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Fish rissoles

     

Easy, light and tasty fried rissoles from cod fish. Instead of cod fish you can use fillet from some other fish as well.

Cook

No. of servings

4

Ready in

45 min.

Difficulty

low

 

Categories:    

 

1. 

alaska Cod 10.5 oz (300 g)  parsley leaves

Liquidize cod fish fillet with parsley stem.

2. 

chicken egg 2 pcs  flour medium 3.5 oz (100 g)  garlic 2 s  onion 3.5 oz (100 g)  salt ½ tsp  ground white pepper ¼ tsp  ground black pepper ¼ tsp  breadcrumbs 7 oz (200 g)

Mix to combine liquidized cod fish, eggs, flour, mashed garlic and finely chopped onion. Season with salt, white and black pepper. Add breadcrumbs, until the dough is shapable.

3. 

Take pieces of dough and using hands shape into rissoles. Use breadcrumbs or flour to prevent the dough from sticking.

4. 

sunflower oil 1 dl

Heat approximately half centimeter thick layer of oil in the pan. Carefully add rissoles and fry on both sides until crispy.

5. 

After frying, transfer the rissoles to a paper napkin to soak the oil from the surface.

Bon appetit!

 

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