Very tasty, juicy and tender cutlets are obtained. Cook, you will not regret! my mom's recipe, tested for years. I recommend heartily!
Preparation:
Pollack clean, wash, cut into fillets and remove the skin. To prepare the stuffing, we need half a kilo of fillets. Not whole fish, namely after butchering should get at least 500g fillet of pollock. Skip the fish through a meat grinder.
Also skip a boiled potato, medium size, one small onion. a couple of cloves of garlic can be skipped. Stir. To texture mince was more uniform, it is possible for the second time through a meat grinder. But if you like "pieces" in the chops, you can not miss.
Then, trying to drive one egg, add salt to taste, the mixture peppers. From the resulting minced fish with wet hands (it's more convenient, do not stick anything) lepim patties. Crumble them in any breading (I usually use breadcrumbs or semolina), and immediately fry on both sides until golden brown.
By the way, I love these burgers cook and freeze for future use. Very conveniently then just get out of the freezer and fry. Serve with potatoes, rice, vegetables. Very tasty it turns out, be sure to try!