Fish cutlets with mashed potatoes
6 servings
40 minutes
Fish patties with mashed potatoes are an exquisite dish of European cuisine, combining the tender texture of cod and airy puree. The recipe's origins trace back to traditional fishing villages where fish has always been a staple food. The taste of the patties is soft, slightly sweet, with a crispy crust, while the puree adds a creamy texture. They are served as a complete dish or part of a festive dinner. The recipe's hallmark is the use of fresh fish and proper preparation of the puree to maintain lightness and airiness. Patties are ideal for children and adults alike and pair well with greens and light sauces. They symbolize home comfort and care, reminiscent of traditional family meals where every dish is made with love.
1
Cut the fish into skinless and boneless fillets, chop into small pieces, and pass through a meat grinder.
- Cod: 1 kg
2
Then soak wheat bread of at least 1st grade in liquid. To achieve a uniform color, cut off the crusts from the bread beforehand.
- White bread: 500 g
3
Combine the minced fillet and soaked bread, and pass through the meat grinder again. Add salt, ground pepper, and mix everything thoroughly in a meat mixer or by hand.
- White bread: 500 g
- Cod: 1 kg
- Chicken egg: 2 pieces
- Potato: 1 kg
4
To increase viscosity in the meat mixture, raw eggs (1/10 or 1/20 pcs per serving) can be added. Fish roe from fresh fish can also be added (not more than 6% of the net weight of the fish), while reducing its amount.
- Chicken egg: 2 pieces
5
Shape the patties into a round-flattened form with a diameter of 6 cm and a thickness of up to 2 cm. Coat in breadcrumbs or white breading. Form 1-2 pieces per serving.
- Breadcrumbs: 300 g
6
Fry the patties in vegetable oil. Then bake in an oven preheated to 180 degrees for 8-10 minutes.
- Butter: 35 g
7
For making mashed potatoes, it is better to use potato varieties with a high starch content. Peel the potatoes of uniform size, boil until cooked, drain the water, dry the potatoes, and mash them while hot. At 80°C, the cells containing starch paste are elastic and remain intact during mashing. In cooled potatoes, the cells become brittle, break during mashing, releasing paste, resulting in sticky, gooey mash that worsens its taste and appearance.
- Potato: 1 kg
8
Add melted butter or margarine to the mashed potatoes, heat while stirring continuously, pour in hot boiled milk, and whip until fluffy.
- Butter: 35 g
- Milk: 150 ml
9
Serve the patties with mashed potatoes.
- Cod: 1 kg
- Potato: 1 kg
