Pike cutlets in Pechora style

Fish 153 Last Update: Jul 18, 2021 Created: Jul 18, 2021 0 0 0
Pike cutlets in Pechora style
  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Easy
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Potatoes are added to pike cutlets to overcome the river smell characteristic of this fish.

Ingredients

Directions

  1. Peel the potatoes, cut into medium cubes, rinse. Break the bread into pieces.
  2. Pass the pike, bread and potatoes through a large mesh meat grinder. Add salt and pepper. Stir until smooth.
  3. Divide the minced meat into 10-12 pieces, about 100 g each. Form the patties. Dip them in flour, shake off the excess.
  4. Fry in vegetable oil until tender. Serve warm or cooled with mushrooms.

Pike cutlets in Pechora style



  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Easy

Potatoes are added to pike cutlets to overcome the river smell characteristic of this fish.

Ingredients

Directions

  1. Peel the potatoes, cut into medium cubes, rinse. Break the bread into pieces.
  2. Pass the pike, bread and potatoes through a large mesh meat grinder. Add salt and pepper. Stir until smooth.
  3. Divide the minced meat into 10-12 pieces, about 100 g each. Form the patties. Dip them in flour, shake off the excess.
  4. Fry in vegetable oil until tender. Serve warm or cooled with mushrooms.

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