Pollock Cutlets with Carrots & Onions

Simple and tasty minced pollock cutlets.
cook time: 1h
Maya Lindell
Pollock Cutlets with Carrots & Onions

Nutrition Facts (per serving)

99
Calories
2g
Fat
6g
Carbs
14g
Protein

Ingredients (19 portions)

Basic:

Onion (1 large onion or 3 small ones) 1 pc
Salt to taste
Ground black pepper to taste
Nutmeg 0.5 tsp
Eggs (3 small or 2 large) 3 pc
Breadcrumbs 7 tbsp
Carrot (1 large or 2-3 small) 1 pc
White bread 20 g
Pollock 1 kg

Recipe instructions

Step 1

Step 1
Cut the onion into half rings, grate the carrots on a coarse grater. Fry all this in vegetable oil. At the end you can add a little nutmeg (optional). Next, you need to grind the roast with a blender or meat grinder.

Step 2

Step 2
I have ready-made minced meat. Defrosted it and squeezed out the water. Added 3 eggs (look at the minced meat, add 2 first, if the cutlets fall apart, then add one more). Add ground frying, salt and pepper to taste. I soaked a piece of white bread in water in advance. I squeezed it out, ground it and added it to the minced meat. Knead the minced meat well

Step 3

Step 3
Form cutlets and roll in breadcrumbs or flour. Fry in vegetable oil on both sides until golden brown. I got 19 cutlets.

Step 4

Step 4
Bon appetit!!!

Additional rubrics

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