Gutting a pike, remove the skin, separate the bones (large and medium, as all the small bones to choose not really). Sorry no photos of this process, but so far I've come, mother has already dealt with the pike. Meat mince twice in order to crush all the small bones. To the stuffing add finely chopped onion, dill, salt and pepper to taste (for diet don't do that).

The bun soaked in milk. Softened the bun added to the minced meat and form patties.

Coat the cutlets in breadcrumbs

And put in a steamer for 15 minutes.

The meatballs are ready, put a little butter (for diet you can add some olive oil).

Bon appetit!!!