Potato, Carrot, Red-faced, Fish cakes, Post

Pink salmon cutlets

Fish cakes with vegetables

Ingredients

Servings 4
  • Potato - 250 g
  • Sirloin fillet - 500 g
  • Carrot - 1 pc.
  • Lemon peel
  • Green
  • Flour - 2 tbsp.
  • Olive oil - 2 tbsp.
  • Salt pepper
  • Breadcrumbs

Cooking

Step 1

Boil potatoes until tender. Make a puree.

Step 2

Grind the fish in a combine (or meat grinder). Add potatoes, grated carrots, zest, herbs, salt, pepper and flour. Knead the mince.

Step 3

Form balls from minced meat, roll in breadcrumbs, giving cutlets a flat shape. Fry on both sides. Serve with tomato sauce or barbecue sauce. Enjoy your meal!

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