Pink salmon cutlets
I do not often make minced-fish cakes, as my family usually prefers patties made with hand-chopped fish. These have a crisp crust and a soft, juicy center. They are best straight from the pan, so I freeze part of the batch to fry fresh another time.
Grate the carrots on a coarse grater. Cut the onion into cubes. Fry in a frying pan until soft in a small amount of vegetable oil. You can also use butter. But somehow I’m more accustomed to plant-based. There is no need to fry it too much. Enough for the vegetables to become soft and the onions to become transparent. Remove from heat and let vegetables cool.
Clean the fish. Remove the head and cut off the fins. Clean the scales thoroughly. I don't remove the skin. The spine and larger bones are also removed.
Pass the fish through a meat grinder with a medium grid. Also skip the cooled onions and carrots. Add eggs to the minced meat and mix well. Add salt, fish seasonings and 3 tablespoons of breadcrumbs there. Mix the minced meat thoroughly again and refrigerate for 20 minutes.
With wet hands, form small patties. Roll each one in breadcrumbs.
Fry the cutlets in a small amount of vegetable oil over medium heat until golden brown, 3-5 minutes on each side.
Place the finished cutlets on paper towels to absorb excess fat.