Delicious pike fish cutlets

Compound:

• 1 kg pike fillet
• 400 grams of onion
• 1 egg
• 1 tablespoon dried celery and basil
• 6 garlic cloves
• 100 grams of pork fat
• bunch of fresh dill
• salt and ground black pepper to taste
• breadcrumbs
• vegetable oil for frying

Cooking:

1. Pike fillet and lard cut into pieces.
2. Peel the garlic.
3. Peel the onion, finely chop and fry in vegetable oil.
4. Scroll pike, garlic and bacon through a meat grinder twice.
5. Add the minced egg, fried onion, spices, dill, salt, pepper and mix well.
6. Form cutlets. Roll in flour or breadcrumbs and fry on both sides in a pan until cooked.
7. Serve with any side dish.
8. The same stuffing can be used to make fish dumplings.