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- 500 g fish mince
- 6 slices of bread
- ½ cup milk
- 1 egg
- 2 tablespoons sour cream
- 2 cloves crushed garlic
- Juice of ½ lemon
- Zest of ½ lemon
- 2 tablespoons starch
- 5 tablespoons flour
- 2 tablespoons chopped parsley
- 1 teaspoon marjoram
- Salt and pepper
- Fried onion crisps
- Fresh dill (for garnish)
Ingredients
Recipe
- Soak the slices of bread in milk and drain the excess liquid. Mix all the ingredients, except the onion crisps. Shape 7-8 patties and coat them in the onion crisps.
- Prepare the Kamado BONO grill: light the charcoal, set up the two-zone cooking system with deflectors in the upper position, place the stainless steel cooking grate, and wait until the temperature reaches 200°C.
- Place a baking stone on the grate and wait for it to heat up. Lay baking paper on the stone, arrange the patties on top, spray with oil, and cook for 25-30 minutes. Enjoy your meal.
