Fish and Chicken Patties
For anyone who isn't a big fan of fish but knows they should eat it. This recipe uses equal parts fish and chicken. Feel free to play with the ingredients — I was after light patties and that's exactly what I got, but you can use a fattier fish, or chicken thigh meat instead of breast.
Cooking method
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Step 1:
Soak the bread in the milk. Chop the fresh herbs.
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Step 2:
Cut the fish, chicken, and onion into pieces for the meat grinder.
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Step 3:
Run everything through the medium grinder plate.
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Step 4:
Add the squeezed-out bread, salt, and herbs to the ground mixture. The mixture shouldn't be too loose. Mix everything well.
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Step 5:
Chill the finished mixture in the refrigerator for 30–40 minutes.
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Step 6:
You can pan-fry, steam, or bake these patties. Shape the patties.
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Step 7:
Heat a skillet and add vegetable oil. Fry the patties over medium heat, uncovered, on the first side.
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Step 8:
Flip, lower the heat, cover, and cook until done.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Pepper - 26 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Fish fillet - 204 kcal/100g
- White bread - 266 kcal/100g
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