919 Patties from pike, zander, and perch

• 2–3 lbs pike, zander, or perch
• ¼ teaspoon mace

Usually patties are prepared from pike, zander, and perch because of the binding properties of their flesh (vjazhushchee mjaso). For this reason, do not add eggs to the forcemeat. Clean the fish, remove the bones, and finely chop the flesh. Fry 1 finely chopped onion in 1 spoon butter, add th