Pike and pink salmon meatballs

Of course, pike is the main one here, and pink salmon, which can be replaced with salmon or trout, only complements it. If you wish, you can slightly change the proportions, reducing the weight of salmon by 100 g in favor of pike

Ingredients

• 2 slices of wheat bread
• 3 cm fresh ginger root
• a handful of cilantro leaves
• 2-3 cloves of garlic
• 400 g pike fillet
• 300 g pink salmon fillet
• rice flour or starch for breading
• vegetable oil for frying

Directions

1. Soak bread in milk for 5 minutes.
2. Grate the ginger. Chop cilantro and garlic finely. Grind the ginger, cilantro and garlic in a blender along with the bread and fish. Season with salt and pepper and knead thoroughly.
3. Roll up balls 3-4 cm in diameter with wet hands, place on a plate, cover with foil and chill, 20 min.
4. Dip the balls in rice flour or starch and shake off excess. Fry over high heat in vegetable oil until tender. Serve with vegetables or a green salad mix.