Fish Rissoles Recipe

 Fish Rissoles Recipe

Ingredients:

300 g of white fish (such as hake or hake)

1 medium onion, chopped

2 tablespoons of olive oil

2 cloves of garlic, chopped

3 tablespoons of wheat flour

200 ml of milk

Salt, pepper and nutmeg to taste

Chopped parsley to taste

Breadcrumbs for coating

1 beaten egg for coating

Oil for frying

Preparation:

Preparing the filling: In a pan, heat the olive oil and sauté the onion and garlic until golden. Add the fish, season with salt, pepper and nutmeg and cook until the fish falls apart. Set aside.

Creamy sauce: In the same pan, add the flour and stir well. Gradually add the milk, stirring constantly, until you get a thick cream. Mix the shredded fish and parsley into the cream and let it cool. Assembly: With the dough cold, shape the rissoles into half-moons and dip each one first in the beaten egg and then in the breadcrumbs.

Frying: Fry in hot oil until golden brown. Remove and drain on absorbent paper.

Serve with sauce or lemon on the side.