Peled cutlets are delicious. Fish cakes - the best recipes

Such a healthy product as fish should certainly be on the family menu. Any kind of fish is rich in amino acids, essential for normal digestion, involved in the synthesis of calcium, magnesium and sodium. Fish is not only baked, fried and boiled. Many housewives also make fish cutlets, which compare favorably with meat cutlets due to their juiciness and good digestibility. Fish cutlets are a versatile dish. They can be packed into a school lunch or put on a sandwich along with lettuce and tomato, but they also look great on a festive table. In our article, we will tell you how to cook fish cakes, and also reveal a few secrets on how to make this simple dish divinely delicious.

Fish cutlets at home

In general, cooking fish cakes at home is not at all difficult. Follow the tried and tested recipes and use the advice of experienced chefs on how to make fish cakes.

Tip number 1 - first of all, it is worth deciding from which components you will make your cutlets. First of all, you need to choose a fish. It can be both sea and river fish. Absolutely any kind of fish is suitable for minced meat, it is important that it is juicy enough and with a minimum amount of fat. You can cook cutlets from fatty fish (chum salmon, pink salmon, butter, cod, etc.), but then minced meat should be cooked with the addition of drier varieties of fish - pelengas, halibut, pike. In this case, your minced meat will not only be evenly juicy, but also tastier due to the combination of flavors of different fish. Naturally, fish for cutlets should be chosen very carefully, giving preference to live or chilled fish. Although the use of frozen fish is quite acceptable.

Tip number 2 - when you have decided on the type of fish, focus on its size. It is better to choose larger fish (large fillets or steaks). It is easy to remove bones from such fish. You can not grind the meat in a meat grinder, but simply chop it with a knife - so the cutlets will be juicier. If your fish is small, don't worry! Try to take out large bones, and small bones will not be felt in the minced meat. If you don’t want to take risks at all, then before throwing the fish into a meat grinder, boil it - the bones will become soft. In addition to fresh and boiled fish, delicious meatballs are made from hot smoked fish.

Tip number 3 - the fish loves everything cold, so use chilled knives, utensils and a meat grinder. Exposure to cold helps to achieve uniformity of minced fish.

Tip number 4 - You can add a variety of products to the fish mixture to improve the taste. For example, it is good to add chilled cream, grated raw potatoes, carrots, cabbage, greens or white bread soaked in milk to dry minced meat. If the stuffing turned out to be not plastic, semolina is added to it or breading is used - breadcrumbs, wheat or rice flour.

In addition to the listed ingredients, it is permissible to add eggs, lemon juice, onions, garlic, herbs for fish, hard cheese, granular cottage cheese, curd paste, grated apples and pears to cutlets!

Tip number 5 - choose the appropriate method of cooking cutlets. Most often they are fried. But, in addition, you can make steamed fish cakes, as well as stew fish cakes in the oven without frying or after it. If you prefer steamed cutlets, then use a slow cooker or double boiler.

If you like fried cutlets, then remember that the breading can be both artificial (flour, crackers, semolina) and natural - it is formed if you fry the cutlets in a hot frying pan, and then put them in the oven to cook.

The chef's secret: if you put fish cakes in the oven, adding herb broth, sour cream, grated cheese and butter on a baking sheet, the dish will turn out especially tasty!

Pollack fish cutlets

Now that you know how to cook homemade fish cutlets, let's move on to examples. First, we will tell you how to make fish cakes from pollock. Especially delicious pollock fish cakes are obtained if there is a green onion in the minced meat, all kinds of herbs and spices. To prepare cutlets, take:

• • pollock (fresh or frozen) - 500 g

• • Gouda cheese - 250 g

• • garlic - 4 cloves

• • sour cream - 5-6 tbsp. spoons

• • eggs - 3 pcs.

• • wheat flour - 6 tbsp. spoons

• dried black bread - 2-3 pieces

Let's start cooking. First, we cut the fish: we cut off all the excess and chop it coarsely, and then grind it in a meat grinder, adding peeled garlic, grated cheese, sour cream, 2 eggs, salt, spices and pepper.

Knead the minced meat until it becomes uniform and elastic - so that cutlets can be molded from it.

Heat up a small amount of vegetable oil in a frying pan. Three stale black bread. We form cutlets, roll them in an egg, flour, bread crumbs and fry for 3-4 minutes on each side. Ready!

Cod fish cakes

Now let's talk about how to quickly and easily make cod fish cakes. Here is an easy recipe for cod fish cakes that will take you a minimum of time. To prepare 20 cutlets, take:

• • cod - about 1.5 kg

• • eggs - 1 pc.

• • fat cream - 1 tbsp. spoon

• • onion - 1 medium head

• loaf - 1/3 crumb

The preparation of fish cutlets begins with the preparation of minced meat - I wash the fish, clean it from scales, cut it and cut it into pieces, which we grind in a meat grinder along with onions.

Add an egg, finely chopped greens to the fish and onion mixture, season with mayonnaise and bread crumbs, salt, pepper and put the right amount of spices. By the way, semolina or oatmeal is perfect instead of bread.

We mix all the ingredients and sculpt flat cutlets from the resulting mass, which we then fry. The fish is fried quickly, so whether or not to put the cutlets in the oven is up to you!

Pike fish cutlets

And finally, we saved the recipe for pike fish cakes in the oven with sauce. To cook pike fish cakes, take:

• • ready-made pike fillet - 1 kg

• • onion - 2 heads

• • carrots - 1 pc.

• • eggs - 3 pcs.

