Eateries salmon patties and pickles

Description

Absolutely unexpected was the cakes made from wheat flour, with added rye. The unexpected happened and filling. The taste is very pleasant, slightly spicy, sour, fried pickles, and at the same time in sweet from fried onions. In one word, I think I want to try this stuffing, the Dough you can take any, not necessarily mine, but still, I recommend to repeat the full recipe. The filling is entirely my finding and you can substitute fish for Pollock, hake and so on,

Ingredients

Flour

400 g
Rye flour

100 g
Yogurt

250 ml
Vegetable oil

1 cup
Water

2 Tbsp
Sugar

1 Tbsp
Salt

1 Tbsp
Fish

400 g
Onion

1 piece
Pickled cucumber

4 piece
Butter

50 g
Greens

1 coup
Yeast

1 pack

Cooking

Necessary products to the test

Sift wheat flour 400 g. and 100g. rye, add the yeast, salt, sugar all mixed, pour the yogurt at room temperature 1/2 Cup vegetable oil, and need warm water. knead the dough.

The dough should be soft, elastic, easily extending from the walls of the cookware. Put in a warm place to rise for 1 hour. I put in multiverse mode control at 35* for 1 hour.

Cut onion finely and fry until Golden brown.

Pickles should be crisp, clear and finely chop, add to the onions.

Fish drain, cool and chop, convenient way for you, and add to the onions and cucumbers.

Boiled egg, grate it into the mince, add the chopped greens and mix well. Depending on the fat fish you can add to the richness of the butter. Mix the stuffing and season.

Start sculpting cakes. The dough we have a very air. Roll sausage and cut into pieces randomly.

The dough keeps well in the hands.

Roll the slices 1-1,5 see hands smoothing of the edges and put the stuffing. 1 tbsp and sculpt cakes.

Coat the baking pan with paper and stacked. Whisk the egg and grease patties. Put in preheated oven to 190* for 30-40 minutes (depends on your oven). Our cakes are ready.

Spread on a dish, cover with a cloth and allowed to rest.

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