Red and White Fish Cutlets

Ingredients

White fish (fillet) 400 g

Red fish (fillet) 400 g

Egg whites 2 pcs

Parsley 20 g

Salt 1 tsp

Ground black pepper 1/4 tsp

Vegetable oil

Cut the fish fillets into cubes, removing all small bones. In this case, we used pike perch and salmon.

Purchase each type of fish in a blender or meat grinder until smooth, adding the egg white. Finely chop the parsley leaves and add to the minced meat. Mix both minced meats and herbs, season with salt and pepper.

With wet hands, form round patties 1-1.5 cm thick and place in a preheated frying pan with a little oil. If your frying pan has a good non-stick coating, you can cook without any oil at all, as red fish contains a lot of fat, some of which will render out during frying.

Fry the patties on both sides until lightly golden brown. Serve hot with a light vegetable salad.

Enjoy!