- Minced or fillet of pike - 2 Kilogram
- Onions - 3 Pieces
- Smoked meat (brisket, sausage) - 150 Grams
- White bread - 100 Grams
- Cream of 10% fat content - 100 Grams
- Dill - - To taste
- Breadcrumbs - 50 Grams
- Vegetable oil - 50 milliliters
- Salt, pepper - - To taste
Meet, this is our pike. I had a whole - an ear was welded from the bones and the head, a stuffing was made from the soft part. So, we do our forcemeat with a proven old-fashioned method - we twist the loins of fish through a meat grinder. And this is smoked meat. They also twist through the meat grinder (you can even double) and add to the stuffing. We add to the stuffing finely chopped and salted onion in vegetable oil. Finally, we add white bread soaked in cream to the stuffing. Stir everything, if the stuffing turns out to be non-uniform - twist again. Finally add minced chopped fennel, salt and pepper. From the resulting stuffing we form small cutlets. It is desirable - a diameter of about 6-7 cm, that is, really small. Each cutlet is properly crumbled in breadcrumbs. And fry in vegetable oil until cooked - it's about 5 minutes on each side. Done!
Servings: 10-12