Baked Fish Cutlets
Baked fish cutlets with Chinese cabbage and carrot.
- 2 lbs (1 kg) minced cod
- 4 oz (100 g) Chinese cabbage
- 1 carrot
- 1 onion
- 1 egg
- 1 bunch dill
- 1 bunch parsley
- 2 slices white bread (crumb)
- 2 oz (50 g) butter
- 1 cup all purpose flour
Cooking time 40mins
Adapted from everythingofcooking.com
Shred the cabbage, onion, dill and parsley.
Finely grate the carrot.
Soak the bread in a cup water.
In a large bowl mix the minced cod, shredded vegetables and greens, soaked breadcrumb and egg.
Mix all the ingredients thoroughly and beat the mince against the bowl walls to make it smooth.
Form cutlets about 10 cm long.
Pour the flour on the table or cutting board.
Roll the fish cutlets in the flour.
Place them onto greasy roasting tin.
Send to the preheated oven to cook at 390ºF (200 ºC) for 15 min.
Melt the butter in a small pot.
In 15 min remove the cutlets from the oven.
Smear them with the butter over the tops.
Put them back to the oven to cook for 15 min more.
The fish cutlets are ready!
Original: The fish cutlets are ready!