Potato and fish cutlets with cilantro
8 servings
60 minutes
Potato-fish cutlets with cilantro are a refined dish of European cuisine, combining the tenderness of white fish and the velvety texture of mashed potatoes. Their origin is linked to the traditions of creating light and nutritious fish snacks popular in coastal regions of Europe. The cutlets have a soft, slightly sweet taste of cod that harmoniously complements the fresh spice of cilantro and the piquant notes of garlic. The crispy golden crust makes them particularly appetizing. These cutlets are versatile in serving: they can be paired with a classic side dish like buckwheat, rice, or vegetables, and can also be enriched with creamy or tomato sauces. A wonderful option for both family lunches and festive gatherings as they are easy to prepare and extraordinarily delicious.
1
Peel the potatoes, boil until cooked. Add salt, butter, 1 egg and make a puree. Cool the puree to room temperature.
- Potato: 700 g
- Butter: 50 g
- Chicken egg: 2 pieces
2
Pass the cod fillet through a meat grinder with peeled onion, garlic, and cilantro.
- Cod fillet: 500 g
- Onion: 1 piece
- Garlic: 3 cloves
- Coriander: 1 bunch
3
Combine the fish mince and puree, add one more chicken egg, and mix well. If the mixture is too runny, add flour.
- Chicken egg: 2 pieces
- Wheat flour: 100 g
4
Shape 16 cutlets, coat in flour, and fry in vegetable oil on both sides. Cook until done under a lid.
- Wheat flour: 100 g
- Vegetable oil: 50 ml
5
Serve with your favorite side dish and sauce. In the photo - cutlets with buckwheat under béchamel sauce.