Fish burgers

For fish burgers, low-quality fish such as white fish and those fish that have small and soft bones are used. Melez (babushka) belongs to the lower quality fish, but it is not used for making burgers because its bones are hard and sharp and cannot be ground. I've been eating burgers like this with my dad for years, but I've never made them. I mean, what would I do if I had him, that's how it goes with parents and children, but I thought, it's time for me to do it too. His are always the same, always phenomenal, easy to shape, do not crack, bake nicely…. and now they are mine too :) In our city, we can buy already groundfish for burgers, so our job is easier. I think that's the way it is in every major city, you just have to ask. My dad always buys fish, so he cleans it, grinds everything that goes around it, but I'm not for that and I accidentally ask at the fish market if they have it. They have but certain days because she can't stand. All right, I'll come on Thursday. That's how it was, the packages are half a kilo and a kilo, finely packed and semi-frozen in blocks, so you can easily break them off if you don't need everything. Elem… to work!

Components:

• 1 kg of minced fish

• 1 tablespoon dry spice

• 1 full teaspoon pepper

• 1 equal teaspoon of garlic in granules

• 1 full teaspoon ground red pepper

• 1 tablespoon dried primrose leaf

• 2 full tablespoons boy - spices for fish soup

• on top of a teaspoon of salt or not to add, it depends on how salty you like, it is better to try without because we have already added dry spice and a boy in which there is salt

• 4 tablespoons pretzels (bread crumbs)

• on top of a teaspoon of baking soda

Preparation:

If the fish is semi-frozen, wait for it to thaw, then add the above ingredients.

Bread crumbs here serve to pick up excess water and make burgers easy to shape.

The addition of a boy for fish soup is a little magic of my dad and with him, burgers are incomparably better than without, so the amount of paprika and salt is reduced, or it is not there at all, because we add it.

Mix well by hand, to obtain a compact mass and to color it evenly. You will see that for yourself, first, the fish meat will be different from the spices, but when you mix it well, everything will be the same color, some bright red, dark orange.

Heat the oil "from the finger" in the pan and take the mass for applause, form a ball between the palms, and then flatten it in the middle, so that it is the same thickness everywhere. They will swell slightly when crossed in the middle.

Bake over medium heat, being careful not to fry them around.

Drain the roast on a napkin and serve, for example, with potato salad or some other side dish with fish.

Pleasant.

Salad with sweet corn and tomato

Salad for every summer day! An excellent salad that can serve as a meal for people who are on a diet or have problems with cholesterol. It's summer, use vegetables.

Components:

• 500 g sweet corn,

• 3 larger tomatoes,

• 1 larger head of red onion,

• 2 tablespoons lemon juice,

• 2 tablespoons olive oil,

• with and pepper to taste

Preparation:

Boil the corn briefly to soften and drain the water. Mix it in a bowl with grated celery, diced tomato, and red onion. Season the salad with lemon juice, olive oil, salt, and pepper to taste. Refrigerate before serving.

Lean mimosa salad

Fasting mimosa is a great dish, side dish, or appetizer during Lent. Good taste is guaranteed.

You need:

• 300 g of lean mayonnaise

• 2 large boiled potatoes

• 1 handful of chopped leeks

• 3 cooking carrots

• 1 clove garlic

• 300 g of cabbage

• oil, vinegar, salt, and pepper

Preparation:

We need three bowls, in which we will make three parts of the salad separately.

First bowl: Dice the potatoes, cut the leeks into small rings, mix and season, with oil, vinegar, pepper, and salt.

Second bowl: Chop the carrot into rings, finely chop or mash the garlic, then season with oil and salt.

Third bowl: Slice fresh cabbage as for a salad, and season with oil, vinegar, and salt.

When you have done all this, take one large bowl, and start arranging:

Potatoes, mayonnaise 100 g, carrots, mayonnaise 100 g, cabbage, mayonnaise 100 g.

Finally, grate the vegetable cheese on top, vegetable cheese...

Chewing gum

We prepare it from seasonal foods, vegetables, starting from spring to late autumn, and in winter with frozen vegetables. When preparing djuveč, you should not strictly follow the measures, but put the vegetables that we currently have (in season). The most important ingredients of djuveč are paprika, tomato and onion, there should be plenty of them (paprika) and you can choose other vegetables as you wish. I put some more while while, for example, my parents strictly make only those three vegetables, so, prepare the way you like it and I will only give approximate measures.

Components:

• 1 large onion

• 300 g cleaned, chopped bell peppers (5 - 6 pieces of fresh)

• 3 larger tomatoes (400 g tomato peel)

• 1 cup peas

• 1 cup green beans

• 1 cup carrots

• 1 cup rice

• 3 cups water

• 100 ml of oil

• 1 tablespoon dry salt

• 1 tablespoon salt

• pepper to taste or without

Preparation:

Chop the onion, add oil and a little water and let it simmer.

When the onion is half done, add all the finely chopped vegetables, then add a cup of water and a spoonful of dry spice.

Soak the tomato in boiling water for a few minutes, peel it and chop.

Leave to simmer for about 20 minutes.

When the vegetables are half done, add a cup of rice and two cups of water, add salt, half-cover, reduce the heat and let it boil.

When you have added the rice, you need to stir it a little more often.

Who has a dish like me, I cooked in a deep pan, very similar to a wok that has a granite base, it is not necessary to stir as often as in dishes made of rosfraj, it sticks a little more in them.

The fire must be weaker.

While cooking the rice, check if it is cooked, and when it is almost done, open it if there is too much water, and if it is not, add it and continue light cooking.

When the rice is cooked, the water must remain a little so that everything is juicy, the rice must not remain dry, then the dish is not so tasty, an important part is water and vegetable juices, which must remain in a liquid state, when you stir to shine. a dish made from a combination of oils and juices, and everything is cooked.

Serve warm.

Pleasant.

The author

@Andjela99