Fish Kefta in Tomato Sauce

Instructions

1. 1

   Pat dry the 140 g of boneless raw whiting. Grate the 20 g of whole wheat bread into crumbs. Chop the 40 g of onion and the 5 g of garlic; divide the onion into 15 g for the fish mixture and 25 g for the sauce, and the garlic into 2 g for the mixture and 3 g for the sauce. Chop the 8 g of parsley and the 150 g of tomato.

2. 2

   Briefly blend the cold fish to a fine paste, add the 15 g of onion, the 2 g of garlic, 4 g of parsley, 1 egg of about 55 g without shell, the breadcrumbs and a pinch of cumin. Mix, then cover and refrigerate for 20 minutes to firm up.

3. 3

   Heat the 12 g of oil in a small sauté pan. Soften the 25 g of onion for 5 minutes, add the 3 g of garlic for 30 seconds, then the tomato, a pinch of paprika and 80 ml of water. Simmer uncovered for 10 minutes.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.