Such minced cutlets do my grandmother from Silesia. You won’t find better

Perfect ground chops should be soft and juicy, literally melting in the mouth. This is what Silesian carminadle is. Grandma always added … herring to them. At the thought of such an add -on, many people can catch their heads, but it is he who decides about their unique taste.

Classic is made of pork. In turn, Silesian carminadle is a combination of pork and beef. That is why they come out so soft and tasty.

This dinner dish can also be prepared from rabbit meat. In the past, they were made only with herring, because access to meat was limited. Besides, people had no money for them.

Herring was not abandoned in Silesia in ground cutlets. It began to be combined with pork and beef. Thanks to this fish, carminadle has a distinct taste.

When preparing this dish, keep the right proportions and do not overdo it with the amount of salt, because herring is quite salty in itself.

Ingredients:

• 200 g of pistilican;
• 200 g of beef;
• 1 herring fillet;
• 1 onion;
• 1 egg;
• 1 roll;
• 2 cups of milk milk;
• Spices: salt and pepper as desired;
• breadcrumbs on the coating;
• Frying lard.

Preparation:

Before preparing carminadla, Urine herring in milk, in the fridge overnight. The next day, drain it from excess fluid and chop it finely. Then mix the fish with ground pork and beef.

In the next step, soak the roll in milk for several minutes. In the meantime, cut the onion finely and fry it in the lard. Then add the vegetable together with the meat and fish bread drained from excess liquid.

Pick up the egg and add the spice to the whole. Start to make the mass and form it in balls. Cook the minced chops prepared in breadcrumbs and fry in hot lard until they are browned from both sides.

Grandma has always served carminadels with potatoes and beetroot. You can eat them with bread and other salad, e.g. with sauerkraut, carrot with apple or cucumber salad.