How to make minced pollock with bones. Recipe for tender fish cutlets without bread in a beautiful breading

Today, together with you, we will prepare delicious fish cutlets from minced pollock according to a very simple recipe with photos. Fish cutlets can be prepared from both river and sea fish. I'll tell you about a budget option for pollock cutlets. There is an opinion that this fish is less healthy than others, dry and tasteless. But this is not true at all. Pollock its composition of useful substances is not inferior to any other sea fish, and if you prepare the minced meat correctly, we will get a rather tasty and juicy dish. So, let's take a closer look at all the recommendations for making cutlets and find out how to make fish cutlets from pollock quickly and tasty.

Pollock fish cutlets in a frying pan

Kitchen appliances and utensils: deep bowl, frying pan, knife, cutting board.

Ingredients

Choosing the right ingredients

As I already said, you can take any fish, but today we will cook pollock. To do this, you can purchase ready-made minced meat, fish fillets or gutted carcasses. Usually the carcasses on store shelves are already cleaned, without the head and entrails, so you just need to rinse well, dry the fish and remove the pulp from it.
For this recipe for delicious pollock fish cutlets, I used fresh frozen fish carcasses.
During frying, we will roll the minced meat in flour, but if desired you can use crackers. Then we will get a delicious crispy crust on our cutlets.

You can make the shape of the frying blanks round or oval. Their size will also directly depend on your preferences.
By the way, Fish cutlets made from minced meat are very tasty. Take note of this recommendation and use it at a convenient time for you.

Step by step recipe

Video recipe

Dear readers, I invite you to watch a short video, which contains all the details of preparing delicious fish cutlets from pollock fillet according to this recipe.

Nowadays, leading a healthy lifestyle and eating the healthiest food possible is very popular in our country. If you want to get more out of your cooked meals, use your oven more often. With her help the resulting food is less caloric and without substances that negatively affect on our body as a whole. Let's cook some very tasty and healthy fish cutlets in the oven. This method of cooking them is very simple and fast, it doesn’t take much time, and the cutlets turn out incredibly tender and juicy.

Recipe for pollock fish cutlets in the oven

Cooking time: 40 minutes.
Number of servings: for 6 people.
Calories: 112 kcal per 100 g of product.
Kitchen appliances and utensils: oven, parchment paper, baking sheet.

Ingredients

Step by step recipe

Wash the pollock fillet and dry with a napkin. Pass 500 g of fillet through a meat grinder. If you have already prepared minced meat, you need to put it in a deep bowl.
Peel and wash 2 onions. Grind them in a meat grinder and add to the minced fish.
Chop fresh cilantro and add to the minced meat. You can also use frozen cilantro or any other you like.
Pour 4-5 tbsp. l. flour. In this recipe I will use rice flour, you can do the same or use wheat flour.
Add ¼ tsp. nutmeg and 2-3 pinches of black pepper. Mix the resulting minced meat well. The longer you knead it, the fluffier the cutlets will be.
If you have time, you should cover the finished minced meat and place it in the refrigerator for 1 hour. This way all the ingredients can exchange aroma and the minced meat will have a uniform consistency.
Line a baking pan with parchment paper and grease it with 3 tbsp. l. vegetable oil. You can now turn on the oven at 200 degrees.
Wet your hands with water or grease with vegetable oil and form cutlets. During the formation process, you can beat the cutlets in your hands.
Place the preparations on a baking sheet, sprinkle them with vegetable oil on top and place them in the oven, preheated to 190-200 degrees for 30 minutes.
Remove the finished dish from the oven and let stand for 10-15 minutes. This way they can absorb the secreted juice. The dish can be served cold or hot.

Video recipe

Dear chefs, I invite you to watch the video, which explains everything in detail. You will learn how to cook delicious pollock cutlets, what the minced meat will be like, how to form the preparations and what will happen as a result of complete preparation.

Serving options

Fish cutlets can be eaten as a separate dish. Place them on a serving plate and garnish with cilantro, parsley or dill.
You can easily combine them with potatoes, rice and any other grains of your choice.
A fresh vegetable salad is a great addition for fish cutlets.
You can serve the sauce as you wish if you wish.
Following this recipe, you can steam pollock cutlets. To do this, use a double boiler or a multicooker with a steamer function, or make the design of the steamer yourself using two pans and a lid. It will take 20-30 minutes for them to be fully steamed.

