Pike fish patties with bacon
Description
The dish is prepared without unnecessary complications. Since predatory fish fillet is somewhat dry, the patties may turn out dry as well, so fatback is added to prevent this. You can use fatback with a layer of meat or pure fatback, but trim off the skin. The cooked fillet can be passed twice through a meat grinder to make the mince tender. Fry the patties in a pan or bake them in the oven. Serve the finished dish at the table.
Instructions
- 1
Step 1
1. Wash the pike fillet, then pat dry and cut into small pieces.
- 2
Step 2
2. Cut the pork fat into smaller pieces.
- 3
Step 3
3. Pass the fish and fat alternately through a meat grinder.
- 4
Step 4
4. You will get fine mince; if necessary, pass it through once more and mix.
- 5
Step 5
5. Peel the onion and finely chop it, peel the garlic and press it, grate the boiled potato on a fine grater.
- 6
Step 6
6. Add onion, garlic, and potatoes to the minced meat, add chicken eggs, salt and pepper.
- 7
Step 7
7. Pinch off a small amount of the filling from the main portion and shape it into patties.
- 8
Step 8
8. Put the flour into a bowl, then coat each patty in the flour.
- 9
Step 9
9. Heat a pan with sunflower oil and place the patties in it, frying until a golden crust forms.
- 10
Step 10
10. Fish patties turn out juicy, tender, and very delicious.