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عرب
"chestnuts" made of burbot
2 servings
Pour fillet and bread, previously soaked in water or milk, pass through a meat grinder, add pepper, salt and mix. From the resulting mass, shape the circles, put the filling on the middle of each (crushed steep egg and chopped spring onions), then combine the edges of the circles so that the balls are obtained. Run them in flour, dip in an egg and batch them in cubes of white bread, finely chopped and fried to a light yellow color. Fry "chestnuts" in a large amount of vegetable oil.
Pour fillet and bread, previously soaked in water or milk, pass through a meat grinder, add pepper, salt and mix. From the resulting mass, shape the circles, put the filling on the middle of each (crushed steep egg and chopped spring onions), then combine the edges of the circles so that the balls are obtained. Run them in flour, dip in an egg and batch them in cubes of white bread, finely chopped and fried to a light yellow color. Fry "chestnuts" in a large amount of vegetable oil.
burr - 400 g, wheat bread - 5-6 pieces, milk - 4 tbsp. spoons, or water - 4 tbsp. spoons, wheat flour - 2 tbsp. spoons, eggs - 1.5 pcs., ground black pepper - 1 g, salt - 1 g, green onion - 20 g
