Meat and Fish Cutlets “Druzhba”
by Editorial Staff
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.
Servings: 7
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
Directions
- Pour cream over the slices of white bread, let the bread soak thoroughly for 5-10 minutes.
If the crusts are too tough, cut them off. - Pass the fish fillet through a meat grinder or chop in a food processor. Add to the minced meat.
- Also, roll the onion and garlic in a meat grinder.
- Squeeze out a little breadcrumb from the cream (milk), transfer to meat and fish. Beat the egg into the minced meat. Season the minced meat with salt and pepper.
- Stir the minced meat thoroughly, beating lightly.
- Form the patties. If they are large, about 7 pieces will come out. Dip the cutlets in flour.
- Fry the cutlets in a pan with the addition of vegetable oil for 3-4 minutes on each side, until golden brown. Then lightly steam them, mashing them under a lid over low heat for 7-10 minutes.
- Serve the Druzhba meat and fish cakes hot with a side dish such as mashed potatoes. They are also good in sandwiches.
Enjoy your meal!
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