Mackerel gut, wash, cut off the head, tail, remove bones.
Fillet (350-370 g) to disassemble into small pieces with your hands or slice with a knife.
You can grind the fish with a blender or meat grinder, but I really like it when the cutlets come across pieces of fish.
Peel the potatoes and boil until tender.
Mash into puree.
Carrots cut into small cubes and fry in vegetable oil until soft. (4-5 minutes)
In a bowl, mix mackerel, chopped green onions, mashed potatoes and horseradish.
Salt and pepper.
Knead the minced meat.
Divide the minced meat into 6-8 parts.
From each to form a pellet.
In the middle put a teaspoon of carrots.
To form a cutlets.
Roll each cutlet in flour.
Dip in egg, whipped until smooth.
And roll in breadcrumbs.
Remove the cutlets for 15-20 minutes in the refrigerator.
It is very convenient to prepare such cutlets in advance and put in the freezer. Only before you fry the cutlets, they should get out of the freezer for 15 minutes and leave at room temperature.
Fry the cutlets in a small amount of vegetable oil over medium heat for 4-5 minutes.
Turn over and simmer the cutlets under the lid for another 4-5 minutes.
Serve with vegetable salad.
By the way, the cutlets are very tasty, and when they cool down.