For these meatballs will fit any fish white varieties. For example: hake, cod, Pollock, flounder, halibut, Grenadier, etc., I chose the hake. Fish prefer to buy the carcasses, and then make it fillet. So, Burke fish on pileski.

Potatoes clean and boil, salting is not necessary. When the water boils, add the fish. After 15 minutes, the fish is already possible to get, and potatoes to cook until tender.

Then grind the fish, onion and potato (I used the grinder to puree was more homogeneous). In the resulting mass add eggs, olive oil, salt, pepper and spices. Mix everything.

Formed patties. From the resulting meat comes out to about 12-14 meatballs. And then who else loves. These cutlets can be cooked in the steamer, you can fry in a pan or deep fried and can be baked in the oven. The original burgers are fried in oil, but this option I do not like. Most often I cook them in the steamer children, and now offer them to You just fry.

Semi-finished cakes should be stored in special bags for freezing. Keep these dumplings (fried in breadcrumbs) in the refrigerator, but not longer than 24 hours at 6°. In the freezer keep be prefabricated up to 1 month.

Our coat cutlets in breadcrumbs and fry on all sides until Golden brown.