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 Potato Chops with Sprats Recipe
I think the name speaks for itself. For fish lovers. A very pleasant combination of potatoes and fish... The recipe from the magazine, which I slightly corrected. It is prepared simply and naturally. Come in and taste it.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Peel the potatoes and cook until tender.
    Peel the potatoes and cook until tender.
  2. Finely chop both types of onions, mix.
    Finely chop both types of onions, mix.
  3. Drain the oil from the sprats, put them in a bowl, knead with a fork.
    Drain the oil from the sprats, put them in a bowl, knead with a fork.
  4. Mix the onion and sprats.
    Mix the onion and sprats.
  5. The potatoes are ready. Drain the water, add butter, pepper and salt to taste. Mash with a fork. Let it cool down a little.
    The potatoes are ready. Drain the water, add butter, pepper and salt to taste. Mash with a fork. Let it cool down a little.
  6. Roll the mashed potatoes into balls with a diameter of about 5 cm . I got 11 balls. Press down each ball, put a teaspoon of fish filling in the center. To close our eggs.
    Roll the mashed potatoes into balls with a diameter of about 5 cm . I got 11 balls. Press down each ball, put a teaspoon of fish filling in the center. To close our eggs.
  7. Each ball is gently pressed down, forming chops. Carefully, so that the filling does not turn out! Beat the egg. Now dip each piece in an egg, and then roll in breadcrumbs. The original recipe offered a choice of breading in a mixture of flour and sesame. Fry the chops in a frying pan with preheated vegetable oil until golden brown on both sides.
    Each ball is gently pressed down, forming chops. Carefully, so that the filling does not turn out! Beat the egg. Now dip each piece in an egg, and then roll in breadcrumbs. The original recipe offered a choice of breading in a mixture of flour and sesame. Fry the chops in a frying pan with preheated vegetable oil until golden brown on both sides.
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