Second courses

Fish patties (perch). Recipe with photo / Second dishes / Delicious

From the specified number of ingredients, I got 17 very tender and juicy cutlets.

Thaw the perch fillet completely, dry it with a paper towel and cut it into small cubes (finely cut fillet is better to pass through a meat grinder). Peel and coarsely chop the onion, as in the photo. Mix fish and onion through a meat grinder.

Chop the greens of dill or parsley (I have a little bit of both) with a knife.

Add an egg, greens, garlic squeezed through a garlic press to the minced fish, add salt and pepper to taste.

Mix everything thoroughly, and then beat well so that the minced meat becomes viscous and sticks well to the pile. If necessary, you can add some breadcrumbs to the minced meat.

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