This year, May was warm, and my fishermen lived. Just yesterday, the catch consisted of a couple of hefty pike, and now also brought sorozhek. She decided to cook cutlets of river fish. The thing I can tell you, time-consuming and troublesome, but they are worth.
Cooking Time - 60 minutes
Number of servings - 2
Ingredients
- roach fillet - 300 g;
- Onion - 1 pc;
- boiled potatoes - 50g;
- salt - to taste;
- oil - to taste;
- water or broth - 150 ml.
Cooking method
1. We clean the fish on the scales, gills and viscera. Good wash and remove the fillets. In general account I got about 300 grams of pure fillet.
2. Scroll the fillet beef, repeating the process several times. Scroll and bow.
3. Boiled potatoes are ground into a fine grater.
4. Minced salt and form the patties. On request, rolled in breadcrumbs.
5. First roast fish cakes at moderate heat for 5 minutes on each side, and then pouring water tomim the lid 20 more minutes.
Cutlets sorozhki turn out very tasty and tender.
Of course, to prepare them every day, I'm not ready. But the effort paid off their cooking happy faces tasters. Bon Appetit!
Do not miss the exciting new recipes - put 👍 and subscribe toour channel!
