Composition / ingredients
Cooking method
1. Put the loaf in a bowl, pour milk.
2. We defrost the fish, wash it, cut off the fins, separate the fillets from the bones.
3. Peel the onion, rinse, chop finely and fry in vegetable oil until transparent.
4. Using a meat grinder, we chop pollock fillets, a loaf (after squeezing it from milk) and lard.
5. In the resulting minced meat, we break the egg, spread the fried onion, pour salt and pepper, mix everything thoroughly (I do it with my hands).
6. With wet hands (it is convenient to put a pot of water next to it to periodically wet your hands), we form cutlets and spread them on a baking sheet, pre-greased with vegetable oil.
7. Bake for 40 minutes in the oven, preheated to 180 degrees.
8. We serve the cutlets on the table hot with your favorite side dish and sauce to your taste.
What a beauty! Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Boiled pollock - 79 kcal/100g
- Fresh pollock - 72 kcal/100g
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Loaf - 273 kcal/100g
