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| Fish Cutlet |
Ingredients
2 fishes as bonitos (their bones can be removed)
3 slices of bread
1 big onion (grated)
1 egg
2 tablespoons grated kashar cheese
1 tablespoon flour
half bunch parsley
10 tablespoons vegetable oil
1/2 teaspoon black pepper
1 teaspoon salt
Cooking Instructions
First remove the bones of the fishes, wash, boil, and later remove the remaining bones. Cut into small pieces, and add all of the remaining ingredients except vegetable oil, knead until getting a smooth mixture. Refrigerate the mixture for almost thirty minutes. Pick walnut sized pieces from the rested mixture and form as fingers. Place the cutlets on the tray, pour vegetable oil all over. Cook in the oven which is preheated to 180 C, for almost twenty-five minutes. Garnish with romaine lettuce and parsley while serving.
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