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Pink salmon fish patties juicy in the pan

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4 servings
40 min

Pink salmon - 700 gr, Baton - 100 gr, Milk - 150 ml, Eggs - 1 pc., Onions - 1 pc., Manka - 2 tbsp., Breadcrumbs - 0.5 pack., Vegetable oil - 30 gr., Salt - to taste, Dry spices - to taste

How to make juicy pink salmon fish patties in a frying pan? Prepare the necessary ingredients for this. To make cutlets, you can take fish fillet without bones or gut a carcass of fish. I have the whole fish. If it is frozen, then pull it out of the freezer in advance and leave it at room temperature so that it defrost. Peel the onions and rinse in cold water.

Separate the fish from the bones and skins. Separately, soak the loaf slices in the milk.

Scroll through the meat grinder, the flesh of the fish, onions and slices of the loaf squeezed from the milk. Combine everything in the bowl. Onions and soaked loaf will give the cutlets juiciness.

Add the egg and manka. To taste, pour salt and spices for the fish. Mix all the ingredients.

Beat the fish mass against the bottom of the bowl so that it becomes denser. Thanks to this, the cutlets will be denser and will not fall apart when frying.

From the resulting minced pink salmon, blind the cutlets and roll them in breadcrumbs. Pour a little vegetable oil into a hot pan and fry the cutlets over a low heat on two sides for 2-3 minutes.

Cutlets will become appetisingly fried.

Fold the finished cutlets into a small saucepan and close with a lid so that they steam a little more. Cutlets can be supplemented with any side dish. Enjoy your meal!