Fish meatballs

When carving salmon, cut the tesha and store in the freezer. With it, any fish cakes or meatballs are juicy.

Ingredients

• 1 large onion
• 150 g very dry fatty cottage cheese
• 1 egg
• 500 g pangasius fillet
• 400 g salmon
• 1 medium bunch of dill
• melted butter
• salt, freshly ground black pepper
• green mix salad for serving

Directions

1. Preheat oven to 200 ° C. Peel and chop the onion very finely. Melt a couple of tablespoons of butter in a skillet, add the onion, salt and fry over low heat for about 15 minutes. The onions should turn golden, but not brown. Grind the onion with a blender along with the cottage cheese and egg.
2. Chop both types of fish with a heavy knife or pass through a meat grinder with a fine grid. Season with salt and pepper, mix with curd and onion mixture.
3. Remove the tough stems from the dill, finely chop the leaves and add to the minced meat. Mix thoroughly.
4. Lubricating your hands with oil, mold small round plump meatballs from the minced meat. Place the meatballs on a parchment-lined baking sheet at some distance from each other.
5. Bake the meatballs until tender, about 12 minutes. Serve hot with green salad.