Description
Cutlets of salmon and sea bass pasta. These burgers are prepared quickly, very gentle, soft and delicious. Doubt, ask to try.
Ingredients
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Salmon
500 g
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Perch
300 g
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Potatoes
4 piece
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Chicken egg
2 piece
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Water
-
Spices
-
Flour
50 g
Cooking
In a food processor to chop the fish fillets, catafal, onions. There eggs, spices and flour. Pre-pour water to the stuffing chop well and was not thick. Fans add bread to the meatballs, you can add. The stuffing should be like mashed potatoes medium thickness, not thick and not runny.
Mix well.
Since I have a frying pan dry cooker, oil can not pour. But I'm still a little pan greased. Burgers don't sculpt, but a tablespoon of spread on a pan.
Fry over medium heat. The first side fry, and other fry under the lid.
Meatballs are ready. Here not all cakes. While I was roasting them, came home to try it. Well, I also tried... :-P Very tasty! :-)
Burgers can be eaten without a side dish. My men ate them with green peas, with rice and green onions.
...
...
The cakes here in the section. They are juicy and tender! This is not pancakes, if someone thought about it. Flour very little of the entire mass, plus boiled potatoes and onions. The flour can be replaced with semolina. I'm usually with her doing it, just there was no grain and made flour. (Any meatballs not lay eggs and a loaf of bread. Replace raw potatoes and semolina).
Cooking meat took about 10 minutes, not more. Roasted on mild fire and and under the hood, somewhere about 30 minutes.
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