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Fish fillet cutlets with bacon

Fish Fillet Patties with Pork Fatback

Tasty, tender, juicy, fragrant patties! Fish patties are both delicious and good for you. You can make them with just about any fish, and either pan-fry them or steam them — so many options! They're great served with mashed potatoes and fresh vegetables. What gives these patties their delicate texture is a small piece of pork fatback ground right into the mix. Since white fish fillet can be a little dry on its own, the fatback (blended into the mixture) keeps the dish moist and soft as it cooks. Enjoy!

Angel

Recipe author

Composition / ingredients

Servings:

Fish fillet (I used pangasius fillet.)

800

Onion

200

Pork fatback

Breadcrumbs (go by the consistency; you may need another tablespoon.)

Egg

Vegetable oil

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 10 g

Fats 54 % 15 g

Carbohydrates 11 % 3 g

236 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 40 min

Step 1:

Get your ingredients ready. Peel the onion. If the fish fillet is frozen, thaw it.
Step 2:

Run the fish fillet, the piece of fatback, and the onion through a meat grinder.
Step 3:

Add the egg, breadcrumbs, and salt and pepper to taste.
Step 4:

Mix the fish mixture together thoroughly.
Step 5:

With hands moistened in water, shape the mixture into patties.
Step 6:

Heat the vegetable oil in a skillet and add the patties. Fry until golden brown on one side...
Step 7:

Flip them and cook the other side through.
Step 8:

And here are our wonderful patties.
Step 9:

Serve them with fragrant mashed potatoes on the side and call everyone to the table.
Step 10:

Wonderfully tender, delicious patties. Enjoy!