Pangasius fillet cutlets. Very tender, soft and juicy and do not taste fishy at all. Very mild and neutral taste.
Grate the rutabaga and carrots on a fine grater.
Place the egg and half of the fish fillet, cut into small pieces, in a food processor and grind/blend all together. Repeat with the other egg and the remaining fish fillet.
Add garlic, grated rutabaga, carrots, salt and spices to the cutlet mass. Add oat bran (I also ground it in a coffee grinder).
Heat a frying pan and puff or grease it with a little oil. Form into round cutlets and place in the pan (can also be baked in the oven).
Turn the heat down to very low, put a lid on the pan and sauté the cutlets on both sides. Add a little water as necessary.
Finished product weight 1127
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
