Fish pancakes with vegetables
Composition / ingredients
4
servings:
Step-by-step cooking
Step 1:
Wash the fish fillets, dry them with a paper towel.
Step 2:
Wash and peel potatoes, carrots, onions, bell peppers. Then pass the fish and vegetables through a meat grinder. Add greens if desired.
Step 3:
Next, add egg, salt and pepper to the resulting fish and vegetable mass. Mix it up.
Step 4:
Add soy sauce. Mix it up.
Step 5:
Sift the flour and knead the resulting mass well.
Step 6:
Then spread the fish and vegetable mass in the form of pancakes with a tablespoon on a heated frying pan greased with olive oil. Fry on each side until golden brown over medium heat. Put ready-made fish and vegetable pancakes on a platter.
Step 7:
Serve fish pancakes with sour cream. Finita! Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Soy sauce - 51 kcal/100g
- Wheat flour - 325 kcal/100g
- Olive oil - 913 kcal/100g
- Fish fillet - 204 kcal/100g
