Sent in blender: polurazobrannom Pollock fillets, flour, semolina, salt, garlic, onion, and sugar. I always add meatballs sugar, because it adds a special richness to the meatballs and caramelizes makes the meatballs more rosy, I added sugar TM Mistral

Put the meat in a Cup, add black pepper, chopped Basil and thyme. Let the meat stand for half an hour to semolina and flour swelled and "glued" ground

Shape the cutlets, coat them in breadcrumbs and fry in vegetable oil until Golden brown