Hedgehogs with pickles

Hedgehogs are prepared not only from minced meat or chicken, but also from fish. Add a slight sourness to the dish with pickles. Cucumber is a vegetable that is regularly on almost everyone’s table, and many people like to prepare cucumbers for the winter by pickling. Cucumbers have been grown in the world since ancient times - the first greenhouses for cucumbers in history were built in Ancient Rome. And in the Ukrainian city of Nizhyn they even erected a monument to this vegetable.

1. Calories
   127,55 kcal
2. Protein
   6,78 gram
3. Fat
   3,21 gram
4. Carbohydrates
   17,47 gram
5. ~ Time
   1 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Pipli fillet

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   1 piece = 180 g
2. Rice

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   0.7 cup = 126 g
3. Pickles

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   2 pcs. = 60 g
4. Carrot

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   1 piece = 100 g
5. Cream 10% fat content

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   180 ml = 180 g
6. Salt

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   0.5 tsp. = 3.5 g
7. Hop-sunels

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   0.5 tsp. = 1.5 g
8. Spices for fish

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   0.5 tsp. = 1.5 g
9. Dill

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   1 sprig = 2 g

Steps:

1. 
   Wash the pollock fillet and turn it into minced meat using a meat grinder or blender. Wash the rice and cook until half cooked. Place the pickled cucumbers in a colander to drain the brine and chop finely. Peel the carrots, wash and grate on a fine grater. For serving, rinse and dry the dill greens.
2. 
   Make minced meat and form into hedgehogs. Combine minced pollock fillet, rice, carrots, salt and fish seasoning. Form the minced meat into balls and cool them.
3. 
   Put out the hedgehogs. Place the hedgehogs in a deep frying pan. Pour in the cream, add suneli hops and fish seasoning. Simmer for 20 minutes, then add pickles and simmer for another 10 minutes.
4. 
   Place the finished fish urchins with pickles on a small plate, pour over the sauce in which they were stewed, and garnish with dill sprigs.