INGREDIENTS:

2 lb of white fish fillet (Cod, catfish, tilapia)

1 average size onion

1 big carrot

4 slices of white bread (about 1 inch thick)

4 tablespoons butter

1 egg

1 tablespoon farina cereal

Salt and black pepper to taste (you can add any seafood seasoning also)

Little pinch of nutmeg

5 tablespoons shaved almonds 

Oil for frying

Ground fish fillet 2-3 times. Toast bread in a pan on 1 tablespoon of butter until a little crusty. Cut onions and carrots into small cubes (you don’t need to be very accurate because you will ground it later). Cook onions and carrots on a butter for a few minutes. Add bread toast and keep cooking until toast will soak up all the grease. Put it aside to cool down. Mix ground fish and vegetable mixture (there should be about 2 parts of fish and 1 part of vegetable mixture) and ground it one more time.  Add egg yolk, farina cereal and spices to the mixture and mix it well.  Beat egg white until firm and fold it carefully into the mixture. Form small balls (about 1 inch in diameter) roll them into almond shaves and deep fry in oil. You can serve them with tartar sauce.

• 2 pounds of salmon fillet
• 1 tablespoon sugar
• 3-4 tablespoons salt
• pepper
• 1 lemon juice
• some dill