Meatballs with fish and spinach

60-70 g fish fillets

1/3 raw chicken eggs

1 Art. l. frozen chopped spinach

1 Art. l. milk

1 Art. l. thick cream

2 h. l. flour

butter

salt

In a blender or a fork to crush the fish fillets.

Heat a dry frying pan over moderate heat to defrost the spinach, not obzharivaya.

Add the spinach to the fish mass to drive a third egg, enter the flour, salt and mix well.

From the resulting mass of molded patties, put them in a greased form.

Combine milk and cream, stir, pour into cutlets.

Preparing meatballs with fish and spinach about 20-25 minutes at 180 degrees in preheated oven.