Quick Pollock Fish Cutlets
6 servings
45 minutes
Fish cutlets are a simple and understandable everyday food. But they are quite capricious: sometimes a lot of flour, bread and even semolina are added to the cutlets so that they do not fall apart in the frying pan, which neutralizes the presence of fish in the mince . We went the other way - for stickiness and at the same time fluffiness, mashed potatoes appear in the cutlets, which do not stick out from the cutlet mass as roughly as flour or bread. As for the sauce, you can add a little horseradish or garlic to the combination of sour cream and herbs , if you like spicy, and take this sauce into service for other fish dishes.
1
Prepare all the ingredients.
2
Chop the pollock fillet finely or pass it through a meat grinder.
- Pollock fillet: 500 g
3
Peel the potato and grate it on a fine grater.
- Potato: 300 g
4
Mix the pollock fillet, potatoes, and flour. Add salt. Knead the minced meat well with your hands.
- Pollock fillet: 500 g
- Potato: 300 g
- Wheat flour: 4 tablespoons
- Vegetable oil: to taste
5
Form 12 flat patties for fish burgers, place them on a flat dish, and refrigerate for 20 minutes.
6
Heat vegetable oil in a pan, place the patties, and fry for 2-3 minutes on each side until golden and crispy.
- Vegetable oil: to taste
7
Pat with a paper towel to remove excess oil.
8
Remove the tough stems from parsley and dill, and finely chop the leaves. Finely chop the green onion.
- Spring onion: 3 pieces
- Dill: 3 sprigs
- Parsley: 3 sprigs
9
Mix sour cream with mayonnaise and stir in herbs. Add salt and pepper to taste.
- Sour cream: 100 g
- Mayonnaise: 100 g
- Lemon: to taste
10
Serve the cutlets with the resulting sauce; mashed potatoes make a great side dish.