Chopped fish cutlets
I had not made fish patties for a while. With a piece of chum salmon and a small whole pink salmon available, I decided to chop the fish by hand. The patties are easy to make and hold together well despite the fairly large pieces. Prepare the mixture ahead and refrigerate it, then fry the patties just before dinner.
Adjust servings in the full version
Any red fish is suitable for making these cutlets. I had a piece of chum salmon (200 grams) and a small pink salmon. Wash the fish, clean it, remove the backbone and bones, remove the skin. Cut into small cubes, about a centimeter.
Pass the onion through a meat grinder or puree it in a blender.
Finely chop fresh herbs. You can use dried or frozen herbs.
Add greens to fish. We also send onions, eggs, spices and breadcrumbs there. Salt.
Mix thoroughly into a thick fish mixture that can be scooped with a spoon. Leave for 20 minutes if time allows, or fry straight away.
Pour vegetable oil into a frying pan and heat it. Spread the cutlet mixture in a heap with a tablespoon. In the frying pan, press down a little on top to make it look more like cutlets.
Over medium or slightly above medium heat, fry the cutlets on both sides.
I spooned the first batch into the pan and shaped the second batch by hand. After resting, the breadcrumbs had absorbed moisture, so the patties held together well.
In finished form there is not much difference noticeable.
I served chopped fish cutlets with salad and fresh vegetables.