Juicy cod cutlets with mashed potatoes and avocado

Finely chop 300 g of onion and sauté in vegetable oil until lightly golden.

Soak the bread in milk (120 ml).

Pass the fish fillet through a meat grinder with onion.

Add bread with milk and pass it through the meat grinder again.

Add cream, salt, pepper, and softened butter (50 g).

Mix the minced meat and refrigerate for 1 hour.

Form round patties from the minced meat, like for a burger, and fry on both sides in a well-heated pan until cooked.

Prepare avocado puree. Cut the avocado in half, twist the halves apart, and separate them. Remove the pits.

Remove the pulp from the skin and mash it with a fork. Drizzle with lemon juice.

Cut the hot pepper in half lengthwise, remove the seeds, chop the pepper finely, and add it to the avocado.

Finely chop 50 g of onion and mix it into the avocado puree.

Add chopped cilantro and mix well.

Prepare mashed potatoes. Peel the potatoes and boil them in salted water until cooked.

Put in a colander and shake well to remove moisture.

Mash the potatoes with a masher, add milk, butter, salt, pepper and mix well.

Cut the tomato in half, remove the seeds, and dice the flesh into small cubes.

To serve, place mashed potatoes on a plate, top with a cutlet, and on top of the cutlet, add avocado puree.

Garnish with diced tomatoes and herbs as desired.