaf or white bread – 100 g;
greens – 1 bunch;
medium onion – 1 pc.;
vegetable or butter – 30 g;
ground allspice – ½ tsp;
mayonnaise – 2 tbsp;
tomato sauce (you can use paste diluted with water) – 2 tbsp;
water – 200 ml;
Provençal herbs - to taste;
salt - to taste.

Step-by-step preparation

Cut a few slices of stale (at least yesterday's) white loaf or bread and remove the crust from it so that you end up with about 100-120 g of pulp. Break into pieces and cover with warm water.
Process 600 g of pink salmon fillet with a meat grinder or blender. Squeeze out the bread and combine it with the minced fish.
Finely chop the onions and a bunch of herbs, but without thick stems. Dill, parsley, cilantro or an assortment of these seasonings are suitable here. But add only half to the minced meat - the second part will be used for gravy.
Beat the egg into the ingredients collected in a bowl, add half a spoon of ground pepper and salt.
Turn on the oven and set the thermostat to 180°C. Take out the baking sheet and grease it with vegetable or butter, including the inside of the sides.
Form the cutlets, place them on a sheet so that they do not touch each other, place them in the oven and set the timer for 15 minutes.
In the meantime, you need to prepare the gravy: stir 2 tablespoons of mayonnaise (sour cream) and the same amount of tomato sauce in a cup, pour them with a glass of water (to get more sauce, you can take 250-300 g of liquid), add Provençal herbs to taste (usually 1 - 2 pinches).
After a quarter of an hour, remove the baking sheet and pour the prepared sauce over the cutlets. Bake for another 15 minutes at the same temperature.
Serve hot with mashed potatoes or pasta, seasoning the side dish with the gravy that remained on the baking sheet. You still have half a bunch of finely chopped greens - sprinkle it on top, and it will turn out not only tasty, but also beautiful.

Tip : if you use pasta instead of tomato sauce, add a pinch of sugar and the same amount of salt and Provençal herbs. Those who like spicy dishes can add ground red pepper.

In a frying pan

Very interesting fish cutlets are made with the addition of buckwheat.

Ingredients

For the dish you need to take:

pink salmon fillet – half a kilo;
fresh cabbage – 180-200 g;
onion – 1 head;
buckwheat – 80 g;
tomato paste – 80-90 g;
fish broth – 1.5 tbsp;
semolina - 3-4 tbsp. l.;
salt, oil, spices.

Step-by-step cooking process

The cooking process includes several stages:

Buckwheat should be filled with water and left for 15-17 minutes.
You need to prepare homogeneous minced meat from fish fillets, cabbage and onions, then mix it with the already swollen cereal.
All that remains is to salt the mass, add spices and semolina.
After another quarter of an hour, small cutlets are formed from the minced meat, placed in an oiled, heat-resistant container and baked in the oven for half an hour at medium temperature.
For the sauce, tomato paste is diluted with fish broth and salted. Next, they should pour the cutlets and bake them for another 17-20 minutes.

The finished, hearty meal can be served without a side dish.

With lard

Juicy pink salmon cutlets (their recipe can be found below in the article) are simply prepared with the addition of lard. The fish in question itself is rather dry. But lard will quickly solve this problem. For half a kilo of pink salmon, approximately 200 g of fat is taken. There is no need to increase its quantity.

Ingredients

For the dish you need to take:

fish fillet – half a kilo;
chicken egg (large) – 1 pc.;
white onion – 130-150 g;
pork lard (salted) – 200-220 g;
milk (any fat content) – 1 full glass;
white bread crackers – 180-200 g;
breadcrumbs - ½ tbsp.;
dill and parsley – 1 bunch;
salt, oil, pepper.

