English cutlets with salmon, broccoli and mashed potatoes
3 servings
40 minutes
The oven preserves the maximum amount of useful properties in these cutlets, without depriving them of their appetizing appearance. For those who do not want just a golden crust to enjoy a dietary dish, Maria advises to bother a little and prepare a basic sauce, blending a couple of fresh chilies, a clove of garlic, a spoonful of vinegar and a spoonful of powdered sugar until smooth in a blender - and lightly cooking the result over low heat.
1
In a small pot, bring water to a boil, lightly salt it, and add peeled and diced potatoes. Boil for about ten minutes, then add broccoli florets. Cook everything together until done.
- Potato: 300 g
- Broccoli cabbage: 100 g
2
While the vegetables are boiling, remove the salmon fillet from the skin, carefully remove the bones from the meat (it's best to have a culinary tweezers on hand for this purpose), and then cut it into small pieces. Finely chop the parsley.
- Salmon fillet: 400 g
- Parsley: 30 g
3
Pour milk into a small saucepan and place it on the heat. Once the milk is warmed, add pieces of fish and bay leaf, bring to a boil, and immediately remove from heat. Remove the bay leaf and let the fish cool in the milk. Then take it out of the milk and dry well in a colander.
- Milk: 150 ml
- Bay leaf: 1 piece
4
Drain the cooked potatoes and broccoli in a colander, lightly dry them, then transfer to a bowl and mash them - either manually with a fork or whisk, or lightly blend with an immersion blender. Place pieces of fish in a separate large deep bowl.
- Potato: 300 g
- Broccoli cabbage: 100 g
- Salmon fillet: 400 g
5
Add puree, chopped parsley, two tablespoons of flour, and one egg to the bowl with fish. Season with salt and pepper to taste and mix thoroughly until homogeneous. If the mixture is too thick, add a little milk in which the fish was cooked and mix to a paste-like consistency.
- Parsley: 30 g
- Wheat flour: 4 tablespoons
- Chicken egg: 3 pieces
- Milk: 150 ml
- Sunflower oil: 2 tablespoons
6
In three separate deep plates, place two tablespoons of flour, two lightly beaten eggs, and bread crumbs. From the resulting mixture, shape twelve small patties and give them a round shape. Dip each patty on both sides first in flour, then in egg, and finally in crumbs.
- Wheat flour: 4 tablespoons
- Chicken egg: 3 pieces
- Breadcrumbs: 150 g
7
Preheat the oven to 180 degrees, place a greased baking dish in the oven, and heat well. Transfer all the patties to the dish and bake in the oven for ten minutes, then flip them and fry for another ten minutes.
- Sunflower oil: 2 tablespoons
8
Once the patties are evenly browned on both sides, remove the dish from the oven and let it cool slightly. Serve the patties hot directly in the dish or plate them with a side of your choice.