Description
I will not categorically say about the affiliation of this dish to Japanese cuisine, but to me it came under that name. These burgers are more like pancakes, very juicy, tender, tasty and healthy.
Ingredients
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Sea Kale
200 g
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Fish
500 g
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Chicken egg
4 piece
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Dry white wine
30 ml
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Vegetable oil
-
Sugar
1 tsp
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Salt
-
Black pepper
-
Flour
30 g
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Lettuce
-
Soy sauce
Cooking
For these meatballs required frozen seaweed, but I did and marinated, the taste is not affected, only rinse it from the excess vinegar.
Take fillet of any marine fish that you usually do burgers. I took coho.
Them meat fish and sea Kale.
These products we need for the additive in the stuffing. I prefer it to pepper with lemon, it is the most combine with fish dishes.
First add a separate egg yolks, dry white wine, pepper, salt and a full tablespoon of flour.
Stir it carefully. Whisk the whites to a froth with sugar and add to the mince.
Gently stir the stuffing.
Fry our patties in a well heated pan with vegetable oil, blend with a spoon since the meat is not thick. I fry until Browning, then bring under a cover on moderate fire. Usually each serving takes 15 minutes.
Our cakes-pancakes are ready. With this particular batch turned out 8 pieces. Served on a salad leaf with soy sauce.
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