Step-by-step cooking process

The cooking process includes several stages:

White bread crackers should be poured with milk and left to soak.
The fish pulp needs to be chopped into small pieces. If bones come across during the process, they must be removed. To make the minced meat more tender, the fish should be crushed with a blender or passed through a meat grinder. You should also chop pieces of salted lard, and then combine it with the fish fillet.
The greens must be removed from large stems, then finely chopped and mixed into the minced meat. Soaked bread crumbs are also added there (there is no need to squeeze them out of the milk first).
All that remains is to add salt and pepper to the mixture and mix thoroughly until smooth. Then beat it on a cutting board or on a metal bowl.
From the resulting minced meat you need to form small cutlets (it is more convenient to do this with wet hands) and roll them in breadcrumbs.
A frying pan with oil should be heated over a fire. Then put the fish preparations in it and fry over moderate heat under the lid until an appetizing crust. If desired, some of the not yet ready cutlets can be frozen.
If after frying the treat remains raw inside, you can pour ½ tbsp into the mold. water, put 1-2 laurel leaves, add cutlets and cook them in the oven for another 10-12 minutes. at 190-200°.

Fish cutlets with lard are served hot. For beauty, you can place them on lettuce leaves and add fresh herbs. Mashed potatoes are best suited as a side dish for this dish.

Steamed pink salmon cutlets in a slow cooker

Compound:

pink salmon fillet – 0.5 kg;
onions – 150 g;
semolina – 80 g;
chicken egg – 1 pc.;
salt, pepper - to taste.

Cooking method:

Cut the pink salmon fillet and peeled onion as finely as possible using a sharp knife. Mix together. When preparing cutlets for children or the elderly, it is better to grind the products using a blender or meat grinder.
Add egg, salt, pepper, mix. If you are cooking for children, it is better not to add pepper.
Add semolina, stir. Wait 20-30 minutes for the semolina to swell.
Wet your hands with water, form patties and place them on the multicooker rack intended for steaming foods.
Pour a liter of hot water into the multicooker bowl.
Place the grill with cutlets in its place.
Turn on the unit in steaming mode for 25 minutes. If the water was cold, it is advisable to set the timer for a longer time (30-35 minutes).

This recipe for pink salmon cutlets will not hurt to know for those who are on a diet. Such products are also suitable for baby food, unless we are talking about infants.

With zucchini

To make fish cutlets even more healthy and reduce their calorie content, you should combine pink salmon with vegetables in the recipe. For example, add zucchini, previously peeled and seeded.

Ingredients

For the dish you need to take:

pink salmon fillet – half a kilo;
zucchini (medium size) – 1 pc.;
white onion – 1 head;
semolina – 1-1.5 tbsp. l.;
salt, oil, spices for fish.

From spices, you can take a ready-made mixture made specifically for fish.

Step-by-step cooking process

The cooking process includes several stages:

Fish fillets must be thoroughly washed under cold running water, dried with paper towels, then chopped into miniature pieces and poured into a bowl convenient for mixing.
The zucchini needs to be washed, removed from the skin and dense center, and then processed with a grater with large divisions. The resulting vegetable shavings should be salted and left in this form for about a quarter of an hour. Next, drain all the released juice and squeeze out the zucchini. After this, you can transfer the vegetable shavings to the fish.
The onions must be peeled, chopped into miniature cubes and mixed with the rest of the ingredients.
All that remains is to pour semolina, salt, selected spices into the mixture and mix all the products thoroughly. You definitely need to let the minced meat sit so that the cereal swells.
From the resulting mixture you will need to form small, neat cutlets and place them in a frying pan with hot oil. The pieces will be fried on both sides until an appetizing golden crust appears. This should be done with the lid closed so that the treat is completely cooked inside.

Ready-made cutlets are delicious to try both hot and already cooled. They can be served as a separate dish with your favorite sauce, or as a side dish.

With cottage cheese

The calorie content of such fish and curd cutlets is approximately 176.2 kcal per 100 g. This figure is relevant for fried dishes.

And his BJU:

BJU	Value in g per 100 g
Squirrels	14,3
Fats	9,6
Carbohydrates	8,1

Ingredients

For the dish you need to take:

pink salmon - half a kilo;
cottage cheese – 230-250 g;
semolina – 2-2.5 tbsp. l.;
egg – 1 pc.;
oil, salt, spices.

Pink salmon must be cut in advance. The recipe only specifies the amount of pure, boneless fish pulp.

