Description
Well Sooo delicious pancakes! Experimented with toppings, side dishes, fried, baked. In my opinion, this method of cooking the best! All the ingredients are combined in the dish perfectly and my whole family agrees with me! To eat these noodles can be, both hot and cold.
Ingredients
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Pollock
685 г
-
Fat
200 г
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Crackers
-
The mixture of peppers
-
Chicken egg
3 шт
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Onion
1 шт
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Dill
1 пуч.
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Butter
70 г
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Bread crumbs
-
Vegetable oil
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Flour
1 ст. л.
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Spinach
100 г
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Broth
230 мл
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Spices
-
Salt
Cooking
First separated from the carcass Pollock fillet of the ridges, or fins, and boil the concentrated broth (in a little water), salt, dried herbs, a few peas of fragrant pepper and Bay leaf. This will be the base for the sauce.
Fillet them through a meat grinder along with the bacon. If the stuffing will turn out watery, then them there also a few crackers. The egg, salt, pepper. If dry, then soak the crackers in milk.
Mix well.
For the filling, fry the onion, crumble boiled eggs, greens, salt, add 50 grams of butter (mayonnaise).
On a piece of parchment mash the gingerbread man meat in the pancake, spread the filling and using the parchment connecting edge. I took 70 g of meat and 20 g fillings.
I got 13 meatball, which we coat in breadcrumbs,
And fry in vegetable oil for 1.5 minutes on each side.
Bring to readiness on pair 10-15 minutes (I'm in a slow cooker).
Until the balls reach a couple, we prepare the sauce: over medium heat heat oil
Add a tablespoon of flour, fry a little, do not forget to stir constantly.
Grind, pre-thawed spinach (take out of freezer about 15 minutes before cooking) and heated together with the butter and flour for a few minutes.
Stirring constantly input 200-230 ml of broth
Tormented on low heat for another five minutes, and remove from heat.
Serve with broccoli and tomatoes
With the "omelet with broccoli".
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