Kohlrabi fish fillet meatballs

It's no secret that meatballs can be prepared not only from meat, but also from fish fillet. The most successful they are obtained from sea fish.

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Ingredients:

• Any sea fish - 600 g;

• Kohlrabi cabbage - 500 g;

• Carrot - 3 pcs;

• Chicken eggs - 2 pcs;

• Onions - 2 pcs;

• Baton - 3 slices;

• Parsley - ½ bunch;

• Milk - 70 ml;

• Sunflower oil - 4 tablespoons;

• Rusks for breading - 60 g;

• Ground black pepper and salt.

Cooking:

1. Peel both onions and half the carrots, then wash and chop finely, grind the carrots. Sort green parsley, wash and chop finely.

2. Heat sunflower oil in a pan, fry the pre-chopped vegetables in it until golden brown, at the end of cooking, add chopped parsley.

3. Put slices of loaf in a bowl, pour them with milk, leave to brew.

4. Cut, clean and divide the fish into loin parts. Twist the fillet with a meat grinder, mix the minced meat with soaked slices of bread, fried onions, carrots, chicken eggs, salt and black pepper.

5. Minced meat divided into balls of the same size, each well roll in breadcrumbs for breading.

6. Preheat the pan with sunflower oil, put the future meatballs on it and fry until golden crispy.

7. Peel and wash the kohlrabi cabbage and the remaining carrots. Chop the vegetables into slices and fry in a pan until cooked with the addition of butter, this will take about 15 minutes on low heat.

8. Before serving, first put slices of cabbage and carrots, and on top a few fish meatballs, if necessary, arrange the dish with the remains of chopped green parsley.