Fish cakes with lecho
500 grams of pollock fillet
500 grams of cod fillet
3 cloves of garlic
small bunch of dill and parsley
3 slices of loaf
40 ml soy sauce
1 pack of frozen Lecho vegetable mix
We pass the fish fillet through a meat grinder with onions, garlic, carrots, herbs and bread soaked in milk.
Add the egg, salt and pepper. Knead the minced meat. Leave for 10 minutes to brew.
Grease a deep baking dish with vegetable oil. We make cutlets and put them in a mold. We spread the frozen mixture between the cutlets, pour in the soy sauce, sprinkle with black pepper. Add water so that the cutlets are half covered with liquid.
Preheat the oven to 180 degrees. Bake cutlets for 30 minutes. We make sure that the liquid does not boil, if it boils, then add a little water.