Smoked cod and pearl barley porridge cutlets

2 servings


Rinse the cereals thoroughly, pour with boiling water (take 3 times the volume of the cereals with water), add fat and cook over low heat in a closed dish. Finely chop the onions and fry until golden. Pass the smoked cod fillet, onions and porridge twice through the meat grinder, add the egg, salt, pepper and mix well. Shape round cutlets and roll in crumbs. Fry on both sides until cooked. Put the cutlets in a row on a dish and decorate with herbs. Serve with tomato sauce and fresh vegetable salad.