Cooking options

Use this recipe and cook. The meat of this fish is very tasty and tender, so the food turns out excellent. Take this idea into your cookbook and use it for your health.
The very consumption of fish already brings great benefits to our body, and they make our food even more healthy and low-calorie. Using this principle, I always prepare food for my daughter, who really loves fish from the oven.
Here's another quick recipe. During the fishing season, when my husband goes fishing with friends, I prepare all kinds of dishes from pike, freeze it and make semi-finished products from minced pike. Of course, this takes some time, but then delicious cutlets appear on the table very quickly.
And I’ll leave you with the cooking idea. This dish will not only diversify your daily menu, but will also be an excellent appetizer on the holiday table. Save this recipe and enjoy tender and healthy seafood food.

Dear chefs, I hope I was able to be useful to you today and that delicious, homemade fish cutlets are already ready on your stove. If you have any suggestions or additions, write them in the comments, I will not ignore them. And now I wish you success in cooking and bon appetit!

Fish dishes should be on the menu of any person who cares about their health. Without them, the diet can hardly be called balanced. Fish contains substances necessary for the body that can be obtained from few other products. Many of its varieties are affordable. Pollock is affordable for every family, it is no less useful than other inhabitants of the sea, and with some skill you can make snacks from it that are not inferior in taste to dishes from expensive varieties of fish. Pollock cutlets come in handy when you need to feed your family a hearty meal without spending a lot of money.

Cooking features

Not every housewife will undertake the preparation of pollock cutlets. There is an opinion that this fish is so dry that it is impossible to make a tasty dish from it. This opinion has a basis: pollock is a low-fat product. However, you can make juicy and tender cutlets from it without much difficulty. The main thing is to know a few secrets.

Thaw fish correctly. If you let it thaw without a sharp temperature change (first in the refrigerator, then at room temperature), it will retain its structure. Using a microwave or warm water to defrost fish results in the fish becoming loose, dry, and tasteless.
It is not necessary to look for minced meat or pollock fillet for cutlets. Cutlets made from homemade minced meat will cost less. Buy pollock carcasses without heads - cutting them up will not be difficult even for an inexperienced housewife. The pollock fillet is scrolled through a meat grinder, installing a grid with large holes. Then the minced meat comes out juicy. To ensure that you get rid of the bones, turn the pollock meat through a meat grinder twice.
To make the minced meat more dense and viscous, eggs, starch, flour, semolina, and bread soaked in milk are added to it. Vegetables and lard give it juiciness.
Most often, pollock cutlets are fried in a frying pan. To prevent them from sticking to the bottom, heat the frying pan and spare no oil. You need to fry over medium heat until an appetizing crust appears, then reduce the heat and steam the cutlets under the lid over low heat for 5 minutes.
It will be easier to form the cutlets if your hands are wet.
Pollock cutlets can be baked in the oven or steamed. They are cooked in the oven for 15–20 minutes at a temperature of 180–200 degrees. Steam for 25–30 minutes.

The technology for preparing pollock cutlets may depend on the chosen recipe. By following the instructions that accompany it, you will not make mistakes.

Pollock cutlets with onions and potatoes

pollock – 0.7 kg;
onions – 100 g;
potatoes – 150 g;
white bread – 150 g;
milk – 100 ml;
chicken egg – 1 pc.;
flour - as much as needed;
vegetable oil - as much as needed;
salt, spices - to taste.

Cooking method:

Thaw the fish, cut into fillets. Wash the fillet and dry with paper towels. Cut into large pieces and run them through a meat grinder twice.
Remove the peel from the onion and chop it in the same way as the fish.
Peel the potatoes and grate them on a coarse grater.
Dry the bread (crumbs without crusts) in the oven, then soak in warm milk. Squeeze and turn through a meat grinder.
Combine minced fish with bread, potatoes, onions, mix.
Break an egg into a bowl with minced meat, add salt and spices, mix again.
Knead the minced meat with your hands and beat it on a bowl to remove excess moisture. If it still seems too runny, thicken it by adding a little flour.
Heat oil in a frying pan.
Dip your hands in cold water, form cutlets, and bread them in flour.
Place the fish cutlets in a frying pan with hot oil at a short distance from each other.
Fry over medium heat until golden brown on the bottom.
Turn the cutlets over with a spatula and brown them on the other side.
Add some water or broth to the pan, cover it with a lid, and reduce the flame intensity.
Steam the cutlets for 5 minutes.

