Minced pollock fish cutlets

Peel the onion, rinse and dry. Then cut the onion finely into cubes.

Pour a little vegetable oil into the frying pan and fry the onions over medium heat until golden brown and soft consistency. Cool it down.

Cut off the crusts from the loaf, and put the pulp in a deep dish and pour low-fat cream (you can replace it with milk). Leave for a couple of minutes so that the cream is completely absorbed into the flesh of the loaf.

Stir fried onions and loaf pulp with ready-made minced fish from pollock.

Beat the egg white together with a pinch of salt with a hand whisk or blender until stable peaks. Protein foam should be thick and lush. Then the cutlets will turn out to be the most delicate and soft to the taste. Add the whipped protein to the minced pollock fish and mix it with the rest of the ingredients.

Add salt and ground black pepper to the minced meat to your liking.

Knead the minced fish with clean hands. Put it in a bowl and put it in the refrigerator for 20-25 minutes to infuse it. And so that the minced meat does not dry out, cover the bowl with it with cling film.

After the minced meat stands in the refrigerator, it will become even more plastic. It will be much easier to make cutlets out of it.

Put cold water in a bowl and moisten your hands in it, make equal-sized balls of minced fish. Then give them the shape of cutlets.

Pour the breadcrumbs into a deep container. Add lemon zest to the same place. Grate ginger on a fine grater and also transfer to breadcrumbs. Mix it up.Roll the cutlets in turn in the breadcrumbs mixture.

Put the frying pan on the fire. Heat it and pour in odorless vegetable oil (sunflower or olive).

As soon as the oil heats up, put the fish cutlets in a frying pan and fry them over medium heat for 5-6 minutes until golden brown. Next, turn the cutlets to the other side and fry them on the other side. Cover the pan with a lid so that the cutlets are fried inside.

Put the fish cutlets on a paper towel so that the oil is absorbed.

Bon appetit!