Hearty fish cakes conquer with extraordinary tenderness and juiciness, and melted cheese gives them a special piquant touch.
Ingredients:
- Processed cheese - 1 pc;
- Semolina - 3 tablespoons;
- Salt - 1 tsp;
- Minced fish - 0.5 kg;
- Vegetable oil;
- Egg - 1 pc;
- Flour;
- Onion - 1 pc.
Preparation:
- We remove the husk from the onion. Chop into medium-sized slices and send to the blender bowl - chop to a puree consistency.
- Combine the onion with pre-defrosted minced meat. In the same bowl, add the processed cheese, chopped on a coarse grater (before that, it is recommended to cool it in the freezer for half an hour - this will make the product much easier to crumble).
- We drive in one egg and throw in a pinch of salt. Knead the minced meat well, and then add semolina - usually two or three tablespoons are enough. Mix again and let the cutlet base brew for fifteen minutes.
- Spoon some minced fish with a spoon. Form the cutlet and bread thoroughly in flour. Fry meat products on 2 sides in hot vegetable oil. You need to turn them over very carefully, using a wooden spatula.
Lush, ruddy fish cakes marvelously harmonize with mashed potatoes, pasta and rice. They can be served hot or chilled.
To further enhance the exquisite taste of the dish, prepare milk sauce.
It will require:
- Grated cheese - 50 g;
- Milk - 2 tbsp;
- Flour - 15 g;
- Butter.
Preparation:
- Fry the flour in a hot dry skillet until pale yellow. After cooling, stir in half a glass of chilled milk.
- Boil the remaining milk, and then, stirring continuously, add the flour mass.
- Boil the mixture until thick, add a pinch of salt and a piece of butter (finely chopped greens are optional).
- When the sauce has cooled, gradually add the grated cheese and mix everything thoroughly.
Put the hot cutlets in a baking dish and cover with the resulting filling. Sprinkle with a handful of grated cheese and put in the oven for 15 minutes - until a beautiful gilded crust forms.
