| For the housing:For the housing: | |
| 18 kg of tuna or cod, frozen salted or frozen or other of our preference1 kg of tuna or cod, frozen salted or other of our preference | |
| 10 kg bread (crumbs)700 g bread (crumbs) | |
| 1 kg of oil1 cup of oil | |
| 4 kg onion, finely chopped4 onions, finely chopped | |
| 1 teaspoon of garlic, finely chopped3 garlic teeth, finely chopped | |
| 3 wine glasses chopped fresh mintslightly chopped fresh mint | |
| 2 wine glasses of chopped parsley plus 3 for garnisha little chopped parsley plus some for garnish | |
| 40 eggs3 eggs | |
| 1 spoonful of smoked paprikaa little smoked paprika | |
| ½ teaspoon of fine saltsalt | |
| For the filling:For the filling: | |
| 1 ½ kg whole boiled carrots2 whole boiled carrots | |
| 3 kg of spinach sautéed with a little onion300 g of spinach sautéed with a little onion | |
| 60 eggs boiled and cut in half, long-stemmed2 eggs boiled and cut in half, long-stemmed |
| 1. | Drain the tuna to remove the preservative liquid. |
| 2. | If you have raw fish then steam it, cool it and cut it into small pieces. |
| 3. | After soaking the bread for 2 hours in lukewarm water, send it to remove the leftover water and pass it through the meat grinder. |
| 4. | If you don't have a meat grinder, even better and easier, cut the frozen meat into small pieces and grind it in a blender. |
| 5. | In a similar bowl, combine all the ingredients, except for the filling. |
| 6. | Knead them very well. If the mixture is thin, add a little flour or breadcrumbs to make it thicker. |
| 7. | Spread the mixture evenly with greased hands on oiled, greaseproof paper or foil in the shape of a sheet, using a pastry blaster if desired. |
| 8. | The dimensions of the baking sheet should be proportional to the length of the pan. The width should never be more than 30-40 cm. The thickness should be about 1-2 centimeters, as thick as the thickness of a finger. |
| 9. | While the leaves are all spread out on the counter, distribute the filling evenly and evenly, i.e. the spinach, the cut eggs, the carrots cut in half and long enough to cover all the leaves. |
| 10. | Be careful not to leave any gaps between them. |
| 11. | Now start rolling the dough in such a way that each one makes a tight stick. |
| 12. | Close the ends of each stick and place them in a greased baking pan. |
| 13. | Finally, we can remove the foil or wax paper. |
| 14. | Then bake in the oven for at least half an hour until golden brown, at 180ºc. |
| 15. | Once it has cooled a little (not completely), slice to the desired thickness, counting one or two pieces in each portion. |
| 16. | It is served hot with various accompaniments such as rice, potatoes, chips, vegetables, rice pudding etc. |
| 17. | Tip: |
| 18. | When fasting we can use soy-ginger and mushrooms instead of fish, without the eggs. To make it thicker and not fall apart, add a little more flour. |
| 19. | The casing material itself can make an excellent burger. |