Composition / ingredients
Cooking method
1. Chop the fish fillet with a meat grinder (you can use a blender).
2. Boil the rice until tender.
3. Wash the parsley and dill, chop finely with a knife.
4. Wash the squash, grate it on a coarse grater (if the peel is rough, it should be cleaned).
5. Mix the minced fish with rice, add chopped herbs and zucchini.
6. Add salt and pepper to the mass, mix thoroughly and form meatballs.
7. Heat-resistant mold (or deep baking tray) brush with vegetable oil, put meatballs in it and bake in the oven preheated to 180 degrees for 20 minutes.
8. Meanwhile, peel the carrots and onions, grate the carrots on a coarse grater, and cut the onion into half rings.
9. Fry the chopped vegetables in vegetable oil until soft, then add tomato paste, pour salt, pepper and a pinch of thyme, pour water. Simmer the gravy for 5 minutes.
10. Pour the gravy with vegetables on the meatballs (the liquid should completely cover them, otherwise add the right amount of hot water) and bake for another 20 minutes.
Serve warm with any side dish!
Bon appetit!
Calorie content of the products possible in the dish
- Zucchini - 23 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Dill greens - 38 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Fish fillet - 204 kcal/100g
