Fish cakes with marinara sauce

Ingredients

for the cakes:

Fish (fillet) 800 g

Egg whites 2 pcs

Soy sauce

Ground black pepper

Red chili pepper 1 pod

Herbs to taste

Olive oil

For the sauce:

Onion 1/2 pc

Garlic 1 clove

Celery (stalks) 1 pc

Carrot 1 pc

Olive oil 6 tbsp

Tomato in its own juice 1 can

Salt

Ground black pepper

First, prepare the sauce: peel the tomatoes and finely chop. Chop the onion, garlic, carrot, and celery.

Heat the olive oil in a saucepan, add the garlic and onion, and sauté for a few minutes until the onion turns golden and translucent. Then add the carrots and celery, season with salt and pepper to taste. Fry until all the vegetables are soft.

Add the tomatoes and bay leaf and simmer over low heat for about 1 hour. By this time, the sauce should thicken. Then remove the bay leaf.

Prepare the ingredients for the patties. Remove all the bones from the fish fillet and cut into pieces. Finely chop the herbs and peppercorns.

Purchase the fillet in a blender or meat grinder; it shouldn't turn into mush, so be careful. Add a couple of tablespoons of soy sauce, herbs, peppercorns, and egg whites. Mix thoroughly.

Heat a frying pan with olive oil. Form the patties, wetting your hands in cool water. Fry each side until golden brown, then cover and cook until done.

 Pour the sauce over the cooked cutlets and serve with fresh bread or rice.

Enjoy!