Recipe information
40 min.
Calorie content:


Title Value
1. Vegetable oil for frying
2. Salt taste
3. Chicken Egg Protein 1 PC.
4. Cream 10% 0.5 Art.
5. Milk 0.5 Art.
6. Baton 100 Column
7. Butter 2 tbsp
8. Bulb onions 1 PC.
9. Pike fillet 900 Column
10. Shrimp Filling 2 tbsp
11. Chicken egg Breading 1 PC.
12. Flour Breading 2 tbsp
13. Baton Breading 200 Column
14. Salt Filling taste
15. Butter Filling 20 Column
16. Bulb onions Filling 1 tbsp
17. Dill Filling 1 tbsp


1. Stage

Make minced meat. Shred onions and fry in butter until soft and golden.

2. Stage

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.

3. Stage

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.

4. Stage

Beat the protein, then carefully interfere with the minced meat. Once again, we beat off quite a bit.

5. Stage

For the filling, combine finely chopped shrimp, dill and sauteed onions, salt and pepper to taste.

6. Stage

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.

7. Stage

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

8. Stage

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.

9. Stage

Bring to readiness in the oven at an average temperature of 20 minutes.