Fish cutlets are delicious on their own, but more often they are served with a side dish. Almost any side dish will work. The best option is rice or mashed potatoes.

Pollock cutlets with steamed semolina

pollock – 1.5 kg;
carrots – 0.3 kg;
onions – 100 g;
potatoes – 150 g;
semolina – 40 g;
chicken egg – 1 pc.;
breadcrumbs - as needed;
salt, spices - to taste.

Cooking method:

Peel the vegetables, cut into large pieces, and grind using a blender or meat grinder. If desired, carrots and potatoes can be grated, onions can be finely chopped with a knife.
Cut the fish into fillets. Turn the prepared fillet through a meat grinder twice or chop very finely with a heavy knife.
Mix minced fish with vegetables, beat an egg into it.
Add salt, pepper, add semolina and let stand for a while so that the cereal swells.
Form cutlets and bread them in breadcrumbs.
Pour water into the multicooker bowl and add spices to taste. Allspice and bay leaves work well.
Place a portion of cutlets on the multicooker grill intended for steaming products.
Turn on the unit, selecting the steam cooking mode, for half an hour.
Remove the first batch of cutlets, load the next batch. This time, cooking for 25 minutes is enough, since it does not require time to heat the water.

Steam the remaining cutlets in a similar manner. The recipe will appeal to those who care about their health and avoid eating fried foods.

Pollock cutlets made according to any of the above recipes can be baked in the oven. Before placing on a baking sheet, they can be lightly browned in a frying pan. If you sprinkle the cutlets with grated cheese, they will turn out even more tasty and appetizing. Adding fresh herbs to the minced meat will not spoil the taste of the dish either.

Pollock cutlets are a tasty, satisfying, healthy and affordable dish. Knowing the features of its preparation, even an inexperienced housewife can make it. Just choose the recipe you like.

Fish cutlets can be made from any fish, but it is advisable that it still has few bones and more meat. Most often, sea or ocean fish are used for this. And it is not at all necessary to use expensive varieties of fish for this. Halibut and catfish are great, of course, but not necessary.

One of the budget options is pollock. Let's look at how to cook fish cutlets from pollock. But before you dive headfirst into recipes, you need to learn about the rules for preparing fish.

How to cook fish properly

Although there is a reputation for pollock as a dry, tasteless, skinny and unhealthful fish, for the most part this is a misconception. The benefits of pollock are no less than those of any sea fish. But the fact that it is lean and dry is a solvable problem. If you prepare the minced meat correctly, the cutlets will turn out juicy and tasty.

Of course, it is best to use ready-made pollock fillets for making cutlets. But if it is not possible to purchase one, then you will have to use whole fish. In this case, you will have to fillet it yourself.

It's not difficult to do this. Usually, the fish sold in the store no longer has a head or scales. And most often it is already gutted. But, unfortunately, this does not always happen. You need to wash the cooled carcass and dry it a little. Then cut off the head and tail with a sharp thin knife.

The head should be cut off along with the gills, and the tail to the level of the beginning of the meat on the vertebral bone. Now, with the same knife, cut the abdomen from the hole located close to the tail to the former head. Take out all the insides and scrape off the films. Cut off the fins.

Now trim the fish from top and bottom to the spine and separate the meat longitudinally from the spine. All that remains is to remove the ribs. Considering that pollock practically does not have them, this process is the easiest.

That's it, the fillet is ready. You can start preparing the cutlets.

Simple recipe

Fish cutlets can be prepared in various ways. But it always starts with making minced meat.

So, the prepared fillet needs to be cut into longitudinal pieces of such a size that they fit freely into the mouth of the meat grinder. Do the same with lard. Peel the onion and garlic.

Finely chop the onion and garlic. Add to the minced meat.

Beat in the egg, sprinkle with salt and pepper and stir until smooth.

Add milk little by little, stirring vigorously after each addition. As soon as the minced meat becomes viscous, soft and juicy enough, and stops sticking to your hands and the walls of the dish, it is ready.

Now the breading. In one container, beat the egg with salt and pepper. Pour rolled oats crushed in a coffee grinder into another flat one.

Without reducing the heat, fry on both sides, then moderate the heat of the pan, cover with a lid and simmer, turning occasionally, until the cutlets are ready, that is, 5-7 minutes.

During this time you will have to turn them over about twice.

Pollock cutlets with cheese in the oven - very tasty!

