Very tender, juicy cutlets. They are prepared on time, as well as eaten. Nothing superfluous. No flour, no semolina, no crackers, no starch. They retain their shape without breading. Just these fish cutlets.
Wash the fish fillets, cut into small pieces and chop with a blender. This is a blender, a meat grinder turns minced meat into another consistency, and there will be too much liquid. Grate the onion on a coarse grater. Add spices.
Then add mayonnaise, it will give the meatballs creaminess and tenderness, and unlike sour cream there will be no sour taste. Pass through a meat grinder and knead thoroughly.
It turns out it's so sticky, but homogeneous. Heat a frying pan well with vegetable oil. Moisten your hands with water and form meatballs. Fry on both sides.
