Fish Patties with Mashed Potatoes

Ingredients

• Cod 0 lbs
• White bread 20 oz
• Chicken Egg 2 pieces
• Potato 0 lbs
• Butter 0 oz
• Milk 5 fl oz
• Breadcrumbs 10 oz

Step-by-Step Guide

Step 1

Separate the fish into fillets, removing the skin and bones, then cut it into small pieces and pass it through a meat grinder.

Step 2

Then soak wheat bread of at least grade 1 in liquid. To achieve a uniform color in the mixture, first remove the crusts from the bread.

Step 3

Combine the minced fillet and soaked bread, then pass it through the meat grinder again. Add salt and ground pepper, and mix everything thoroughly using a meat mixer or by hand.

Step 4

To increase the viscosity of the meat mixture, you can add raw eggs (1/10 or 1/20 of an egg per serving). You can also add roe from fresh fish (no more than 6% of the fish's net weight), while reducing the amount of other ingredients accordingly.

Step 5

Shape the patties into round, flattened forms with a diameter of about 6 cm and a thickness of up to 2 cm. Coat them in breadcrumbs or white breadcrumbs. Form 1-2 pieces per serving.

Step 6

Fry the patties in vegetable oil. Then, bake them in an oven preheated to 355°F for 8-10 minutes until cooked through.

Step 7

To prepare mashed potatoes, it is best to use potato varieties with a high starch content. Peel the potatoes and make sure they are uniform in size. Cook them until tender, drain the water, and dry the potatoes. While still hot, pass them through a ricer. At a temperature of 80°C (176°F), the cells containing the starch paste remain elastic and intact during the ricing process. When the potatoes cool down, the cells become brittle, break during ricing, and release the starch paste, resulting in a mashed potato that is sticky and gooey, which negatively affects its taste and appearance.

Step 8

In the mashed potatoes, add melted butter or margarine, heat while continuously stirring, then pour in hot boiled milk and whisk until fluffy.

Step 9

Serve the patties with mashed potatoes.