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Cutlets, minced fish
1 serving
Fish fillet with or without skin is cut, passed through a meat grinder with stale wheat bread soaked in water or milk, salt, pepper are added and mixed thoroughly. Pork fat (raw meat) passed through a meat grinder or butter (50-100 g per 1 kg of pulp) is added to the lean fish cutlet mass. Cutlet mass is divided into portions, cutlets or round rissoles are moulded, mealed in crumbs or in white breading. Roast the main way. It is served with mashed potatoes or buckwheat porridge, tomato sauce or sour cream.
Fish fillet with or without skin is cut, passed through a meat grinder with stale wheat bread soaked in water or milk, salt, pepper are added and mixed thoroughly. Pork fat (raw meat) passed through a meat grinder or butter (50-100 g per 1 kg of pulp) is added to the lean fish cutlet mass. Cutlet mass is divided into portions, cutlets or round rissoles are moulded, mealed in crumbs or in white breading. Roast the main way. It is served with mashed potatoes or buckwheat porridge, tomato sauce or sour cream.
walleye - 65 g, or pike - 65 g, or catfish - 65 g, or cod - 65 g, or perch - 65 g, wheat bread - 18 g, milk - 25 g, or water - 18 g, breadcrumbs - 10 g, fat - 8 g, or vegetable oil - 8 g
