Supported by

Google Ukraine

Odesa is one of the few cities in the world where an original cuisine has been formed. Most dishes are a symbiosis of Ukrainian, Jewish, Greek, Bulgarian and other cuisines. At the same time, the residents of Odesa are big connoisseurs of fish. And not only sea fish, but also river ones. Especially if the fish is caught in the Danube. So it is not surprising that sprat rissoles are one of the favorite dishes in this region.

And although in Ukraine it is widely said: "Fish is not bread, you will not be full of it", this proverb definitely does not apply to delicious and hearty sprat (or monkey goby) rissoles! This dish is both useful and nutritious, and easy to prepare. Not to mention the fact that it is delicious! After all, can people cook badly in Odesa?


Here's what you need to make sprat rissoles:

  • fresh sprat — 500 grams;
  • egg — 1 piece;
  • flour — 40 grams;
  • sunflower oil — 60 grams;
  • mayonnaise — 20 grams;
  • salt, pepper.

Ingredients for the sauce:

  • mayonnaise — 50 grams;
  • onion — 20 grams;
  • pickles — 20 grams;
  • dill — a few twigs;
  • capers — 1-2 pieces.

The cooking process

  1. First you need to prepare the sprat: clean the fish from the intestines, spines, rinse thoroughly under water and dry. Add salt and pepper to the peeled sprat, divide into four parts and form into rissoles.
  2. Mix egg with mayonnaise and salt. Roll the formed sprat rissoles in flour and place on a hot frying pan with oil. Immediately pour the egg-mayonnaise mixture on top. Fry the rissoles on both sides until golden brown.
  3. To prepare the sauce, finely chop onions, cucumbers, dill and capers. Mix all ingredients with mayonnaise. The sauce for the most delicious sprat rissoles is ready!

Other dishes

Sprat rissoles

Area: South of Ukraine

Hrechanyky (Buckwheat Cutlets)

Area: East of Ukraine