Description
Tender, juicy meatballs in a crispy breading, with a little secret inside. My favorite!!!
Ingredients
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Pike
1 piece
-
Onion
1 piece
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Semolina
3 Tbsp
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Greens
1 coup
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Bread crumbs
-
Chicken egg
1 piece
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Spices
-
Olives
-
Vegetable oil
Cooking
Pike fillet grind in a blender or skip through Mincer. I like the blender. Onions also grind in a blender, but not into a puree, and that was fine.
In minced meat add onion, semolina, finely chopped fresh herbs (dill and parsley). Salt, pepper - to taste.
To prepare for breading. Beat the egg, pour the breadcrumbs on a flat plate. I took your crackers and grind them in a blender so that came across large pieces (i.e. ground not until smooth).
Forming round patties, in the middle of each cake, put the pickle. Dip in egg, then in breadcrumbs (abundantly). Fry in vegetable oil on heated pan. First at high heat to form a crust, and then diminish the fire and bring to readiness.
Cutlets are ready!!! I love them cold, with lemon.
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