Fish cakes in spicy sauce

Ingredients

900 g pink salmon

200 g cottage cheese

1 egg

4 tbsp flour

2 tbsp vegetable oil

1 tsp salt

For the sauce:

2 red bell peppers

1 onion

4 tomato

3 cloves garlic

1 tbsp flour

2 tbsp vegetable oil

1 tbsp 9% vinegar

1 tbsp sugar

1 tsp paprika

1 tsp ground black pepper

1 tsp salt

Cut the pink salmon, separate the flesh from the bones and skin, and chop it into very small pieces. Add the cottage cheese, raw egg, and salt to the fish. Mix well, then beat.

 Divide the prepared minced meat into 12 equal portions, form each into round patties, flattening them slightly on top, and coat them in flour.

Place the patties on a greased baking sheet and bake in the oven for 20-25 minutes at 200°C (400°F). Let the patties cool slightly on the baking sheet for 15 minutes, then transfer to a small, deep baking sheet or a large, deep frying pan.

For the sauce, remove the seeds and stems from the peppers, then cut them into thin strips. Fry the onions and peppers in oil for 10 minutes in a deep frying pan, stirring with a wooden spatula.

Pour boiling water over the tomatoes, let them sit for 1 minute, then remove and peel them. Cut the tomato flesh into pieces, add to the other vegetables, mix well, and fry for another 3-4 minutes. Add paprika, salt, sugar, and pepper. Add flour and heat thoroughly, stirring, for 1-2 minutes.

Pour 1-1.5 cups of cold water and vinegar into the vegetables, bring to a boil, stir well, and remove from heat. Pour the sauce over the meatballs and bake in the oven for 10-15 minutes. (They should warm through and slightly absorb the sauce, but not boil for too long.)

Serve the finished meatballs with mashed potatoes and any remaining sauce.

Enjoy!