Fish cutlets with yogurt sauce

Ingredients

• Pike – 400 g
• Big carp – 200 g
• onion – 200 g
• whole grain bread – 90 g
• eggs – 1 pc
• parsley – bunch + for garnish
• Lemon zest – with 1 piece + for garnish
• Salt – to taste
• Pepper – to taste
• thick yogurt 1.5-3.5% – 200 g
• garlic – 1.5 teeth
• Lemon juice – 1 tbsp + for garnish
• olive oil – 1 tbsp + for garnish
• red onion – 0.5 pcs
• refined oil – 3.5 tbsp.

Instructions

1. Remove the skin and bones from the fish, finely chop with a knife or twist. Add finely chopped onion, soaked whole grain bread, eggs, chopped parsley, lemon zest, salt and pepper. Knead the minced meat thoroughly.
2. Form cutlets and fry in a hot pan.
3. For the sauce, mix yogurt, grated garlic, lemon juice, and olive oil.
4. For the garnish, cut the red onion into rings, mix with parsley leaves, drizzle lightly with lemon juice, oil, and sprinkle with zest.