Pink salmon cutlets
Cooking time:
40 minutes
Active time:
40 minutes
Complexity:
Average
Need to defrost
Diversify your lunches and dinners by making pink salmon fillet patties. Teriyaki, onions and garlic will bring interesting flavors. And thanks to the potatoes, we don't need to add bread to the patties for softness.
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Recipe "Pink salmon cutlets"
Ingredients for 6 servings
frozen pink salmon fillet
1 pack
onions (small onion)
1 pc.
garlic
1 clove
potatoes
1 pc.
egg
1 pc.
salt
to taste
ground black pepper
to taste
teriyaki sauce
2 tbsp. l.
vegetable oil
2 tbsp. l.
Step 1/6
Defrost the pink salmon fillets. Break the egg into the bowl of the combine.
Step 2/6
Peel the potatoes and cut into medium-sized pieces. Peel the onions, cut into half rings. Fold the potatoes and onions into the combine as well.
Step 3/6
Peel the fish fillets of the bones, if present. Put in the bowl of the combine. You can cut whole plates, you can cut into pieces, especially if you do not have a very powerful combine. Grind everything together until smooth.
Step 4/6
Add the teriyaki sauce, black pepper, salt and garlic, mix again with a combine until smooth.
Step 5/6
Preheat pan with vegetable oil. Spread the "dough" in batches and fry the cutlets until ruddy on both sides for about 10 minutes.
Step 6/6
The last 2 minutes of cooking can be cooked under a lid. Serve the finished patties with mashed potatoes, boiled potatoes, rice or vegetables.
Ingredients for 6 servings
frozen pink salmon fillet
1 pack
onions (small onion)
1 pc.
garlic
1 clove
potatoes
1 pc.
egg
1 pc.
salt
to taste
ground black pepper
to taste
teriyaki sauce
2 tbsp. l.
vegetable oil
2 tbsp. l.
Nutritional value per 100 g
Calories
186 kcal
Proteins
18 g
Fats
9 g
Carbohydrates
6 g
Saturated fat
1 g
Dietary fiber
1 g
Added sugar
2 g
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