Mackerel Cutlets with Mashed Potatoes Recipe
Delicious, rather unusual and spectacular fish cutlets. Tender, soft, crispy breading. I think it will appeal not only to fish lovers.
Servings
8
Cook Time
45minutes
Servings
8
Cook Time
45minutes
Ingredients
Instructions
  1. Gut the mackerel, rinse, cut off the head, tail, and remove the bones. Fillet (350-370 g) to disassemble into small pieces with your hands or cut with a knife. The fish can be crushed with a blender or meat grinder, but I really like it when there are pieces of fish in the cutlets.
  2. Peel the potatoes and boil until tender. Mash into a puree.
  3. Cut carrots into small cubes and fry in vegetable oil until soft. (4-5 minutes)
  4. In a bowl, mix the mackerel, finely chopped green onions, mashed potatoes and horseradish. Salt and pepper. Knead the minced meat.
  5. Divide the minced meat into 6-8 parts. From each to form a tortilla. Put a teaspoon of carrots in the middle.
  6. Form cutlets.
  7. Roll each cutlet in flour.
  8. Dip in the egg, beaten until smooth.
  9. And roll in breadcrumbs.
  10. Put the cutlets in the refrigerator for 15-20 minutes. Such cutlets are very convenient to prepare in advance and put in the freezer. Just before frying the cutlets, they should be taken out of the freezer for 15 minutes and left at room temperature.
  11. 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 turn out very tasty even when they cool down.
  12. Bon appetit!
  13. In the section.
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