Meatballs the fish I always try to have 2 varieties. Paired combination of fatty-lean, red-white, etc. fish patties do taste better. Very tasty from Pollock or salmon trout with salmon. This time also caught a few perch caught youngest fishing. Also I always add patties and eggs, and milt, if they are in the fish. Never make burgers from fillet to fillet, there are many wonderful recipes. I gutted the fish, cut the head off, clean off the scales, if there are kitchen scissors cut off all the fins and tail. If the skin is too thick and strong shoot, such as Pollock and herring, leave. Bones are not removed, they will be removed in the process of rotating and mixing. If is just too powerful ridges like those of large Pollock and cod, then I cut the upper part of the spine -he's not flat, but three-legged is.

Pass the fish through a meat grinder with one onion and raw potato at the end, twice. When burgers not to post, well add in the minced fresh bacon, even better with meat layer, ten percent of the total weight.

As seen in the photo, all the major bones remain on the grid for the knives and they are easy to remove, and the meat turns out tender and homogeneous. And the remaining small bones in the process of mixing themselves in the hands of the left.

I like to add in minced fish fried with onion and carrot. To speed up the process, I put chopped onions and grated carrots on a plate, pour a spoon of oil and put in the microwave for a few minutes. Ostuzheva and add to stuffing.

Salt, percu and put a spoonful of honey –really refines the taste of fish meat. And the addition of a spoon of vegetable oil in the stuffing will make the meatballs softer.

Ceviche is often too runny. So I put it dry, slightly rubbed in the palms of cereals Hercules brand "Extra" -they will absorb the excess liquid and the meatballs are excellent to keep the shape. The egg in the meatballs I put in there, if the stuffing is still watery, add a spoonful of starch. Now it is important to knead well the minced meat, not embossing. Minced fish meat more tender, it is necessary to work with your hands, promyat like dough. Remove the meat cold, can be from half an hour to night.

Then with wet hands form the meatballs and lay in a greased form. Fry patties I very rarely bake I like much more.

If chops are for guests or for show off, can be molded even with the help of rings or cookie cutters. Evenly spread stuffing, flatten with wet hands and cut the chicken.

To them breaded in rice flour and place on parchment on a baking sheet.

Bake in already preheated 200 degree oven for 8 minutes until Browning. To turn off the heat and let stand for 5 minutes. Chops out a lot. It is delicious and just cold on a slice of bread with fresh cucumber. And you can warm them in the sauce to taste and serve with a side dish –great lunch or dinner.

Great to serve with slices of lemon and herbs to a glass of white wine.

Fresh salad to burgers welcome! I have cucumber with Apple and greens in the shitty gas station with the dry soy milk. In Cup of immersion blender, put the table spoon prepared horseradish, a spoonful of dry milk substitute, cut half a peeled Apple. Season with salt, add a little rosehip syrup, honey or sugar, squeeze a teaspoon of lemon juice. Pour on top of oil "Oleyna" -100 ml and to work well with blender. You can slowly pour 50 ml of oil. The sauce is in the refrigerator a couple of days, not exfoliating.