Fish Cakes
-500 grams pollock fillets (or any other white fish)
-1 onion, minced
-4 sliced French bread, soaked in milk
-3 teaspoons fresh dill, finely chopped
-3 teaspoons parsley, finely chopped
-1 egg
-olive oil for frying
1. Combine all ingredients, except oil, in a large bowl and mix well
2. Refrigerate for 20 minutes before making fish cakes
3. Make 18 small round fish cakes
4. Fry 3-5 minutes on each side
5. Serve warm with salad or pasta
Originally published at Lana.Moskalyuk.com. You can comment here or there.