Welcome to a taste of classic Eastern European comfort food! Rybnye Bitochki, or Fish and Potato Patties, are a staple in many households, loved for their incredible tenderness and satisfying flavor. The secret lies in adding mashed potatoes directly into the fish mixture, which results in a wonderfully soft and moist texture that melts in your mouth. This simple, budget-friendly recipe is perfect for a wholesome family meal, turning humble ingredients like pollock and potatoes into a dish that everyone will adore.
Fish patties with potato
Ingredients for Fish and Potato Patties
- 400 g pollock mince or pollock fillet
- 1 chicken egg
- 100 g boiled potato
- 15 g butter
- breadcrumbs
- salt, vegetable oil for frying
How to Make Fish Patties with Potato
Mash the boiled potatoes or press them through a sieve, then add butter.
Once the fish mince is fully thawed, you can start making the patties.
Add the cooled mashed potatoes to the fish mince.
Peel the raw potatoes and cut them into slices about 1 centimeter thick. Cover with boiling water and cook until tender. Mash the boiled potatoes or press them through a sieve, then add butter. Mix well and let it cool to room temperature. No need to add salt at this stage. You can also use leftover mashed potatoes from the day before in this recipe.
If using frozen pollock mince, take it out of the freezer in advance and let it thaw on the bottom shelf of your refrigerator. Once the mince is completely thawed, you can start making the bitochki (small, round patties). If you’re making the patties from fish fillets, grind the fillets in a blender with a blade attachment or pass them through a meat grinder.
Add the cooled mashed potatoes to the fish mince. It’s important not to mix raw fish with hot mashed potatoes!
Crack a chicken egg into the bowl.
Crack a chicken egg into the bowl.
The better you mix the mince, the tastier the patties will be.
With wet hands, form small balls.
Place the patties into the hot oil.
Add salt to taste and mix the mixture thoroughly until it reaches a smooth consistency. The better you mix it, the tastier the bitochki will be.
Spread breadcrumbs on a wide plate or cutting board. Divide the mixture into portions of about 50 g each. With wet hands, form small balls. Place the bitochki on the breadcrumbs. If you don’t have a kitchen scale, you can use an ice cream scoop to portion the mixture, which is very convenient.
Coat the bitochki in breadcrumbs, shaking off any excess. Pour refined, odorless vegetable oil into a heavy-bottomed skillet and heat it up. Place the bitochki in the hot oil.
Fry the patties on both sides until golden brown, about 4 minutes per side.
Fry the bitochki on both sides until golden brown, about 4 minutes per side. Make sure to fry them over medium heat to prevent the oil from smoking!
Serve with a vegetable salad and a white fish sauce. Enjoy your meal!
Once cooked, first transfer the fish patties to paper towels to absorb any excess oil. Then, move them to a container or back into a clean skillet. Serve with a vegetable salad and a white fish sauce.
And there you have it—perfectly golden and irresistibly tender fish and potato patties, ready to be enjoyed! These bitochki are wonderfully versatile. Serve them hot with a dollop of sour cream or a creamy dill sauce, alongside a fresh green salad or your favorite steamed vegetables for a complete meal. They also make for great leftovers and can be enjoyed cold in a sandwich the next day. We hope this recipe brings a touch of warmth and comfort to your table. Enjoy your meal, or as we say, Priyatnogo appetita!
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