It's no secret that meatballs can be prepared not only from meat, but also from fish fillets. The most successful they are obtained from sea fish.
Ingredients:
- Any sea fish - 600 g;
- Kohlrabi cabbage - 500 g;
- Carrots - 3 pcs;
- Chicken eggs - 2 pcs;
- Onions - 2 pcs;
- Baton - 3 slices;
- Parsley - ½ bunch;
- Milk - 70 ml;
- Sunflower oil - 4 tablespoons;
- Crackers for breading - 60 g;
- Ground black pepper and salt.
Preparation:
- Peel both onions and half of the carrots, then wash and chop finely, chop the carrots on a grater. Sort the green parsley, wash and chop finely.
- Heat sunflower oil in a frying pan, fry the pre-chopped vegetables in it until golden brown, add chopped parsley at the end of cooking.
- Put slices of loaf in a bowl, pour milk over them, leave to brew.
- Cut the fish, peel and divide into fillets. Twist the fillet with a meat grinder, mix the minced meat with soaked pieces of bread, fried onions, carrots, chicken eggs, salt and black pepper.
- Divide the minced meat into balls of the same size, roll each well in breadcrumbs.
- Preheat a frying pan with sunflower oil, put the future meatballs on it and fry until golden brown.
- Peel and wash the kohlrabi and remaining carrots. Crumble the vegetables and fry in a pan until tender with the addition of butter; this will take about 15 minutes over low heat.
- Before serving, put on the dish first slices of cabbage and carrots, and on top of several fish meatballs, if necessary, arrange the dish with the remains of chopped green parsley.
