Fish cake, fish meatballs
17. January 2013
Something simple of warm landscapes, but also very easy to realize at home. I think a great inspiration for the barbecue but also a slight fresh change in the winter. Children have fish cakes very happy when you drop or peppers, so the mini burgers are hurrying not a kids party.
I used a red snapper (it is an imperial snack or a redfish) and tuna, but you can take it very alternately and it will still be great.
25 minut
-
2
porce
Postup
1.
Shred fish, grate on a rough grater or cut into fine pieces. Mix with the remaining ingredients while finely chopping the shallots and the spring onion with the pepper on the thicker wheels. It's nice when you come across juicy meat to pieces of onions.
2.
Divide the mixture into 4 pieces, shape the meatballs and wrap in the breadcrumbs. Fry on moderate to strong fire relatively short on both sides, fish meat is very quickly baked. I fried on butter and they are amazing. It's also a great thing to grill, but I recommend using a fish grid, they are very fragile.
3.
In Thailand, they are dipped in sweet and sour sauce. This is another way of serving. On the cut of the morning morning breakfasts, I used something like a tartar with light yoghurt, French mustard and fresh coriander. I also placed a thin slice of lemon and bark on the fish cake, which refreshes the whole thing nicely.
