These delicious cutlets contain baked potatoes that have antioxidant properties.
Pick your recipe
You will need:
- 300 gr potatoes
- 300 gr salmon or any other fish
- 2 tbsp. l lemon juice
- 1 egg
- zest of 1 lemon,
- 2 tsp olive oil,
- 50 gr dill
- freshly ground black pepper to taste.
For tomato sauce:
- 6 tbsp. l mayonnaise
- 1 tsp lemon juice
- 2 tbsp. l tomato paste.
Mix all the ingredients of the tomato sauce, cover and refrigerate.
Wash and dry potatoes, wrap in foil. In a preheated oven to 200 degrees, place the potatoes and bake for one hour, until soft. Remove the potatoes from the oven, cool, peel and mash.
Put the fish in a baking dish and pour over lemon juice, cover and bake for 20 minutes. After baking, remove the fish from the oven, cool and divide into small pieces.
Wash, dry and chop finely dill. We take a bowl and put in it fish, dill, lemon zest, potatoes and ground pepper, mix everything well. Cover and refrigerate for 30 minutes.
After cooling, divide the mass into small cutlets, roll them in the egg and breadcrumbs, put on a baking sheet. Grease cutlets with olive oil. In a preheated oven, bake them for 25-30 minutes until they are browned.
Serve fish cakes on a plate with herbs and tomato sauce.