Fish cakes are undoubtedly very useful, but few would dare to call them an example of exquisite taste, and someone did retain unpleasant memories of this dish, having tried it in public catering. But down with stereotypes! Fish cakes made from two types of fish with the addition of squid meat are in no way inferior to meat ones, and they will bring much more benefits. Try it!
Fillet of white fish - 500g;
Salmon - 250g;
Squid carcasses - 2 pcs;
1 chicken egg white;
Semolina 3 tbsp;
1. Remove the bones and skin from the fish fillet and twist into minced meat. Peel the squids from entrails, films and also twist.
2. Fry chopped onions in vegetable oil until soft and also send to a meat grinder.
3. Add egg white, salt, pepper, semolina, stir. Beat the minced meat and put it in the refrigerator for 20 minutes.
4. Take about 2 tbsp. mince spoons in hand, make a ball. Dip it in breadcrumbs and form a patty.
5 Cook over medium heat for about 5-7 minutes on each side.