Quick trout mince cutlets
4 servings
20 minutes
Quick trout cutlets are a light and exquisite dish of Russian cuisine that combines the tenderness of fish, the creamy texture of cottage cheese, and a light airiness from corn starch. This recipe is perfect for a quick dinner or a light snack. The secret to their flavor lies in the harmony of ingredients: cottage cheese adds tenderness, egg binds the components, and starch helps retain juiciness. Due to the short frying time, the cutlets remain soft inside with a light crispy crust. These cutlets can be served with herbs and a light sauce based on sour cream or yogurt. They pair well with fresh vegetables, making the dish nutritious and balanced.
1
Mix all ingredients in a bowl.
- Salt: to taste
- Curd cheese (tvorog): 100 g
- Chicken egg: 1 piece
- Cornstarch: 1 tablespoon
- Minced fish: 200 g
2
Heat the non-stick pan and grease it with oil, wipe off the excess with a napkin.
3
Place small patties in the pan and fry each side for half a minute, flipping them.
