Fish cutlets with mashed potatoes

1. 1 Pollock filletpack 600 g ≈ $5.50 180 g
2. 2 Potatoes≈ $2.15 per kg 200 g
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 White breadpack 350 g ≈ $1.41 25 g
5. 5 Milk 2.5%pack 930 ml ≈ $0.91 60 ml
6. 6 Eggspack 10 pcs ≈ $1.89 0.3 pcs
7. 7 Wheat flour 10 g
8. 8 Butterpack 180 g ≈ $1.60 10 g
9. 9 Sunflower oil 12 ml
10. 10 Salt 2 g
11. 11 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: rinse the fish and onion³; soak the bread in milk⁵ until soft, then wring out; push the fish and onion through a meat grinder, mix with the soaked bread, add the egg, salt and pepper; mix until smooth.

2. Forming: shape the mixture into cutlets about 5 cm in diameter and about 1.5 cm thick; dredge the cutlets in flour.

3. Heating: heat a skillet over medium heat, add a small amount of oil and warm until it shines.

4. Frying: fry the cutlets for 4 minutes on each side until golden crust; then cover and simmer over medium heat for 5 minutes until done inside.

5. Mash: potatoes²: peel and cut into 3 cm cubes; boil in salted water 15–20 minutes until tender; drain.

6. Finish and serve: mash the potatoes² until smooth, add milk⁵ and butter⁸, salt to taste; serve the cutlets with the mashed potatoes and garnish with greens if desired.