Step-by-step cooking process

The cooking process includes several stages:

Once the fillet has been cleaned of all excess, it must be squeezed to remove any liquid from it.
Next, the resulting fish mass is twisted into minced meat, covered with semolina, salt, and spices. You can immediately pour the contents of a raw egg into it.
After thorough mixing, add the mashed cottage cheese with a fork to the minced meat.
The resulting mass should stand for at least a quarter of an hour. During this time, the semolina will swell sufficiently and make the minced meat denser.
All that remains is to form small cutlets and place them in a frying pan with hot oil.
The treat should be cooked on both sides until appetizingly golden brown. Do not cover the pan with a lid.

Ready-made cutlets are delicious served with any side dish. For example, they will go well with boiled rice.

↑ Lush pink salmon cutlets with semolina

Semolina not only allows cutlets to maintain their shape during cooking. First of all, it makes them more tender, airy, and lush. Such meatballs can also be offered to small children - there is nothing in them that could harm them, they are full of benefits and harmony of natural taste.

Cooking time: 60 minutes.

Ingredients:

Pink salmon fillet – 700 g;
Egg – 1 pc.;
Onions – 100 g;
Semolina – 4 tbsp;
Salt – 0.5-1 tsp;
Ground black pepper - optional;
Breadcrumbs – 100 g;
Odorless vegetable oil – 50-70 ml.

Preparation:

Peel, wash, and divide the onions into several parts for convenience.
Wash the pink salmon fillet, dry it slightly, cut into smaller pieces.
Pass pink salmon and onion pieces through a meat grinder. Place the minced meat in a deep container.
Add salt and ground black pepper to taste. Stir.
Beat in a chicken egg and add semolina. Mix the minced meat thoroughly one last time. Cover the bowl with a towel and leave it at room temperature for 30-40 minutes. During this time, the semolina will swell and “adhere” well to the blank for the meatballs.
Using your palms moistened with water, form oblong or round cutlets. Bread them in breadcrumbs on all sides.
Heat the vegetable oil well in a frying pan. Send fish preparations into it. Fry them on both sides until beautifully golden brown on both sides.

Serve hot red fish cutlets immediately, complemented with fresh vegetables, boiled rice or buckwheat, and your favorite sauces.

With semolina

Adding semolina to the recipe allows you to make fish cutlets even more tasty, fluffy and tender.

Ingredients

For the dish you need to take:

fish fillet – half a kilo;
egg (raw large) – 1 pc.;
semolina – 80-90 g;
cream – ½ tbsp.;
white onion – 1 head;
salt and spices.

You should not add a lot of salt to this treat. For the indicated amount, 80-90 g will be enough. You can also take flour or breadcrumbs to coat the cutlets before frying.

Step-by-step cooking process

The cooking process includes several stages:

Clean fish fillets (without the smallest bones) should be cut into pieces. Next, it is transferred to a blender bowl and blended until it becomes a thick, homogeneous minced meat.
The onion needs to be peeled and then pureed. The already soft vegetable can be transferred to the fish.
At the next stage, the contents of a raw egg, cream are poured into the mass, and all the dry ingredients stated in the recipe are added. Next, you need to mix everything thoroughly until smooth and leave the minced meat to steep for 60-70 minutes. in the cool.
All that remains is to form small cutlets, roll them (optional) on all sides in bread crumbs or regular flour, and then place them in a frying pan with heated oil. Fry the treat until golden brown and cooked through.

These cutlets go perfectly with almost any side dish. For example, you can serve them with tender mashed potatoes prepared with cream.

With cheese

Juicy pink salmon cutlets, the recipe for which is published later in the article, are prepared with a secret. They contain hard or semi-hard cheese. For example, Parmesan or the more familiar Russian option is perfect.

Ingredients

For the dish you need to take:

Russian cheese - 180-200 g;
fresh pink salmon – 1 carcass;
white onion and carrots - 1 pc.;
sliced loaf - 3-4 slices;
dill – 40-45 g;
milk – ½ tbsp.;
large raw eggs – 2 pcs.;
salt, oil, spices.

