Boiled fish cutlets with potatoes
8 servings
40 minutes
Boiled fish cutlets with potatoes are a tender and juicy dish of Russian cuisine that originates from the traditions of simple yet exquisite home recipes. The base is boiled fish, which is complemented by grated potatoes and aromatic herbs for softness and an airy texture. Light notes of onion and spices enrich the flavor, making the cutlets appetizing and rich. Their golden crust obtained during frying provides a pleasant contrast to the tender interior. These cutlets are perfect for a daily lunch or dinner, especially with a side of fresh vegetables or a light sauce. The simplicity of preparation and availability of ingredients make this dish indispensable for fish lovers. They can be served as a standalone dish or combined with classic Russian side dishes like mashed potatoes or buckwheat porridge.
1
I defrosted the fish, cleaned it, cut it into 3 pieces, and sent it to boiling water, letting it cook for about 10 minutes.
- Fish: 900 g
2
While the fish was boiling, I finely chopped the onion, grated the potato on a fine grater, and finely chopped the greens (parsley - what was in the fridge).
- Onion: 2 pieces
- Potato: 1 piece
- Green: to taste
3
I cooled the fish and separated the flesh from the bones.
4
I added onion, potato, greens, a raw egg to the meat, salted it, and added spices. I mixed it thoroughly and shaped dense patties.
- Onion: 2 pieces
- Potato: 1 piece
- Green: to taste
- Chicken egg: 1 piece
5
I coated it in flour a bit and sent it to the pan until browned on low heat.