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Pollock Fish Patties

An incredibly juicy, tender dish made from wholesome fish! Fish patties from ground pollock come out especially tasty and appetizing with this simple recipe. A golden breadcrumb crust seals in all the juiciness and tenderness of the fish.

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Minced pollock fish cutlets
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 % 10 g
Fats 41 % 15 g
Carbohydrates 32 % 12 g
216 kcal
GI: 17 / 0 / 83
  • Peel, wash, and dry the onion, then chop it into a fine dice. Pour a little vegetable oil into a skillet and fry the onion over medium heat until golden and soft. Let it cool. Cut the crusts off the bread and put the crumb in a deep dish, covering it with the low-fat cream (you can use milk instead). Let it sit a couple of minutes until the cream is fully absorbed. Mix the fried onion and the soaked bread into the ground pollock. Beat the egg white with a pinch of salt, using a hand whisk or blender, until it holds stiff peaks; the foam should be thick and airy, which makes the patties wonderfully tender and soft. Fold the beaten white into the fish and mix it with the rest of the ingredients. Season with salt and ground black pepper to taste. Knead the mixture with clean hands. Put it in a bowl, cover with plastic wrap so it doesn't dry out, and chill for 20 to 25 minutes to let it rest. After chilling, it becomes even more pliable and much easier to shape. Set out a bowl of cold water, dampen your hands, and roll the fish mixture into equal-sized balls, then flatten them into patties. Pour the breadcrumbs into a deep dish. Add the lemon zest and the ginger grated on a fine grater, and mix. Coat the patties one by one in the breadcrumb mixture. Set a skillet over the heat, warm it, and pour in a neutral vegetable oil (sunflower or olive). Once the oil is hot, add the fish patties and fry over medium heat for 5 to 6 minutes until golden. Flip them and fry the other side, then cover the pan so they cook through inside. Transfer the patties to a paper towel to blot the oil. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Skimmed cream - 59  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Egg whites - 44  kcal/100g
  • Breadcrumbs - 347  kcal/100g
  • Loaf - 273  kcal/100g
  • Minced fish - 69  kcal/100g

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