Salmon Cutlets with Potatoes and Broccoli

Bring water to a boil in a pot and add a pinch of salt. Cut the potatoes into small cubes and place them in the boiling water. Cook for 10 minutes, then add the broccoli florets. Cook until the vegetables are tender.

While the vegetables are cooking, remove the skin from the salmon fillet. Carefully remove the bones from the meat. Cut the fish into small pieces. Finely chop the parsley.

Pour milk into a saucepan and place on heat. When the milk warms up, add pieces of fish and a bay leaf. Bring to a boil and immediately remove from heat. Remove the bay leaf. Leave the fish to cool in the milk, then remove it and dry it in a colander.

Drain the cooked potatoes and broccoli in a colander and pat dry slightly. Transfer to a bowl and mash into a puree using a fork, whisk, or immersion blender. Place the fish pieces in a separate large bowl.

Add puree, chopped parsley, 2 tablespoons of flour, and 1 egg to the bowl with fish. Salt and pepper to taste. Mix thoroughly until smooth. If the mixture is too thick, add a little milk in which the fish was cooked, and stir until you reach a paste-like consistency.

Place 2 tablespoons of flour, 2 lightly beaten eggs, and breadcrumbs on three separate plates. Form 12 small round patties from the minced meat. Dip each patty on both sides first in flour, then in egg, and finally in breadcrumbs.

Preheat the oven to 180 °C. Place an oiled baking dish in the oven and preheat it well. Transfer the cutlets to the dish. Bake for 10 minutes, then flip them and bake for another 10 minutes.

When the cutlets are evenly browned on both sides, remove the baking dish from the oven and let it cool slightly. Serve hot directly in the baking dish or arrange on plates with your choice of side dishes.