Pike cutlets in Pechora style

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

Ingredients

• 1 kg pike fillet
• 2 medium potatoes
• 50–70 g stale rye bread
• flour for breading
• salted mushrooms (porcini, volushkas or milk mushrooms) for serving
• salt and freshly ground black pepper

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.