What a nightmare and horror - fishcakes. Wealthy people, of course, will not cook them, as they wrote in the comments to one of my publications. Because, firstly, a lot of time has to be spent, first the slave should disassemble, separate the bones, and secondly, the fish go to them is not at all noble.
If you want - you can take pollock, but if you want - oh horror! - blue whiting. No, you can use something more expensive. In general, any fish with white meat in these cutlets will be very appropriate. They are quite tender, soft, with a pleasant spicy aftertaste.
We take:
- 500 fish pulp
- 80 grams of white bread without a crust
- 80 milliliters of milk
- 1 yolk
- 1 onion
- 2 cloves of garlic
- 1-2 cm. ginger root (or a spoonful of dry)
- 1 teaspoon lemon zest
- 1 teaspoon curry spice mix
- Salt and black pepper to taste
- Breadcrumbs
- Frying oil
How we cook:
Here, in general, everything is standard: we scroll the fish in a meat grinder or blender. It would be nice to skip the onion through a meat grinder or blender, but you can also cut it into cubes (as you like).
Chop the garlic. Ginger is rubbed on a very fine grater, if we have fresh.
Soak white bread in milk
Now we mix the minced fish with soaked bread, yolk, spices and salt, knead it well. We look at the consistency - if it is very thick, we can add a little milk, or we can not add it.
We form cutlets, roll them in breadcrumbs and fry.
Bon Appetit!