Fish cakes

Appetizing Golden, with a zesty kick of garlic, tender and juicy fish burgers!


  • Silver bream – 1.5 kg
  • Fat – 100 g
  • Baton – 150 g
  • Milk – 250 ml
  • Onions – 1 piece
  • Salt – 1 tsp
  • Flour – 100 g
  • Eggs – 2 pcs

Preparation. Fish cakes

Clean fish from the scales and gut. Boil fish in boiling water for 2 minutes so that the meatballs didn’t feel bone. Remove from heat, drain the water. Put the fish in a colander and allow to drain off excess water to the meatballs were watery. Separate the meat from the bone.

The flesh of the baton soak in milk for 5 minutes.

Tip: take the milk with high fat content, so the cutlets will be tender and with a rich creamy taste. If you leave the crust of the loaf, it would kill the delicate taste of the fish.

Skip through a meat grinder onion, fish fillets, bread and fat for juiciness. The minced meat and season with spices and mix well until smooth. Stir in the egg yolk to the minced meat. The finished minced meat cling film, refrigerate for 5 minutes. The cold melted fat will harden and hold together all the ingredients.
Moisten hands with vegetable oil, form patties, zapaniruyte in flour and fry on well heated oil for 4 minutes on each side.

Tip: to make the cutlets are evenly fried, bowl of butter in the pan should reach the middle of the cutlets.

The cutlets put on a paper towel, to soak up the excess fat. Serve with any side dish, garnish with your favorite herbs.