Description
Offer casually-festive recipe fish, namely, fish mini-cakes, which spent quite a bit of time, and they turn out absolutely delicious, very soft, gentle and nourishing.
Ingredients
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Salmon
500 g
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Onion
80 g
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Carrots
80 g
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Ricotta
250 g
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Figure
125 g
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Salt
1 tsp
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Allspice
0.25 tsp
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Tuna
4 handful
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Olive oil
4 Tbsp
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Sour cream
3 Tbsp
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Bread crumbs
2 Tbsp
Cooking
In a saucepan pour water, add salt (1/2 tsp), put on fire and bring to a boil. Tea bags with Jasmine rice put in boiling water and cook on slow heat for 15 minutes.
While cooking the rice, prepare the fish mini-cakes. Fillet of salmon slice.
Onions and carrots clean, wash. Onion cut into cubes, carrots grate on a fine grater.
Add onions to the salmon and grind with a blender.
Onion, fish mass to add carrots. Mix well.
Next, add salt (1/2 tsp), pepper, flour, sour cream and breadcrumbs. Mix well.
From the resulting mass to form cakes and fry in olive oil on both sides for 5-7 minutes on medium heat.
Cool down on kitchen paper to soak up excess oil. You then assemble the cakes. Take one tortilla, smear it with ricotta. Then lay the second cake, again put some ricotta and cover with the last tortilla. The top and sides fluff the ricotta.
Then sprinkle the mini quiches tuna shavings (shavings can be replaced with sesame seeds, roasted in dry pan, any greens or almond, also roasted on a dry pan). Fish mini cakes ready.
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