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Pike perch dish - fish balls

Walleye Fish Patties

Freshwater fish is perfect for a light, tasty main course! I really love river fish—both eating it and cooking it—and I have a special weakness for walleye, since I prefer lean fish. It's a bit pricey for my budget, so I don't buy it often, and I usually bake or fry it. But this summer my husband and his friends came back from a fishing trip with a big haul, so I finally decided to try a recipe I'd had my eye on for ages: walleye patties. For fellow fans of lean river fish, here's how to make them.

Valeria

Recipe author

Composition / ingredients

Servings:

Walleye (fillet)

White bread

200

Milk

100

Onion

Butter

Egg

Salt

Ground black pepper

Breadcrumbs

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 14 g

Fats 7 % 2 g

Carbohydrates 41 % 11 g

122 kcal

GI: 18 / 45 / 36

Cooking method

Step 1:

Step 1:
Step 2:

Soak the bread in milk.
Step 3:

Grind the fish fillet.
Step 4:

Grind the bread and onion in with the fish.
Step 5:

Mix the fish mixture.
Step 6:

Shape the patties and roll them in breadcrumbs.
Step 7:

Step 7:

Start by soaking the bread thoroughly in the milk. Rinse the walleye fillet in cold water, then run it through a meat grinder together with the onion and the soaked bread. Add the egg and salt and pepper to taste, and mix everything well. Divide the fish mixture into small patties, roll them in breadcrumbs, and fry in a skillet with plenty of oil until golden and crisp. Drizzle with melted butter just before serving.