Small balls of fish fillet are filled with the aromas of thyme and cilantro, and they also have a lot of Parmesan cheese.
Cooking time
(your participation is required)
25 min.
Number of servings
3
Ingredients
Mackerel or other fish fillet
500 g
Parmesan
70–80 g
Garlic
2 cloves
Hot peppers
½–1 piece
Cilantro or parsley
a few twigs
Thyme
1–2 sprigs
Panko breadcrumbs
80–90 g
Salt
⅓ teaspoon
Ground black pepper
⅓ teaspoon
Wheat flour
70–80 g
Vegetable oil
500 ml
Preparation
-
1.
Cut the fillet into pieces. Grate Parmesan on a fine grater. Pass the garlic through a press.
-
2․
Peel the pepper from seeds and chop with a knife. Chop the greens.
Instead of fresh pepper, you can use dried pepper flakes.
-
3․
Grind the mackerel in a blender.
-
4.
Add Parmesan, chopped peppers, herbs, garlic, eggs, breadcrumbs, salt and black pepper. Beat again.
-
5.
Form small balls, a tablespoon of minced meat is enough for each.
-
6․
Dip the dough in flour and shake off the excess.
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7․
Heat oil in a saucepan or deep frying pan over medium heat. In batches, place the balls in a single layer and fry for about 3-4 minutes.
There should be enough oil so that the balls are completely immersed in it.
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