Meat and Fish Cutlets “Druzhba”

Fried cutlets according to this recipe are dense and juicy due to the meat and with a distinct fishy aroma due to sea fish. You cannot say about this dish: “Neither fish nor meat.” On the contrary! Both products have successfully “made friends” in cutlets. All the “zest” is in the taste, and the cooking process will not surprise you with anything – everything is familiar and simple.

Summary

Ingredients

• Hake (fillet or minced meat) – 500 g
• Minced pork – 500 g
• Egg – 1 pc.
• Cream (10% fat) – 100 ml
• White bread – 50 g
• Onions – 50 g
• Garlic – 2-3 cloves
• Flour – 50 g
• Vegetable oil – 50 ml
• Salt to taste
• Ground black pepper – to taste

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Instructions

1. Slice the white bread and remove the crusts if they are tough. Pour 100 ml cream over the bread slices and let soak for 5-10 minutes.
2. Pass the 500 g hake fillet through a meat grinder or chop in a food processor. Add to the 500 g minced pork.
3. Grind the 50 g onion and 2-3 garlic cloves through a meat grinder and add to the mixture.
4. Squeeze out the excess cream from the soaked bread and add the bread to the mixture. Beat in 1 egg. Season with salt and ground black pepper to taste.
5. Stir the mixture thoroughly until well combined, about 2 minutes.
6. Form the mixture into roughly 7 patties. Coat each cutlet in flour.
7. Heat 50 ml vegetable oil in a pan over medium-high heat. Fry the cutlets for 3-4 minutes on each side until golden brown. Reduce the heat to low, cover with a lid, and cook for 7-10 minutes to finish cooking through.
8. Serve the meat and fish cutlets hot with mashed potatoes or another side dish.

Enjoy your meal!