To fry cutlets according to this recipe, you should use a mixture of butter and vegetable oil, then they will turn out tastier.

Step-by-step cooking process

The cooking process includes several stages:

The first step is to separate the fish pulp from the bones and skin. To make this faster and easier, you need to first immerse the pieces of pink salmon in boiling water for 5-6 minutes.
The remaining clean pulp must be passed through a meat grinder, and then put in a cool place while the remaining components are prepared.
You need to thinly cut the crust off the loaf, then pour it with milk and mash it with a fork.
Onions and carrots should be peeled. Then chop the vegetables randomly and place them in a frying pan with any fat to fry for 1-2 minutes. The pieces should become soft, but not have time to brown too much.
At the next stage, you need to finely chop the dill, and chop the Russian (or other selected) cheese using a grater with large divisions.
Next, you will need to separate the eggs into their components. Keep the whites cool, and send the yolks to the minced meat along with cheese, dill, soaked loaf, fried vegetables, salt, and spices.
After thorough mixing, it is necessary to pour into the mixture the whites, previously beaten with a pinch of salt until fluffy.
Then the components are connected very carefully from top to bottom. The minced meat should be covered with cling film and placed in a cool place to rest for 30-40 minutes.

All that remains is to form the cutlets, roll them in breading and fry on both sides until cooked. The finished treat is served with boiled buckwheat, rice or potatoes.

↑ Recipe for pink salmon cutlets with cheese

When combined with cheese, fish acquires a delicate creamy flavor, making it even more delicious. These delicious cutlets are so good that they can be served even to dear guests. In our preparation, cheese is added to the minced fish itself, but you can also use it as a filling. To do this, you just need to wrap a strip of cheese in a blank for meatballs.

Cooking time: 50 minutes.

Ingredients:

Minced pink salmon fillet – 400 g;
Hard cheese – 150 g;
Chicken egg – 1 pc.;
Semolina – 1.5 tbsp;
Onions – 0.5 pcs.;
Vegetable oil - for frying;
Ground black pepper - a pinch;
Salt – 0.3 tsp.

Preparation:

Prepare minced fish. To do this, pass the fillet through a meat grinder along with pre-peeled onions. You can make cutlets from frozen pink salmon or fresh fish.

Grate the hard cheese on a coarse grater. Add it to the bowl with the minced fish.

Beat a chicken egg into the main ingredients, add spices and semolina. Mix the meatballs mixture thoroughly. Place it in the refrigerator for 15-20 minutes so that the semolina swells - this will make the dish more tender, fluffy, and airy.

Using wet hands, form the minced fish into neat cutlets. If desired, they can be rolled in flour or breadcrumbs - then the crust will be crispier.

With rice

The recipe with rice allows you to prepare juicy pink salmon cutlets that do not need a side dish. You can complement your meal with a light vegetable salad seasoned with sour cream or butter-based sauces.

Ingredients

For the dish you need to take:

defrosted fish fillet – 1.3-1.5 kg;
rice (dry, unpolished) – ½ cup;
egg – 1 pc.;
loaf - 2 crowbars;
green onions and dill – 4-5 stalks each;
sifted flour - 4.5-5 tbsp. l.;
crumb crumbs - 3.5-4 tbsp. l.;
water (filtered) – 2 tbsp.;
salt, oil and spices.

Step-by-step cooking process

The cooking process includes several stages:

Rice needs to be poured with plenty of salted water and cooked until fully cooked. This will take approximately 20-25 minutes. Then you need to drain the liquid from the rice and cool it.
The loaf is filled with water and left to soak.
The fish fillet must be passed through a meat grinder, then mixed with beaten eggs, salt, and spices. Cooled rice, soaked bread, slightly squeezed by hand, and finely chopped greens are added to the same mass.
All that remains is to form small cutlets from the resulting minced meat, roll them in breadcrumbs on all sides and fry until golden brown. First, the pieces will brown on one side for 5-6 minutes, then on the other - 8-9 minutes. Be sure to cover the pan with a lid during the process. Then the cutlets will be fried and steamed at the same time, and will quickly reach full readiness.

