All the ingredients I point out to the grams, as expressions like" half a Cup" or "4-5 slices"are not the standard of measurement. Bread, for example, can be of different density, the slices are all different, it is necessary to specify the thickness, half glass each also sees in his own way. I got the bread home, I put the bowl on the scale, zeroed out the container, put the bread again reset, refilled milk (so the milk is also in grams, while the liquid volume is measured in milliliters:)) Milk for soaking the bread, you can not heat if the bread is not quite dry, it is even better cold pour, otherwise the bread "brew" to tack, extra milk is not timesi of this cereal and burgers are not as lush and can fall apart when cooking.

To start, soak white bread in milk, defrosted Pollock fillets and gently squeeze. Finely chop onion, saute in butter, set aside from heat. Fish and chicken fillet them on the grinder together with the bread and onions. Add salt to taste, egg, knead the minced meat, who believes that the meat must heat hand - knead with your hands, soft, 5-7 minutes. I mixed in a food processor at low speed for 5 minutes. Deliberately do not specify any spices, as it is everyone can add to your taste, particularly good with chopped dill, can garlic to the stuffing to squeeze out a bit, who he loves, but it turns out the delicate flavor without frills. Mouldable meatballs. During molding it is necessary to moisten hands with cold water, flicking it not to add excess liquid in the stuffing. You also need to slightly beat on the palm of each cutlet. Dip them in breadcrumbs, spread on a plank, give soak for a few minutes, so again the extra juice is absorbed into the breading and a nice crispy crust.

Fry patties in vegetable oil over medium heat, without a lid, turning from side to side several times. 3-4 minutes on one side, the same with the other and again to turn, so we will have a delicious crisp.

Fish and minced chicken is quite juicy and are cooked quickly so that the juice can selection of our cakes to break up and make dry. As soon as the chops started" shooting" in the pan, so they are ready, serve piping with hot out of the oven with boiled potatoes. Bon appetit!