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Minced pollock cutlets

Minced Pollock Fish Cakes

Golden, appetizing, made from simple ingredients — perfect for the whole family! These pollock fish cakes are quick and easy, and even kids who don't like fish will happily eat them. A bun soaked in milk keeps them juicy and tender, while a breadcrumb coating gives a crisp crust.

Angel

Recipe author

Composition / ingredients

Servings:

Minced fish (pollock)

500

Onion

100

Bun

Milk (for soaking the bun)

150

Egg

Pepper

Salt

Breadcrumbs

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 11 g

Fats 25 % 6 g

Carbohydrates 29 % 7 g

125 kcal

GI: 29 / 43 / 29

Cooking method

Cooking time: 40 min

Step 1:

How do you make pollock fish cakes? Start by gathering your ingredients. You can buy ready-made minced pollock or grind it yourself from fish fillets, the way I did — homemade is much tastier than store-bought. If you have whole pollock, fillet them first.
Step 2:

First, soak the bun in the milk. For fish cakes you usually want a stale bun — a soft, fresh one won't soak up the juices from the fish nearly as well.
Step 3:

Next, grind the pollock fillet and onion with a blender or meat grinder, whichever is easier. I pulsed the fish in a blender's chopper attachment.
Step 4:

Add the soaked bun and the egg to the fish, then grind it all once more. The mixture will become smooth and very tender. If you're using a meat grinder, run the bun through with the fish.
Step 5:

Add salt and pepper to taste and knead the mixture well.
Step 6:

Shape the mixture into patties and roll them in breadcrumbs. They can be any shape you like — round or oval.
Step 7:

Heat the vegetable oil in a skillet over high heat, then set the patties in. Lower the heat to medium and fry them on both sides until golden brown.
Step 8:

For a crisp crust, fry the patties uncovered.
Step 9:

And here are our wonderful fish cakes!
Step 10:

Inside, they're incredibly tender. Serve the cakes with or without a side dish, however you like. Fresh vegetables pair beautifully with fish cakes!
Step 11:

Enjoy!

How do you fillet a whole fish? Remove the tail, head, and fins. Cut along the backbone down to the spine. Turn the fish on its side and, with a sharp knife, slice the flesh away from the backbone. Flip it over and cut the fillet from the other side. Clean the inside, removing the black membrane, which is bitter and will ruin the flavor. Rinse and be sure to pat it thoroughly dry.
Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe detergent and a brush work best.
Use an oil with a high smoke point for frying. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point, since they're full of unfiltered particles that burn quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, reach for an oil with a high smoke point — the most common choices are refined sunflower, olive, and grapeseed oil.