The minced meat for these cutlets will be slightly different from the previous one. For him take:

pollock fillet - 600 grams;
boiled potatoes - 2-3 medium tubers;
raw egg - 1 pc;
onions, garlic, salt, spices;
cheese - 80 grams;
sour cream - 200 grams;
flour - 100 grams;
vegetable oil - 2 tbsp. spoons.

Calorie content - 139 kcal.

Grind the fillet in a meat grinder, and grind the boiled potatoes in the same place. Add chopped onion and garlic, salt and pepper. Knead everything thoroughly. Beat in the egg and stir some more. If the minced meat turns out a little dry, you can pour a couple of tablespoons of water into it.

Next, roll the formed cutlets well in flour and fry on all sides. Then place these semi-finished products in a baking container with high sides, sprinkle generously with cheese, and pour sour cream on top.

Place in the oven, heated to 180 degrees and leave to bake for 20 minutes. Do not sprinkle cheese on top of the sour cream, otherwise it will fry and dry out, and under the sour cream it will melt evenly, and you will get a sour cream and cheese sauce. Instead of sour cream, you can use mayonnaise, but not thick. In this case, you can use creamy rather than spicy cheese. It is better to use sharp and sour cheese with sour cream.

Fish cutlets with herbs in a slow cooker

The minced meat for these cutlets can be prepared the same as in previous recipes. And there is another option:

pollock fillet - 600 grams;
pulp of one loaf;
milk - half a glass;
spices, onions, garlic, herbs;
vinegar - a tablespoon;
raw egg;
flour - 100 grams;
vegetable oil - 1 tbsp. spoon.

Cooking time - 40 minutes.

Calorie content - 132 kcal.

Pour milk over the loaf crumb. Break an egg into the twisted minced pollock, add salt and pepper, add onion and garlic. Sprinkle the onion with vinegar and let stand for 10 minutes. Strain and add to the minced meat. Add finely chopped greens there. As soon as the bun gets wet and absorbs the milk, squeeze it out and mix it into the minced meat.

You can add milk from the bun if the minced meat requires it. Turn on the multicooker to the “frying” or “baking” mode. Pour oil into the bottom of the bowl and heat. Form cutlets, roll them in flour and fry on both sides.

Then switch the mode to “stew” or “soup”. Close the multicooker lid and leave to cook for 20 minutes. If the multicooker has a pressure cooker function, then you can pour a little boiled water over the cutlets, literally two tablespoons, and with the valve hermetically closed, cook in the multimode for 10 minutes.

And if there is no such function, then during the cooking process you can simply periodically turn the cutlets over and close the lid again. But you won’t be able to turn it in a pressure cooker, and there is a risk that the cutlets will burn.

- This is an incredibly tasty dessert, light and low-calorie. But you can experiment with any type of fruit.

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How to cook pollock fillet cutlets with potato filling

For such cutlets, you should not add lard, potatoes or buns to the minced meat, since there will be filling inside, which will give the cutlets the necessary juiciness and prevent them from frying. You need to prepare:

pollock fillet - 600 grams;
salt, spices, onions and garlic;
potatoes - half a kilogram;
vegetable oil - 2 tbsp. spoons;
egg - 1 pc;
flour - 100 grams.

Cooking time - 50 minutes.

Calorie content - 142 kcal.

Prepare minced fish. Boil the potatoes until soft and make a puree from them: mash and add a little potato broth. Fry the onion in oil until golden and add it to the puree along with the oil. Stir until onions are evenly distributed.

Mash the minced meat into a flat cake no more than one and a half centimeters thick and place it on baking paper. Spoon the potato filling onto the center of the flatbread and, folding the edge of the paper, roll the minced flatbread into a tube. Then remove the paper and seal the ends of the cutlet so that the minced meat is inside the minced meat “pie”.

Dietary minced pollock cutlets with steamed zucchini

Fish itself is a dietary product; it is not fatty, low in calories and very rich in all kinds of vitamins and minerals. But in the process of preparing fried cutlets, this usefulness is violated. But you can prepare complete dietary cutlets from pollock.

For these cutlets you will need:

pollock fillet - 500 grams;
zucchini - 300 grams;
egg;
salt.

Cooking time - 30 minutes.

Calorie content - 73 kcal.

Peel the zucchini and cut into cubes. Grind the fillet and zucchini together in a meat grinder. Salt, add pepper and egg. Knead properly. There is no need to add any moisture, since there is enough of it in the watery zucchini.

Now you need to form the cutlets and place them on a slightly oiled steamer rack. Place it in the steamer itself and cook for 15 minutes.