The resulting treat should be transferred to a large plate, supplemented with fresh or pickled vegetables and served immediately. Tartar sauce with the addition of grated pickles goes great with these cutlets.

↑ Pink salmon cutlets with lard in the oven

If you add lard to the minced fish, the dish will turn out incredibly juicy, tender and aromatic. In addition, we will cook such cutlets in the oven, which will save us from the need to use oil and stand at the stove, making sure that the cutlets do not burn.

Cooking time: 40 minutes.

Ingredients:

Lard – 50 g;
Pink salmon fillet – 500 g;
Medium onion – 1 pc.;
Chicken egg – 1 pc.;
Salt – 0.25-0.5 tsp;
Breadcrumbs – 4-5 tbsp;
Ground black pepper or a mixture of peppers – 2-3 pinches;
Vegetable oil - for greasing the baking sheet.

Preparation:

To begin, as usual when working with fish, cut it, separating the fillet from the skin, backbone and bones.

The skin should also be removed from the lard. Cut the product into pieces of any shape.

Peel the onions, rinse, and cut into 4-6 pieces for convenience.

Pass the prepared fish fillet, onion, and lard through a meat grinder.

Place the resulting minced meat in a convenient container. Add a chicken egg, salt, ground black pepper or a mixture of peppers to it. Mix the cutlet mixture thoroughly. Place it in the refrigerator for 15-20 minutes.

With wet hands, pinch off a piece of minced meat, roll it into a ball, slightly flatten it in your palms - you will get a neat, round cutlet. In this way, form all the blanks. Roll them on all sides in breadcrumbs.

Grease a baking tray with a thin layer of vegetable oil or line it with oiled parchment paper. Place the blanks on it.

Place the baking sheet in a hot oven (190 degrees) for 15-20 minutes.

Serve hot cutlets with boiled pasta or mashed potatoes. Tartar sauce was made for these meatballs - don't forget to put it on the table.

In tomato sauce

Tomato sauce allows you to cook cutlets in a delicate, flavorful gravy. The finished treat is ultimately delicious served with any dry side dishes or simply with fresh bread.

Ingredients

For the dish you need to take:

pink salmon (clean fillet) – 900-950 g;
eggs, garlic cloves - 3 pcs.;
white bread – 130-150 g;
milk and dry white wine – 150 ml each;
tomatoes – 650 g;
white onion – 350 g;
sugar – 10 g;
green cilantro, dill and parsley – 30-35 g each;
salt, breadcrumbs, olive oil, spices.

Step-by-step cooking process

The cooking process includes several stages:

Peeled onions and fish fillets need to be processed in a meat grinder.
Then these products need to be mixed with white bread soaked in milk and slightly squeezed. After adding raw eggs, salt and spices to the mass, you need to put it in a cool place for half an hour.
Garlic and herbs should be finely chopped. Scald the tomatoes with boiling water, remove the skin, and then grate them. All ingredients from this step are mixed for the sauce and salted to taste. You can also add spices.
You will need to chop the onion into miniature cubes and fry the olive oil until golden brown. Then pour in the wine and wait until it has completely evaporated. Then you can transfer the tomato sauce into the frying pan. When the mass boils, it's time to remove it from the heat.
All that remains is to form small cutlets, roll in breadcrumbs and fry in a separate frying pan until golden brown.
The resulting fish preparations are transferred to a heat-resistant form, filled with sauce and sent to the oven.

The treat will be baked for a quarter of an hour at medium temperature. Serve the cutlets with a light salad of fresh cucumbers and cabbage.

Useful tips and tricks

The following tips will help you prepare delicious fish cutlets:

cutlets turn out tastier if you use chilled fish rather than frozen fillets and cut it yourself;
You can add chopped onions, garlic, carrots, zucchini to the minced meat - this will make the mass healthier and more dietary;
If there is no need to count calories, you should fry the cutlets in a mixture of vegetable and butter.

Fragrant, juicy pink salmon cutlets can be prepared using more than 15 recipes. Among them are options with cereals, cottage cheese, and vegetables.