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Ingredients for cooking fish and potato patties
- Hake fish (fresh fillet) 700 grams
- Potato 300 grams
- Chicken egg 3 pieces
- Dill 1 bunch (small)
- Breadcrumbs 100 grams
- Sifted wheat flour 2 tablespoons
- Salt to taste
- Ground black pepper to taste
- Mix of spices for fish dishes to taste
- Vegetable oil (for frying) about 200 milliliters
- Main IngredientsHake, Potato, Eggs
- Serving19 servings
- World CuisinePolish Cuisine
Inventory:Deep pan (2 liter capacity), Stove, Paper kitchen towels, Skimmer, Knife - 2 pieces, Cutting board - 2 pieces, Deep plate, Fork, Kitchen towel, Bbw, Tablespoon, Tray, Frying pan, Kitchen shovel, Large flat dish
Cooking fish and potato patties:
Step 1: prepare the potatoes.
Peel the potatoes and rinse under cold running water. We cut each tuber into 4-8 parts and shift the slices into a deep pan.
Pour potato with water so that it is 5-6 centimeters higher than its level. Then turn on the stove on medium heat, put a pot of potatoes on it and cook the vegetable until cooked for 20 - 25 minutes. Cooking time depends on the type of potato.
Step 2: prepare the fish.
At the same time as potatoes we prepare fish. We wash it under cold running water, dry it with paper towels, put it on a cutting board and cut into small pieces of any shape. We shift the slices into a clean deep pan and fill the fish with water so that it covers the hake pieces.
We put a pot of fish on a strong fire. When the water begins to boil, reduce the temperature of the plate to a level between small and medium. Cook hake 12 - 15 minutes. After the fish is boiled, we transfer it to a deep plate using a slotted spoon.
Step 3: prepare the rest of the products.
While the potatoes and fish are boiled, we wash the dill and shake it over the sink from excess water. We put the greens on a cutting board and chop finely. Leave the cut on the cutting board.
Then pour breadcrumbs into a deep dry plate. We also put on the kitchen table the remaining products and spices that will be needed for the preparation of fish and potato patties.
Step 4: prepare minced meat for fish and potato patties.
In 20 - 25 minutes check the readiness of the potatoes with a fork. If her teeth went into the vegetable without pressure, then the potatoes are ready. Using a kitchen towel, remove the pan from the stove. Gently drain the water from it. Add the boiled fish to the potatoes and knead them with a nibbler to the consistency of mashed potatoes.
We introduce into the fish and potato mass: wheat flour, chopped dill, unshell eggs, salt to taste, ground black pepper and a mixture of spices for fish dishes. Mix all the components with a tablespoon until a homogeneous consistency.
Step 5: form fish and potato patties.
Now we collect 1 - 2 tablespoons of minced fish and potato, put it in a clean palm of your hand and form a cutlet of the desired shape: oval, cone-shaped or round.
Then roll the cutlet in breadcrumbs and place it on a tray. In the same way, we form the remaining cutlets until the stuffing ends.
Step 6: fry fish and potato patties.
When all the cutlets are formed, turn on the stove over medium heat and put a frying pan with 2 to 3 tablespoons of vegetable oil on it. After a couple of minutes, put the first batch of cutlets into the preheated oil and fry them on both sides until golden brown.
It will take no more than one batch to fry 5 minutes. Helping ourselves with a kitchen spatula, we transfer the finished cutlets to a large flat dish. In the same way, fry the remaining cutlets.
Step 7: serve fish and potato patties.
Fish and potato patties are served hot. If desired, they can be served together with your favorite side dish: vegetable puree, fresh vegetable salad, boiled rice, pasta or cereals from any cereals. This dish can also be supplemented with sauces based on cream, sour cream or tomato. Enjoy it!
Enjoy your meal!
- For breading, you can use wheat flour.
- A set of spices can be supplemented with any other spices that are suitable for cooking fish dishes.
- You can add other ingredients to the minced fish and potato, such as finely chopped green onions, stewed onions or stewed mushrooms.
- At will, cooled fish and potato mince can be refrigerated for 10 - 15 minutes. During this time, its consistency will become denser, which will greatly facilitate the process of forming cutlets.