Such cutlets will retain the beneficial substances of both fish and zucchini. At the same time, they will remain soft and juicy. In addition, unfried cutlets are definitely a dietary dish.

Secrets of making pollock fish cutlets

Pollock is a fairly dry, lean fish. Therefore, you need to prepare cutlets from its minced meat according to certain rules so that they do not turn out juicy. To do this, it is very good to add lard to the minced meat. It will add the necessary fat content to the fish, and when fried it will also give juice.

Boiled potatoes and a loaf of bread soaked in milk perform almost the same functions. True, they do not add fat, but they make the cutlets quite juicy. That is why it is good to add milk to minced pollock.

You can also use raw cabbage, which you just need to grind in a meat grinder along with the fish.

And you definitely need to make a thick breading so that the resulting juices do not stand out, but remain inside. To do this, be sure to quickly fry the cutlets on both sides in a hot frying pan. Having grabbed the crust, the cutlets will not release their juiciness outward; it will remain inside the finished cutlet.

So don’t be afraid to prepare fish cutlets from pollock, which at first glance is not entirely suitable for this. If you do everything according to the rules and follow some simple secrets, the cutlets will turn out quite juicy. And given that pollock does not have a specific, pronounced fishy taste, you can shape its taste with the help of spices, herbs, cheese, and fillings.

Diet cutlets can be steamed, in the oven, or on the grill. The main thing is not to forget to add the juicy product to the minced meat.

Ingredients:

1 kg pollock fillet;
2 slices of loaf;
100 g lard;
2 eggs;
2 small onions;
dill greens;
100-150 g breadcrumbs or bread crumbs;
salt, pepper to taste;
vegetable oil for frying.

Pollock fish cutlet recipe

1. Remove large bones from pollock fillets using tweezers. You should approach this matter carefully, so that nothing grinds on your teeth during the process of eating. We cut the fillet into several parts so that it is convenient to pass it through a meat grinder.

2. Soak the loaf slices in water for a couple of minutes and squeeze well. Now we will use a meat grinder, through which we pass the loaf, pollock fillet, dill and lard.

3. Break 2 eggs into a bowl with minced fish, add salt and pepper to taste, mix.

4. Sprinkle the cutting board generously with breadcrumbs. We scoop up the minced meat with a spoon, then with wet hands we form cutlets and place them in breadcrumbs. Then wash and dry your hands and roll the cutlets on both sides in breadcrumbs, shaping them with a spatula. In order for the cutlets to better hold their shape when frying, and to turn out dense and beautiful, it is advisable to put them in the freezer for 30-40 minutes. Once they have set on the outside from the frost, they will be much easier to handle when frying.

5. Pour a little vegetable oil into the frying pan and heat it thoroughly. Lay out the cutlets.

6. Fry over medium heat until delicious golden brown on both sides (about 10 minutes).

The most delicious fish cutlets ready! Bon appetit!

Today’s topic is fish cutlets from pollock and I really hope that, first of all, it will interest lovers of fish dishes, or rather, we will talk about preparing cutlets from such a familiar fish as pollock.

Although there is an opinion that pollock is dry and practically tasteless, I think that with proper preparation this can be completely solved.

Pollock is an oceanic fish, in terms of various useful components it is no different from any other, and most importantly, it is a completely budget option in terms of cost.

Practically everywhere now ready-made pollock fillets are sold, but if not, then when purchasing frozen fish, be sure to pay attention to the integrity of the carcass, whether it is covered with pieces of ice and whether it has a uniform color.

At home, you definitely need to defrost the fish only gradually, on the bottom shelf in the refrigerator, and not under running water or in the microwave, otherwise the fillets of such fish will be very watery.

Delicious pollock fish cutlets with lard

Fillet – 800 gr
Pork lard - 200 gr
Onion - 200 gr
white bread - 3 slices
Eggs - 1 piece
Salt, pepper
Breadcrumbs

Preparation:

Cut the fillet into medium pieces

2. Cut fat without streaks of meat into medium pieces

3. Soak the bread in water

4. Cut the onion into four parts

5. Scroll everything through a meat grinder, after squeezing the water out of the bread

6. Beat in the egg, salt and pepper to taste

7. Knead everything thoroughly, simultaneously beating the cutlet mass on the table so that it turns out airy and homogeneous.

