Sleepy meatballs 1

Name: Sleepy meatballs 1 - Mioara E.
Ingredients: 800g catfish; 3 large potatoes; 1 carrot; 1 bunch of wild garlic; 1 bunch of parsley; 3 tablespoons of dried dill; 2 cloves of garlic; 2 tablespoons of white flour; 2 eggs; salt; pepper; oil for frying + white flour

Fish - Sleepy meatballs 1 by Mioara E. - Recipia

The catfish fritters were a good solution for the fish I had in the freezer. After my husband caught a catfish weighing about 10 kg, I looked for other options besides fried fish. I minced the meat and mixed it with potatoes, carrots, greens, eggs, and a little flour. The result has a texture similar to chicken meatballs, and the taste is milder than I expected. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: not specified; the fritters are fried in a pan on both sides Servings: number not specified and depends on the size of the fritters Difficulty: easy to medium Recipe type: fish dish, fried Ingredients 800 g catfish, thawed 3 large potatoes 1 carrot 1 bunch of wild garlic 1 bunch of parsley 3 tablespoons dried dill 2 cloves of garlic 2 tablespoons white flour 2 eggs Salt, to taste Pepper, to taste Oil for frying White flour for coating the fritters before frying Fresh dill can also be used instead of dried. The original recipe used dried dill because the fresh one was not available. Preparation method 1. Thaw the catfish and prepare the meat After the fish has thawed, cut it into cubes. Put the pieces in the food processor and chop them. If you have a meat grinder, you can use it without any problems. The meat should not remain in large pieces so that the fritters hold together well. 2. Prepare the potatoes and carrot Peel the potatoes and grate them on a large grater. Squeeze them well of water before adding them to the mixture. This step is important because very wet potatoes can make the mixture too soft. Grate the carrot on a small grater. There is no need to cook it beforehand. 3. Chop the greens After the wild garlic has thawed, chop it finely. Do the same with the parsley. If you are using fresh dill, chop that as well. In this version, 3 tablespoons of dried dill are used. 4. Mix the ingredients In a bowl, combine the catfish meat, squeezed potatoes, grated carrot, wild garlic, parsley, and dill. Add the two crushed garlic cloves, eggs, and the two tablespoons of flour. Season the mixture with salt and pepper, then mix well until all the ingredients are evenly distributed. The mixture should be firm enough to form the fritters. If it is too soft, add another tablespoon of flour or as needed. The additional amount depends on how much water the potatoes have and how well they were squeezed. 5. Shape the fritters Heat a pan with oil. Take portions of the mixture and shape the fritters. Coat each piece in white flour, then place it in the pan. It is easier to make them of similar sizes so that they all fry at the same time. Do not make them too thick, as the center needs to cook well. 6. Fry the fritters Fry the fritters on both sides until they are well cooked and have taken on color. Turn them carefully so they don't break. Remove them onto paper towels to absorb excess oil. Let them cool before serving. Why I make this recipe often It is a practical option when you have more catfish and don't want to cook it the same way every time. The minced meat combines well with the potatoes and eggs, and the greens and garlic give the mixture enough flavor. Fritters can also be made from fish kept in the freezer after it has been completely thawed. Tips and variations Tips Squeeze the grated potatoes well. This is one of the most important details for the consistency of the fritters. If too much water remains in the potatoes, you will need more flour, and the mixture can become heavy. The fish must also be well drained after thawing. Excess water can make the mixture too soft. If the fritters fall apart when you shape them, add a little more flour and mix again. Do not add too much flour at once, but adjust gradually. Substitutions Dried dill can be replaced with fresh dill. Fresh dill was not used in the original recipe, but it can be added if you have it on hand. The food processor can be replaced with a meat grinder. The important thing is that the catfish is chopped finely enough to combine with the other ingredients. Variations The recipe can be made with fresh wild garlic or frozen wild garlic. If you use frozen wild garlic, let it thaw first and then chop it finely. The amount of flour may vary depending on how moist the ingredients are. The two tablespoons are added to the mixture, while the flour used for coating is kept separate. Serving ideas The catfish fritters are served after they have cooled, with mustard or yogurt sauce. They can be placed on the table as an appetizer or as a main dish, alongside your preferred side. In the presented version, they were served simply with one of the two sauces. Frequently asked questions Can I use frozen catfish? Yes. The catfish must be allowed to thaw before it is cut and minced. After thawing, drain the meat well so that the mixture does not become too liquid. What should I do if the fritters do not hold together? First, check if you have squeezed the potatoes well. If the mixture is still too soft, add another tablespoon of flour and mix. You can continue to adjust with a little flour until the fritters can be formed. Can I replace dried dill with fresh dill? Yes. The recipe allows for the use of fresh dill. In the original version, 3 tablespoons of dried dill were used because fresh dill was not available. What can I serve the catfish fritters with? They can be served with mustard or yogurt sauce. These are the options mentioned in the original recipe and are added after the fritters have cooled. Can I fry the fritters before serving? Yes, however, the recipe is presented with the fritters fried and then allowed to cool before serving. After frying, remove them onto paper towels to absorb excess oil. Nutritional values The values are estimates and refer to the entire amount of mixture, not to an individual portion, as the number of fritters and the amount of absorbed oil are not specified. For the entire recipe, the estimate is approximately 1,900-2,300 kcal, depending on the amount of oil absorbed during frying. Proteins: approximately 145-160 g Fats: approximately 75-105 g Carbohydrates: approximately 125-145 g Fiber: approximately 15-20 g The catfish and eggs contribute mainly to the protein content, the potatoes and flour to carbohydrates, and the frying oil can significantly change the final value. For an estimate per portion, it would be necessary to know the exact number of fritters and the amount of oil left in the pan or absorbed by the dish. Storage and reheating After they have cooled, store the fritters in a covered container in the refrigerator. It is preferable to consume them within about two days. They can be eaten cold, with mustard or yogurt sauce. If you want to serve them warm, reheat only the necessary amount, as after multiple reheatings, the texture may become drier. The yogurt sauce is better added at the time of serving, not before storage.

Sleepy meatballs 1

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