FTM Fish spices Fish fricade according to Grandma Frieda

Perfectly adapted for the preparation of fish cakes. Simply mince 500 g fish fillet with a meat grinder or knife. Mix half of the sachet (3 heaped tablespoons) with approx. 140 ml cold water and leave to soak for approx. 10 minutes. Mix with the mince and form meatballs. Then fry them in plenty of fat. Ideal for salmon trout, catfish and all sea fish. One bag is enough for approx. 1 kg fish fillet. Contents: 175 g.