7. Form minced meat into cutlets

8. Roll the cutlets on all sides in breadcrumbs

9. Place the cutlets in a frying pan heated with oil.

10. Fry the cutlets over medium heat on both sides until golden brown, covering the pan with a lid.

Lenten pollock cutlets with rice without eggs

We will need:

2 - medium bulbs
2 tablespoons - rice
800 gr. - pollock fillet
2 tablespoons - breadcrumbs
2 tablespoons - vegetable oil
6 tablespoons - hot water
2 teaspoons - flaxseed flour
Dried or fresh herbs
1 heaped teaspoon - salt
1 teaspoon - pepper

Preparation:

Grind the fillet through a meat grinder

2. Having previously cut the onion into four parts, scroll through a meat grinder

3. Fill the flour with hot water

4. in 2.5 glasses of salted water for 15 minutes until ready

5. Add rice to the fillet

6. Add flour

7. Add breadcrumbs

9. Add salt and pepper

10. Mix everything, add oil

11. Form small cutlets, roll in flour on all sides

12. Place them in a preheated frying pan with a small amount of oil.

13. Fry on both sides over medium heat until golden brown, the last 5 minutes can be simmered by covering with a lid.

Recipe for pollock fish cutlets with cottage cheese

500 gr. - pollock fillet
100 gr. - cottage cheese
1 - egg
1 - bulb
100 gr. - white bread
2 tablespoons - flour
Salt, pepper

Preparation:

Cut the fillet into small pieces or pass through a meat grinder
Cut the onion into small cubes, fry in a frying pan heated with oil until golden brown.
Grind the cottage cheese through a sieve
Cut off the crust from the bread, soak the crumb in water or milk
Squeeze the pulp from the liquid and add to the fillet
Beat in an egg
Salt and pepper to taste
Mix the minced meat thoroughly with your hands
Form cutlets, roll in flour, which can also be salt and pepper.
Place them in a frying pan with hot oil
Fry over medium heat on both sides until golden brown

How to cook fish cutlets with potatoes

Necessary:

3 - medium potatoes
3 - medium bulbs
1.3 kg – pollock fillet
3 - eggs
3 cloves - garlic
Spices for fish dishes or any other

Preparation:

Pass the fillet and pre-peeled potatoes through a meat grinder

2. Cut the onion into small cubes

3. Beat in the eggs and mix everything

4. Pass the garlic through a press

5. Add spices; if soy sauce is not used when serving, then the minced meat can be salted to taste

6. Mix everything thoroughly, squeezing the minced meat from excess liquid and forming small cutlets

7. Place them in a frying pan with heated vegetable oil

8. Fry them until golden brown on both sides

9. 5 minutes before readiness, add a small amount of water and simmer under the lid closed

Very tasty and simple pollock cutlets with semolina

500 gr. - pollock fillet
1 - egg
100 gr. - semolina
100 gr. - cream
1 - bulb
1/2 teaspoon - salt
Pepper to taste
30 gr. - vegetable oil

Preparation:

Pass the fillet and onion through a meat grinder
Beat in an egg
Salt and pepper
Add cereal
Pour in the cream
Place in the refrigerator for 1 hour to allow the cereal to swell
Form minced meat into patties
Place in a frying pan with hot oil
Fry over medium heat on both sides until golden brown

Diet pollock cutlets in the oven

Calorie content per 100 g - 76.3 Kcal Proteins - 9.7 Fats - 1.8 Carbohydrates - 5.2

1 kg. - pollock fillet
1 cup - oatmeal
2 - bulbs
1 glass - water
30 gr. - carrots
2 - eggs
Salt, pepper
Any seasoning of your choice

Preparation:

Cut the fillet into very small pieces

2. Fill the flakes with water to swell

3. Finely chop the onion

4. Add the flakes to the minced meat after squeezing the flakes out of the water.

5. Beat eggs into minced meat

6. Salt, pepper and add spices to taste

7. Grate the carrots on a fine grater

8. Mix everything thoroughly and let stand for 1 hour.

9. Cover a baking sheet with parchment paper

10. Using a molding ring, make cutlets

11. Place a baking sheet in an oven preheated to 180 degrees and bake for 20 minutes.

Video recipe for steamed fish cutlets in a slow cooker

Pollock cutlets are low-calorie, but at the same time contain many useful substances; they can be eaten as a separate dish, as well as with various side dishes, vegetables, sauces

Therefore, I hope the recipes presented will help in preparing cutlets that will appeal and be useful not only to adults, but also to children.