Description
Crispy patties from Filo pastry stuffed with rice and red fish. Preparing easy and simple, pleasant acidity to the filling gives the sour cream.
Ingredients
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Phyllo dough
5 piece
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Chum
250 g
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Figure
50 g
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Sour cream
75 g
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Black pepper
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Salt
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Lemon
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Vegetable oil
Cooking
Boil the rice. The fish is cleaned from skin and bones, cut into cubes. The phyllo dough to defrost.
Mix the rice and the sliced fillet, season with salt and freshly ground black pepper. The sheet of dough to grease with vegetable oil, fold in half. Half put 2 tbsp filling, add 1 tbsp of sour cream.
To collapse the envelope (like stuffed cabbage). Bake in the oven for 20 minutes at 180 degrees.
Place them on a dish, decorate with lemon slice. Serve warm.
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