Lemon fishcakes
Puffy and hearty baked lemon patties with fish, egg and cheese
Ingredients
| milk 250 g |
| egg 1 pc |
| dry yeast 1.5 tsp. |
| melted butter 50 g |
| lemon zest 1 tsp. |
| sugar 60 g |
| wheat flour 500 g |
| curry pinch |
| salt 1/2 tsp. |
| egg yolk 2 pcs |
| FILLING: |
| salmon fillet (or any other boneless fish) 200 g |
| melted cheese "Druzhba" 1 pc |
| hard-boiled egg 1 pc |
| dill 10 g |
| salt and pepper mix to taste |
Instructions
Step 1
Add the yeast to the room temperature milk, sugar, salt, lemon zest, curry, egg, butter and mix well. Gradually add the flour and knead into an elastic dough, cover with a towel and leave in a warm place for 40 minutes.
Step 2
Boil the fish in salted water until tender and cool slightly. Grate the melted cheese on a fine grater. Shred and add dill, egg and fish to the cheese. Salt, pepper and mix well. Bomb the dough, cut it into 10 pieces. Flatten each piece into a round flatbread, put the filling in the center, fold the flatbread in half and seal the edges well.
Step 3
Place the patties on a baking tray lined with parchment paper, cover with a towel and leave to proof for 30 minutes. Then brush with egg yolks and bake at 200 degrees Celsius for 20 minutes. Allow the pies to cool slightly and serve.
