Pangasius fillet cutlets. Very tender, soft and juicy and do not taste fishy at all. Very mild and neutral taste.

ingredients

Vaniļas cukurs Twins 30g

2 Olas

700 grami Pangasijas fileja (pirku saldētu)

160 grami Jaunais kāposts

100 grami Kālis

70 grami Burkāns

25 grami Ķiploki

50 grami Auzu (vai kviešu) klijas

1 ēd.k. Ķimenes

3 grami Eļļa

Sāls, pipari, garšvielas pēc izvēles

preperation

1. Grate the rutabaga and carrots on a fine grater.

2. Place the egg and half of the fish fillet, cut into small pieces, in a food processor and grind/blend all together. Repeat with the other egg and the remaining fish fillet.

3. Add garlic, grated rutabaga, carrots, salt and spices to the cutlet mass. Add oat bran (I also ground it in a coffee grinder).

4. Heat a frying pan and puff or grease it with a little oil. Form into round cutlets and place in the pan (can also be baked in the oven).

5. Turn the heat down to very low, put a lid on the pan and sauté the cutlets on both sides. Add a little water as necessary.