Telnovye

Telnoye is not only interesting because of its name, but also because of its shape, resembling crescents, although, in my opinion, it doesn't affect the taste, and you can just make regular patties. But, based on my experience, a dish with history, served at the family table, is eaten with much more appetite and interest. We will need dried mushrooms. They need to be soaked in hot water for about 20 minutes in advance. In season, you can use fresh mushrooms or make telnoye with cultivated mushrooms or champignons. Squeeze the soaked mushrooms well and finely chop them.

Peel and finely chop the onion.

Heat a frying pan, pour vegetable oil into it, and fry the onion until golden brown. Add mushrooms to the onion, fry them together for a while, and remove from heat. Season with salt and pepper. The filling for the cutlet is ready. Alternatively, you can make a filling from boiled chopped eggs with fried onions, it will also be delicious and kids will love it.

For the stuffing, you need white fish fillet. I like fish cutlets made from cod fish species, and for the cutlet, I chose fresh cod fillet. It can also be made with pollock, hake, or haddock. Pass the fillet through a meat grinder or chop it in a blender. Add an egg, 2 tablespoons of flour, salt, and pepper to the fish stuffing, and mix it thoroughly with a spoon until it becomes slightly sticky.

Sprinkle a couple of spoonfuls of flour on a large cutting board or kitchen countertop and start shaping the cutlet. It is convenient to moisten your hands with vegetable oil so that the stuffing does not stick. Shape a ball out of the stuffing the size of a medium-sized mandarin, make a hollow in it with your thumb, and put the mushroom filling inside. Seal the edge and shape a flat crescent-shaped patty. Next time, I will try another shaping method, making a patty, placing the filling inside, and folding it in half, like a dumpling. I hope the edges will not come apart. Shape all the cutlets this way and roll them in flour. Melt butter in a frying pan and fry the cutlets on low heat for 4-5 minutes on each side. They can be served with any suitable side dish for fish cutlets, such as mashed potatoes, buckwheat, green peas, or pickles.