Grate the carrots and stew lightly with onions and garlic in a greased frying pan. Add 2 tbsp. l water and simmer stirring until the water evaporates. Set aside to cool.
Mix the minced fish (if necessary, squeeze out the excess liquid), grated cauliflower, stewed vegetables, salt, pepper and yolk. Mix everything.
Separately beat the squirrel to steep peaks and stirring gently into the stuffing.
Put everything in cupcake tins and bake at 180 ° C for 25 - 30 Minutes.
For the sauce, mix grated cucumber, parsley, grated lemon zest, lemon juice and yogurt. Serve sauce and bread with fish muffins.
Cook the broccoli for a couple of 15 Minutes. Stir peas and spinach with spices until the spinach is soft, adding a little water if necessary.
Stir peas and spinach with spices until the spinach is soft, adding a little water if necessary.
Finely chop the finished broccoli, combine with peas and spinach. Fill with oil. If necessary, salt.
Ingredients
Directions
Grate the carrots and stew lightly with onions and garlic in a greased frying pan. Add 2 tbsp. l water and simmer stirring until the water evaporates. Set aside to cool.
Mix the minced fish (if necessary, squeeze out the excess liquid), grated cauliflower, stewed vegetables, salt, pepper and yolk. Mix everything.
Separately beat the squirrel to steep peaks and stirring gently into the stuffing.
Put everything in cupcake tins and bake at 180 ° C for 25 - 30 Minutes.
For the sauce, mix grated cucumber, parsley, grated lemon zest, lemon juice and yogurt. Serve sauce and bread with fish muffins.
Cook the broccoli for a couple of 15 Minutes. Stir peas and spinach with spices until the spinach is soft, adding a little water if necessary.
Stir peas and spinach with spices until the spinach is soft, adding a little water if necessary.
Finely chop the finished broccoli, combine with peas and spinach. Fill with oil. If necessary, salt.