Cutlets from pike perch, cod, pike, salmon, wolf fish, hake, perch and other fish can be prepared in such a way that they will outshine meat or chicken patties.
Dried herbs, fresh greens, vegetables and lard perfectly complement fish cutlets and put them on par with beef or pork dishes.
"Quick" cutlets
Chefs have long learned to cook not only juicy and tasty dishes, but also have mastered the art of doing it quickly, without unnecessary difficulties and the smell of fish filling the entire apartment.
It is enough to take canned fish and set aside 10-15 minutes. This is enough to put a whole dish of deliciousness on the table.
How to cook cutlets
1. Place 300 g of cooked rice in a deep bowl. Mix it with 3 cans of tuna and sardines together with the liquid.
2. Add 2 eggs and chop the greens: parsley and dill. Press the garlic. Finely chop the onion. Mix the vegetables and greens with the remaining ingredients.
3. Form small balls and roll them in breadcrumbs. Alternatively, use coarse corn flour.
4. Heat oil in a frying pan and fry the fish cakes for 2 minutes on each side.
