• How to cook fish cutlets

    You will need
      • 1 kilogram of pike fillet;
    • 200 grams of red fish fillet (pink salmon
    • salmon
    • trout
    • coho)
    • 3 medium onions;
    • 1 carrot;
    • 100 grams of butter;
    • 150 grams of white bread;
    • 100 grams of milk;
    • parsley;
    • 50 grams of vegetable oil.
    Put the pan with half the butter on a small fire. While the butter is melting, finely chop the carrots and 2 onions.
    Sprinkle vegetables in butter. They should be soft. Set the pan with the prepared vegetables aside.
    Cook ground beef. To do this, skip the pike fillet through the meat grinder, then the bread flesh and crust soaked in milk and then the vegetables stewed in butter. After all the ingredients are thoroughly minced, the mince should be well kneaded and salt and pepper to taste.
    In the second half of the butter, fry the red fish and onions until golden brown. You can do otherwise: first fry the onion in vegetable oil, and then add to it butter and chopped fish.Next, fry until ready, then add finely chopped greens to the stuffing, cover the pan with a lid, reduce heat and simmer for another 10 minutes.
    Use a wet hand to form flat cakes from ground pike. In the middle of each place the stuffing of onions and red fish (about 1 tablespoon) and pinch the edges. You make small burgers.
    Take a pan with a non-stick coating. Pour vegetable oil into it and heat over medium heat. Fry the fish cakes you get for 5-7 minutes on each side.

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