Description
When was the last time I fried fish cakes, the son complained that they turned out dry and not very pronounced taste. Had to fix it!
Ingredients
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Fish
1000 g
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Fat
5 slice
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Onion
1 piece
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Semolina
3 Tbsp
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Chicken egg
1 piece
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Dill
0.5 coup
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The mixture of peppers
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Butter
50 g
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Lemon peel
0.5 tsp
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Garlic
1 tooth
Cooking
This is the basic set of products.
Fillet of cod, salty bacon and dill, chop and grind in a blender.
Onions finely chop, fry and add to stuffing. Pepper, salt, beat the egg and knead, gradually adding the semolina, beef it is important for us not to score. Put into the refrigerator for 1 -2 hours, during this time, semolina swells and the stuffing will thicken.
Soft butter mixed with lemon zest, chopped garlic and dill. Salt and freeze.
To form the meatballs, laying in the middle of a piece of fragrant oil.
I gave them an elongated shape.
Quickly fry in a skillet, over high heat, until Golden brown, place them on a baking sheet and bake in the oven until fully cooked - about 20 minutes.
And here is the finished dish!
The meatballs turned out extremely tender and very tasty. Fat and oil balance dry cod, and the aromatic additives added new taste sensations!
Bon appetit!
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