Fish and chicken rissoles

Ingredients

• fish fillet – 300 g
• chicken fillet – 200 g
• onion – 1 large or 2 medium
• egg – 1 pc
• bread – 3 – 4 slices
• salt – 0.5 tsp
• pepper – ¼ tsp
• sunflower oil for frying
• breadcrumbs and flour for coating

Method

1. Step 1

   Roslinna butter for greasing Rusks and flour for breading

   
2. Step 2

   Juicy and incredibly tender! Fish and chicken fillets are passed through a meat grinder - preferably through a fine mesh, or through a middle one. That’s where we’re sending the cibul. I took the fish pelengas, but it would be nice to have hake, or else the fish would be lean.

   
3. Step 3

   The bread needs to be soaked in a couple of pieces of water and pressed thoroughly. Fine-tune with your hands and add to the minced meat.

   
4. Step 4

   Beat in the egg, add spices and stir thoroughly until the mixture becomes smooth. It is necessary to lightly beat the minced meat so that the mixture of the vologger comes in, as it is.

   
5. Step 5

   The minced meat is covered with grub and put in the refrigerator for 30 minutes - this way all the ingredients are combined with spices and the cutlets will be richer, but you can also grease them immediately.

6. Step 6

   We form balls, press the giblets with loins and roll them in breadcrumbs. For breading, I use a very equal amount of beans and breadcrumbs - the flour will preserve the juiciness, and the breadcrumbs will give a crispy crunch.

7. Step 7

   Grease in a frying pan with oil. The fire must be not too strong, so that the cutlets in the middle are lubricated. Grease the cutlet until golden brown, place it in a saucepan and cover with a lid - the stench will become juicy. There is no need to stew - both the fish and the chicken are cooked quickly. Serve to the table and enjoy with delicate relish! Before speaking, the taste of the fish may not be noticeable! Children go out of happiness! Delicious!