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Meatballs Stuffed Eggplant fish lemon

holiday Hooray! I finally managed to devote a bit 'to the kitchen, which I did not do a lot: I ventured into these patties recipe I had read ages ago on Friday but then I lost and I was not able to re ... It will also be a bit 'of calm in most of these days, I did mind the local sought to remember what you put a little 'imagination, luck (which I do with fish balls is always useful because in the past I have created some real shit!) e.. voila: delicious, wonderful, what satisfaction!

before I forget again the recipe, here it is:

cod and potatoes in equal amount

1 egg (about 500 g of fish)

grated lemon peel

lemon juice (not much)

crushed cumin seeds salt

pepper

oil

breadcrumbs for breading

little oil for frying

Mix with your hands the fish and potatoes with remaining ingredients, roll into balls, breaded and fried in a little oil.

Just because crispy fries are good but the next day are great!

Ve advise you!

Behind The Green Door Stream

Keep a blog of cuisine is a little 'how to keep a diary, then rereading it you realize a few things which until then had been ignored: in my case I speak of the fact to cook more often than I had believed, recipes handed down from family ... and I thought to be an experiment! It 'also true that in recent months have so little time to devote to the kitchen when I can is just to prepare something that I really wanted and rarely try something new ...

The stuffed eggplant as they taught me are very very simple, as a flavor, no meat, no fish, just eggplant, bread and some seasoning ...

Ingredients:
eggplant,
stale bread, tomatoes
,
capers, garlic
,
basil, salt
,
oil.

Take the eggplant type long and not very large, the cut in half lengthwise and emptied with a boxcutter bucarne being careful not to bottom. Chopped the pulp removed, add bread crumbs, diced tomatoes, capers, basil, bread crumbs (preferably stale), minced garlic, salt and oil. Mix well and fill the boats with the mixture of eggplant.
Another little oil and bake at 200 ° C until the eggplant is not well cooked and golden on the surface (about 40 minutes). Better to eat them warm or cold.
Bon appetit!