- potatoes - 500 Grams
- fish - 300 Grams
- bulb of medium size - 1 piece
- egg - 1 piece
- flour - 50 Grams
- breadcrumbs - 50 Grams
- butter - 1 1/2 Art. spoons
- capers - 3 teaspoons
- fresh parsley - 2 3/4 Art. spoons
- Salt - 3/4 Teaspoons
- Ground black pepper - 1/8 Teaspoon
- milk - 160 milliliters
- butter - 2 1/4 Art. spoons (for frying)
- olive oil - 2 items. spoons (for frying)
1. Peel potatoes and boil in salted water for 18 minutes until cooked. 2. Soak the fish in the milk for 5-7 minutes until it becomes firm to the touch. Peel and chop the onions. Take the fish from the milk and grind it with a fork. Milk is laid aside for cooking mashed potatoes. Fry the chopped onions in butter until transparent. 3. Fry the finely chopped onion in half the butter until it is clear. 4. Add the remaining butter and the milk remaining from the fish to the potatoes. Strain the potatoes to a consistency of mashed potatoes. Add salt and pepper. 5. Mix fish, mashed potatoes, onions, finely chopped parsley and finely chopped capers, add salt and pepper. 6. To form pies from the received mass, to cover with a polyethylene film and to put in a refrigerator for half an hour. 7. Take the patties from the refrigerator, roll in flour, dipped in a beaten egg and roll in breadcrumbs. Fry in butter or grill. 8. Serve with sweet chili sauce or a salad.
Servings: 4