20.05.2020
29
Recipe information
Cooking:
40 min.
Complexity:
Easy
Calorie content:
1991.57
Carbohydrates:
63.11
Fats:
797.6
Squirrels:
87.98
Water:
491.42

Ingredients

Title Value
1. Zander 400 Column
2. Fat 80 Column
3. Bulb onions 170 Column
4. Garlic 3 clove
5. Egg yolk 1 PC.
6. Breadcrumbs 5 art. l
7. Vegetable oil 80 Ml
8. Bread 80 Column
9. Salt taste
10. Black pepper taste

Cooking

1. Stage

Clean the fish, remove the insides, remove the skin, remove all bones. Pass the fillet through a meat grinder, soaked bread in water, lard, onion and garlic.

1. Stage. Clean the fish, remove the insides, remove the skin, remove all bones. Pass the fillet through a meat grinder, soaked bread in water, lard, onion and garlic.

2. Stage

Add the yolk to the minced meat, season to taste. Mix well until smooth.

1. Stage. Add the yolk to the minced meat, season to taste. Mix well until smooth.

3. Stage

Make fish cakes and bread in breadcrumbs. Fry the patties in vegetable oil until golden on both sides.

1. Stage. Make <strong>fish cakes</strong> and bread in breadcrumbs. Fry the patties in vegetable oil until golden on both sides.

4. Stage

Fish pike perch ready, you can stew additionally.

1. Stage. <strong>Fish pike perch</strong> ready, you can stew additionally.

5. Stage

Bon Appetit!!!

6. Stage

Pike perch fish cakes are very tender, hearty, juicy and tasty. Cooking them is not difficult. Such cutlets are perfect for any side dish, especially for mashed potatoes, as children will not refuse such a dish, and so that the cutlets become more tender and juicy they can be stewed in a small amount of water with spices for several minutes, then it will be possible to serve along with aromatic gravy.