You will need
    • fish;
    • breadcrumbs;
    • white bun;
    • semolina;
    • butter;
    • vegetable oil;
    • onion;
    • salt
    • spices.
To prepare the cutlets, you can choose almost any fish. Buy ready fish fillets in the store. If you have not fillets and whole fish, prepare it a fish fillet. To do this, cut off the fish's head, fins and tail, clean it from scales, remove the innards. Along the back make the incision and divide the carcass in half. Remove the spine and the bones remaining in the carcass. Remove all seed is very important, depends on whether they fall in mince and burgers , respectively.
Crush the cooked fish fillet. You can use a kitchen knife and a blender, a meat grinder with a large grille. To when frying the chicken kept the flavor of the fish and collapsed, don't make the pieces too small.
Unlike minced meat, minced fish comes out more liquid. To remove excess liquid, lightly press the stuffing. For the same purpose by grinding fillet knife, add a little breadcrumbs, and chopping in a meat grinder or blender, add soaked in milk white bread.
The stuffing enter all the other ingredients, spices, and salt. For soft better use flour instead of semolina. For juiciness add the peeled and chopped onions. The drier the fish, the more Luca. Let the meat stand for half an hour.
With wet hands form the meatballs. To make the cutlets when frying juiciness, put in the middle of each cake a small piece of butter. Use for breading or bread crumbs, or semolina. Leave the patties to rest.
In the pan, pour any vegetable oil and preheat it. Again roll breaded cutletsto get crispy crust, and lay them on the pan.
As the fish is prepared quickly, consider the burgers are ready once they are lightly browned on both sides. Serve the burgers on the table with any side dish - they go perfectly with both rice and pasta, potatoes and vegetables.