Bream cutlets

How to make meatballs from bream?

Peel the sweet potato, rinse and cut into cubes. Then place it in a steamer and boil until tender. After that, without adding any liquid, mash the boiled sweet potatoes with a fork or a special pusher.

Clean the bream, gut the insides and cut off the fins. Then rinse it under running water and wipe it with paper towels. Cut off the head and tail. Having fixed the carcass on the board with your hands, use a sharp knife to cut the fish carcass along the spine into two halves and remove the bones.

Transfer the fish fillets into the bowl of a food processor or pass through a meat grinder. Add sweet potato puree to the resulting minced fish and stir until smooth.

Rinse green onions and fresh parsley under water and dry. Then finely chop. Also put the chopped greens in the minced meat.

Add breadcrumbs, salt, ground black pepper and a little tabasco sauce to the minced meat to your liking. Mix all the ingredients together thoroughly. Divide the resulting minced fish into equal portions of cutlets, forming them with your hands, after dipping them in cold water, into slightly flattened balls.

Prepare two plates next to the stove. Pour flour into one, break the eggs into the other and whisk them with a whisk. Put a bowl of cooked minced bream next to it.

Pour vegetable oil into a frying pan with a thick bottom and heat it to the desired temperature. Then take one formed fish cutlet, dip it first in flour, completely covering it from different sides, and then - in the egg mixture. Put the cutlets in a frying pan and fry them over medium heat for about 3 minutes on each side until a delicious golden crust.

Place the fried cutlets on a plate, first laying a paper towel on it so that excess fat is absorbed.

Serve fried bream cutlets with sour cream or unsweetened yogurt, garnished with fresh herbs.

Bon appetit!

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.