Pike cutlets with spicy bulgur

4 servings

40 minutes

The recipe is taken from the book "Geography to taste. Latvia" by Nika Ganich

Energy value per serving

• Calories: 577.1
• Proteins: 43.3g
• Fats: 20.3g
• Carbohydrates: 45.5g

Ingredients

• River pike fillet: 720 g
• Rendered pork lard: 40 g
• Homemade mayonnaise: 10 g
• Vegetable oil: 30 ml
• Bulgur: 300 g
• Red onion: 50 g
• Cherry tomatoes: 100 g
• Green: 30 g
• Salt: to taste
• Ground black pepper: to taste
• Nutmeg: to taste

Cooking steps

1. For the cutlets, grind the pike fillet twice through a meat grinder (all bones will be minced), add fat and mayonnaise. Form cutlets from the minced meat, fry in oil on both sides, then bake in the oven at 160 degrees for 20 minutes.

   Required ingredients:

   • River pike fillet: 720 g
   • Rendered pork lard: 40 g
   • Homemade mayonnaise: 10 g
   • Vegetable oil: 30 ml

2. Boil the bulgur until cooked, add finely chopped onion and herbs, spices, and halved cherry tomatoes.

   Required ingredients:

   • Bulgur: 300 g
   • Red onion: 50 g
   • Cherry tomatoes: 100 g
   • Green: 30 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Nutmeg:  to taste

3. Serve the cutlets with bulgur.

4. Garnish with greens as desired.

   Required ingredients:

   • Green: 30 g