Fish cakes with rice

Fish cakes with rice and vegetables, just a little effort and a delicious lunch is ready. It's time to call to the table!

Cooking time 45 minutes

Ingredients

Pink salmon fillet 300 g

Rice 2 tbsp. l.

Egg 1 pc

Loaf slice 1 pc

Onion 1 pc

Butter 1 tsp

Vegetables (frozen carrots and beans)

Salt to taste

Pepper to taste

Vegetable oil

Preparation

Separate the fish fillet from the skin and cut into small pieces.

Scroll the fish in a meat grinder, adding a loaf of loaves and onions.

Boil rice until half cooked.

Add egg and rice to the minced meat. Season with salt and pepper.

Stir well and form into small patties. Fry in a little oil on both sides. Add 1/4 cup water and simmer over medium heat until tender.

Defrost vegetables.

Put in a frying pan, add a couple of tablespoons of water and butter, cook covered for 5-7 minutes over medium heat.

Fish cakes with rice are ready. Put cutlets on plates and garnish with vegetables. Sprinkle with finely chopped herbs if desired.

Bon appetit!