This dish, probably, is not liked by children. It is just necessary to grow up to such dishes. Of course, this is not a gourmet dish, but still ...
The first recipe: forcemeat with onion and tuna
A small amount of ingredients with the correct dosage and combination give an astonishing result. So. A large onion of my onions, clean and small-finely crumb. I knead one can of canned tuna with a fork. With the fish I mix one processed cheese and two boiled eggs, grated on an average grater. Onions attach to the mass. All. It remains to fill with mayonnaise, salt and pepper, and on the question of how to prepare a meatball, we answered with the first recipe. Let's see what happens next.
The second recipe: forcemeat with herring
This dish is served well as a snack for cold vodka. It is with her that the foreshack taste is best combined. But we will not be distracted. For this recipe, I chose a herring. A large fish (four hundred to five hundred grams) is gutted, mine, cleansed of the skin, released from the bones. Half a loaf of white bread soaked in slightly warm milk. I boil three quail eggs. On a large grater (better, if it will be plastic) I rub one large apple. One large onion is very finely chopped. It's time to work with a blender. All the above prepared ingredients are mixed. Chop to mince in the blender. Do not forget to add to it a gram of fifty butter. To our dish was not only delicious, but also looked beautiful, I spread it on a plate in the form of a ball or a bump. The second recipe answered the question: "How to prepare a meatball from a herring?" Before serving, leave a little pepper and sprinkle finely-finely chopped dill.
The third recipe: forcemeat with herring and potatoes
In this way of cooking a traditional Jewish dish, I also use herring. But the rest of the ingredients are a bit different from the previous recipe. As in the first case, my herring, gutting, peeling off the skin, free from bones. In principle, it is not necessary to take whole fish, you can immediately purchase fillets, which during cooking must be passed through a meat grinder. To the resulting stuffing add one teaspoon of apple cider vinegar. In parallel, while managing the herring, I boil four medium-sized potatoes and four eggs. Then I cool them and just like fish, either I pass through a meat grinder, or rub on a large grater. Of course, I mix it with herring. I clean for a couple of hours in the refrigerator. I serve as an independent dish or as a sandwich, smearing forshmak on toast from white bread.
Fourth recipe: carrot color stuffing
All the ways of cooking this dish are similar to each other. But this one differs from the others in that it produces a foreshmack of an unusual color. The fault is the carrots present in the recipe and dish. But closer to the point. I boil two eggs. I separate yolks from proteins. We do not need the latter. One large carrot I rub on the grater. I chop the fillets of herring into pieces. It was the turn of all the ingredients to pass through the meat grinder. After that, I mix everything well with a spoon, adding one hundred and fifty grams of butter. Done.