Fish croquettes
Last Updated on
ingredients
600 g carp 200 g pork shoulder 100 g potatoes cooked in the peel 3 pcs egg pcs salt pcs ground white pepper
For coating:
pk plain flour pk egg pk breadcrumbs pk sesame seeds
progress
For kids, but also for those who don’t like fish much.
1.
Cook the peeled peanuts and let them cool. Place the carp fillet (or other fish) in salted boiling water and boil briefly, about 4-5 minutes. Allow to cool, remove the skin and disassemble the meat with a fork, discarding the bones.
2.
Mix the meat and fish, add the grated, boiled potatoes.
3.
Add eggs, pepper and salt and mix well. If the mixture is too thin, add potato or breadcrumbs.
4.
Shape into croquettes and roll in the triple layer. You can also shape the fish. Place on a baking sheet, on greased baking paper.
5.
Bake at 200°C for about 30 minutes. Turn the croquettes during baking and drizzle with more oil. Turn the fish over, brush with the egg left over from the coating and sprinkle with sesame seeds.
6.
Serve with baked potatoes and garlic dressing – sour cream, garlic, white ground pepper – or with tartar sauce.
