John Myers
Pike Meat Fritters
The perfect pike meat fritters recipe with a picture and simple step-by-step instructions.
- 1 approx. 3 kg Pike
- 3 Eggs
- 2 tablespoon Fresh dill
- 2 tablespoon Fresh parsley
- Pepper
- Salt
- 0,5 Dark Bread
- 100 g Spaetzle flour
- 300 g Biskin vegetable fat
- 2 tablespoon Sunflower oil
- Scale, wash and fillet the pike. For a pike of this size, this equates to around 5 kg of meat.
- Cut the pike fillets into strips and spin them through the meat grinder.
- Soak the inside of the spelled bread in water, squeeze it out and add to the pike meat. Add eggs, flour, dill, parsley, sunflower oil, salt and pepper and mix everything well with your hands. – Let the measurements stand in the refrigerator for about 2 hours.
- Before each meat cake to be formed, moisten your hands slightly (prevents it from sticking), make sure that the meat cake is rather small and not too thick, then fry them through faster and do not disintegrate as quickly.
- Don’t let the fat get too hot, now fry the meatcakes well on each side. It goes well with salt-parsley, potatoes and a light garlic / herb dip.
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