Pollock Patties with Pollock Liver

Pat pollock (1 kg) dry and grind it with onion (80 g) and garlic (30 g). Add pollock liver (120 g), egg (50 g), table salt (5 g), and pepper blend (2 g), then mix until the fish mixture becomes sticky.

Shape small patties with wet hands. Heat olive oil (30 g) in a skillet and place the patties in one layer.

Fry under a lid over medium heat for about 5 minutes per side. The patties are ready when they feel firm and the center is fully opaque and hot.