Rice cakes with mackerel

Description

Rice cakes with mackerel - a guarantee of tasty snacks on any occasion and just on the dining room table for your home. A wonderful combination of rice and fish in the Union with a delicate cheese filling will please fish lovers. And those who are indifferent to the fish, will help her to feel loved. The rice cake is nutritious and the fish is good. An unusual recipe for this delicious, fragrant cake will not leave anyone indifferent. Prepare this cake, and the success is guaranteed!

Ingredients

Figure

3 pack
Chicken egg

2 piece
Butter

40 g
Carrots

2 piece
Onion

1 piece
Salt

1 pinch
Sugar

1 pinch
Black pepper

1 pinch
Canned fish

1 can
Milk

1 cup
Chicken egg

2 piece
Mustard

1 tsp
Flour

2 Tbsp
Butter

20 g
Parsley

4 sprig
Dill

4 sprig
Salt

1 pinch
Black pepper

1 pinch
Cheese

70 g
Paprika sweet

1 tsp

Cooking

The Mistral rice and basmati rice in cooking bags in boiling water. Cook until tender, about 12 minutes. Then put the rice bags in a bowl. Put 20 g of butter and mix well.

Young carrots clean and RUB on a small grater.

Onion peel and cut into cubes.

In a bowl, combine onions and carrots. Add sugar, salt and freshly ground black pepper. Mix well.

The remaining 20 g butter in the frying pan. Put the carrot-onion mixture and fry until Golden brown.

To connect rice and vegetables.

Add the eggs and mix well.

Split form (20 cm) greased with butter and sprinkle with flour. Excess flour to shake. Put the rice in vegetable form, with a spoon forming the bumpers.

Open the canned fish, drain liquid, separated from the bones. Mash the fish with a fork.

And put the fish on the rice with the spatula.

To prepare the dressing. Cheese to grate on a coarse grater.

Greens, rinse in lukewarm water, dry and finely chop.

In a saucepan, melt the butter. Pour the flour, add a little milk. To interfere with a whisk, gradually adding the remaining milk. Sauce warm over low heat, about 2 minutes. When the sauce thickens, remove from heat.