If for many years you have been decorating a Christmas feast with mashed potatoes with juicy meat patties, your constancy can only be envied.
Be sure that they will definitely please all participants of the New Year's dinner and will be popular throughout the coming year, as well as for the next long years. After all, as we remember, constancy is your hobby!
You can give the fish cakes any shape you like!
Cooking fishballs from pollock is simple, and the taste of this dish will make you close your eyes in pleasure and whisper: “Wow!” The main thing is to check whether you have everything you need to cook these wonderful fish cakes.
- 400 g minced meat from pollock or other fish of a similar type;
- 1 chicken egg;
- 150 g of mashed potatoes;
- salt and black pepper to taste;
- a pinch of chili pepper flakes;
- fresh green onions, mint leaves and half a bunch of fresh parsley;
- juice and zest of half a lemon (and if you take lime instead of lemon, you will get an even more interesting and aromatic dish).
We combine the minced fish with the egg (previously lightly beaten with a fork). Mix, add salt and pepper, as well as chili flakes. After this, the mixture is mashed potato, lemon zest and juice.
An ideal pair for such patties would be a creamy sauce or tartar sauce
All components are gently mixed until a uniform texture and sent to the refrigerator for 15 minutes.
After the stated time has passed, add finely chopped greens and mint into the minced fishball, form cutlets, roll them in flour or breadcrumbs and fry in any vegetable oil available to you until golden brown.
Such cutlets can be served with almost any side dish. But the ideal is, of course, potatoes!
When the cutlets are covered with a crust, send them to a baking sheet covered with baking paper and hold in the oven heated to 180 degrees for no more than 15 minutes.
An ideal pair for such patties would be a creamy sauce or tartar sauce.
