Fish cutlets with green peas
4 servings
30 minutes
Fish zrazy with green peas are delicate cutlets with a juicy filling, rooted in Russian cuisine. Zrazy originated from Polish-Lithuanian tradition but were adapted to local tastes in Russia. It uses pike perch fillet turned into soft minced meat that hides aromatic mashed peas and golden onions inside. The breading gives a crispy crust, while frying on low heat preserves juiciness. They have a subtle fish flavor with a light sweetness from the peas and tenderness of the bread. They pair wonderfully with sour cream sauces and fresh herbs, suitable for family dinners or festive tables, evoking an atmosphere of home comfort and traditional hospitality.
1
Remove the crust from the bread, soak it in milk, and squeeze it out. Finely chop the onion. Chop the fillet, half of the onion, and bread in a blender, add an egg, season, and mix thoroughly.
- White bread: 200 g
- Milk: 1 glass
- Onion: 1 head
- Pike perch fillet: 700 g
- Chicken egg: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Fry the remaining onion until golden, mix with peas, and blend into a puree. Add the yolks and mix.
- Onion: 1 head
- Canned green peas: 400 g
- Chicken egg: 3 pieces
3
Divide the fish mince into patties, place filling in the center of each, and seal the edges. Coat the zrazy in breadcrumbs and fry for 4 minutes on each side, then keep on low heat until cooked through.
- Pike perch fillet: 700 g
- Breadcrumbs: 1 glass