|1.||Vegetable oil||for frying|
|3.||Chicken Egg Protein||1 PC.|
|4.||Cream 10%||0.5 Art.|
|7.||Butter||2 art. l|
|8.||Bulb onions||1 PC.|
|9.||Pike fillet||900 Column|
|10.||Shrimp Filling||2 art. l|
|11.||Chicken egg Breading||1 PC.|
|12.||Flour Breading||2 art. l|
|13.||Baton Breading||200 Column|
|15.||Butter Filling||20 Column|
|16.||Bulb onions Filling||1 art. l|
|17.||Dill Filling||1 art. l|
Make minced meat. Shred onions and fry in butter until soft and golden.
We cut the long loaf into medium pieces and dry it in the oven. Pour milk and let stand a little. In a meat grinder we scroll the fillet, onion and loaf along with milk.
Now the minced meat needs to be beaten off a bit, but do not overdo it, otherwise it will become too elastic. In the process, gradually add cream.
Beat the protein, then carefully interfere with the minced meat. Once again, we beat off quite a bit.
For the filling, combine finely chopped shrimp, dill and sauteed onions, salt and pepper to taste.
Pour the flour into a flat plate. Shake the egg in a separate bowl. We make "chestnuts" , hands in the process can be moistened with warm water. From the minced meat we form a small cake, in the middle we put 2 teaspoons of the filling.
We connect the edges of the cake and ram everything into a neat ball. Roll it in flour, then in the egg and finally in crackers. Try to make crackers cover the whole
We heat vegetable oil in a deep fryer or a deep frying pan. Fry the "chestnuts" on all sides to a golden color, it is literally half a minute for a little thing.
Bring to readiness in the oven at an average temperature of 20 minutes.