Pollock fish cakes

Pollock fish cakes with creamy sauce, Mmm ... lick your fingers!

Cooking time 30 minutes


Pollock fillet (or other fish) 300 g

Carrot 1 pc

Onion 1 pc

White bread 1 pack

Milk 1.5% fat. 1 stack.

Breadcrumbs 1 stack

Cream 20% fat. 1 stack.

Mustard with seeds 1 tbsp l.

Greens 1 handful

Egg 1 pc

Butter to taste

Salt to taste

Pepper to taste


Rinse pollock fillet well. Dry.

Pass through a meat grinder.

Grate carrots and fry with finely chopped onions.

Soak the bread in milk.

Knock bread and fried vegetables into porridge.

Mix minced fish with vegetables and bread, add finely chopped greens. Add salt and pepper to taste.

Form cutlets and roll in breadcrumbs.

Fry in a skillet in vegetable oil.

Prepare a creamy sauce. Melt the butter in a saucepan.

Add cream, salt and mustard and bring to a boil over low heat. The sauce is ready.

Pollock fish cakes are ready. Put the cutlets on a leaf of lettuce and pour over the sauce.

Bon appetit!