Delicious and nutritious minced fish cutlets with the addition of bean puree - a win-win option for a hearty dinner with your family. Stuffing can be made from any fish, but usually it is cod, hake or pollock.
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Ingredients:
- 0.5 kg of minced fish;
- 300 g of white bean fruit;
- 1 onion;
- 1 chicken egg;
- seasonings for fish;
- greens and salt;
- breading.
Cooking:
- Boil white beans in slightly salted water until the fruits are completely softened.
- Minced fish should thaw completely if frozen. If you make it yourself from fish, then it is recommended to skip it through a meat grinder twice to grind all small bones, and once in a blender is enough.
- Put the fish mass in a deep bowl, in it we will knead the future cutlets.
- Beans should be crushed in mashed potatoes, a blender is best for this process, but it is also possible through a meat grinder. It will be difficult and time-consuming to push a regular pusher, so this method is not recommended, but also possible.
- Pass the onion head through a meat grinder or turn it into slurry in a blender bowl. Cut the greens very finely.
- Bean puree, chopped onions and dill combine with minced fish, mix. Break a raw egg here, sprinkle with seasonings and add salt. Mix until smooth.
- To form cutlets, they should not be large in size, otherwise they may simply fall apart. Roll each in breadcrumbs. Better to fry in a nonstick pan in a small amount of oil.
- In another embodiment, they can be baked in the oven. After forming, put on a greased baking sheet (no bread crumbs needed) and bake until cooked at a temperature of 150-180 degrees.