Fish patties without eggs
Description
To prepare the cutlets, you should thaw the fish in advance so that it slowly reaches room temperature; this way, the meat will retain its flavor. For the first few hours, leave it in the refrigerator, then let it sit on the counter until fully thawed. To mince the fish, I use a food processor, but a meat grinder works as well. The onion should be chopped only with a knife. If passed through a meat grinder or processed in a food processor, the onion will release too much juice, making the mince taste bitter. I ended up with 10 large cutlets.
Instructions
- 1
Step 1
Prepare the ingredients. The fish should be slowly thawed in advance. Let's get started!
- 2
Step 2
Peel the potatoes and cut them coarsely. Place them in a food processor and run for a minute or two to make a potato puree.
- 3
Step 3
Prepare the fish, remove the backbone, bones, and skin. Place the meat in a food processor.
- 4
Step 4
Turn on the machine for a couple of minutes to make the minced meat as homogeneous as possible.
- 5
Step 5
Transfer the fish mince to a bowl, add finely chopped onion. Season with salt and pepper. Mix the mince very thoroughly. If it turns out too moist, you can add a couple of tablespoons of semolina or breadcrumbs.
- 6
Step 6
With wet hands, take 2 tablespoons of fish mince, shape into patties, and coat in breadcrumbs.
- 7
Step 7
Heat the vegetable oil and fry the patties on both sides until golden brown. My patties are large, so I fried them in two batches.
- 8
Step 8
Return all the patties to the pan, pour in 120 ml of water, cover the pan with a lid, and simmer for 10 minutes so they steam thoroughly.
- 9
Step 9
Serve with your favorite side dishes, sour cream, fresh herbs, and vegetables.