• • semolina, bread crumbs or oatmeal to choose from - 200 g

• • milk - 350-400 ml

• • breadcrumbs - 200 g

• • tomato paste - 5 tbsp. spoons

• • sour cream - 120 g

• water - 3 tbsp. spoons

We prepare minced meat from fish, onions and crumb soaked in milk (semolina or oatmeal). In the resulting mixture, we drive eggs, salt, pepper and knead well.

Fry the cutlets rolled in breadcrumbs for 2 minutes on each side, and then put them in a deep baking sheet.

Now it's time to turn on the oven and start making the sauce. In a frying pan, fry the grated carrots and finely chopped onion for 3-5 minutes. We mix sour cream, water, tomato paste, fried onions and carrots in a deep container, add sugar and salt, mix everything well and fill the baking sheet. It remains to wait 20 minutes until our delicious fish cakes are baked in the oven. Enjoy your meal!

Fish is rich in phosphorus and other useful elements, so it must be introduced into the diet weekly. It is good to have a fisherman in the family - then the valuable raw materials in the refrigerator will not be transferred. The rest will have to go to the market or the store to get fish, for example, to cook meatballs. For which the pulp of almost any fish is suitable, but cutlets from hake, pollock, silver carp, cod, carp, pike perch, pike are considered the most popular. Eggs, bread or potatoes are often added to the minced meat, vegetables, cottage cheese, lemon can also be included, some add lard, mayonnaise or fatty minced pork for juiciness. Everyone focuses on their own taste. Cutlets are fried, steamed, baked, stewed, using both the usual means - a frying pan and an oven, and more modern household appliances - a double boiler, slow cooker, grill, microwave.

Fish cakes - food preparation

If cutlets are prepared from fish fillet, it must be chopped. Usually, a meat grinder with a large grate is used for this, so that the minced meat grains are larger in order to preserve the meat juice. During grinding, visible bones are manually removed from the fillet, and the rest are simply ground or accumulated under the meat grinder knife. Strongly bony fish species, such as pike, are best twisted twice, especially if you are cooking for children.

Fish cakes - the best recipes

Recipe 1: Fish Cakes

The easiest recipe for delicious fried fish cakes. If lean fish is used - pike, pike perch, pollock, hake, add 100 g of lard for juiciness (twist in a meat grinder).

Ingredients: fish fillet - 1 kg, 1 egg, 150 g of white bread, milk (for soaking bread slices), lard (if necessary) - 100 g, salt, breadcrumbs for breading, vegetable oil for frying.

Cooking method

Pour milk over bread and soak until soft. Salo and fish fillet cut into pieces and twist. Add egg, soaked bread, salt. Knead the mass and make cutlets. If they are poorly formed due to liquid minced meat, add a little flour for viscosity. Heat the oil in a frying pan, fry the cutlets in it until cooked. They turn out juicy, with a beautiful golden brown.

Recipe 2: Fishcakes with Fried Onions

For minced meat, you can use the cheapest fish, cutlets will still be very tasty. As they say in advertising - if there is no difference, why pay more. Therefore, everything can go into action, even the “cat” herring. A distinctive feature of the recipe is that fried onions are added to the minced meat. It gives a special taste and muffles the fishy smell.

Ingredients: fish fillet - 0.8 kg, 3 slices of white bread (100-150 g), vegetable oil, 2 eggs, 2 onions, sugar - 0.5 teaspoons, salt, pepper. For stewing: water, salt, 1 onion, 1 bay leaf, black pepper and allspice peas.

Cooking method

Soak bread or bun. Randomly chop the onion and fry. Skip the fish fillet and fried onions through a meat grinder. Add eggs, soaked bread, sugar, pepper, salt. Knead minced meat, make cutlets and fry. Do not bring to readiness, only until a beautiful crust forms. Then put them in a saucepan, crumble the onion on top, add bay leaf, 2-3 peas of allspice and the same amount of black. Season with salt and water to almost cover the meatballs. Close the lid and simmer for about half an hour, maybe forty minutes. During this time, the cutlets will absorb the liquid and become very juicy. They need to be transferred to a dry plate, the remaining onion and broth will no longer be needed.

Recipe 3: Canned Fish Cakes

Canned fish cutlets? Why not. It turns out an excellent economical option, and also delicious. They do not need to be very large. Due to the presence of semolina, which swells, cutlets increase, if not two, then one and a half times for sure. Semolina is sometimes replaced with flour, potatoes, boiled rice, but semolina is indicated in this recipe. The number of ingredients is calculated for a standard can of canned fish in oil - 240g. Any fish - sardines, saury, mackerel.

Ingredients: 1 canned fish in oil, 3 eggs, 6-8 table. lies. semolina, onion, 1/3 tsp. soda, pepper, salt. Gravy: 1 carrot, salt, pepper, table. lies. tomato paste, vegetable oil, 2 onions, 1 bay leaf.

Cooking method

Drain the liquid from the jar, knead the fish well. It is convenient to do this with a fork directly in a jar or plate. Add the rest of the products - eggs, one chopped onion, spices, semolina and leave for forty minutes. The cereal should swell.

Finely chop the onion, finely grate the carrots and fry. Add the tomato to the vegetables and fry it for a minute with onions and carrots.

Form small cutlets, fry them to a crust and put them in a saucepan, on the bottom of which you can crumble a raw onion in half rings. If the minced meat turns out to be watery, you can put it in a pan with a spoon. On top of the cutlets, put the frying with tomato, a leaf of lavrushka, salt and pour a liter of water. At first, the cutlets will float, and then absorb water and sink to the bottom. They are ready in 15-20 minutes. The output is about 15-20 pieces, depending on their size.

Recipe 4: Fish cutlets with cottage cheese

Just do not be afraid of the presence of cottage cheese in the minced meat. It will not spoil the taste of cutlets, on the contrary, it will give them juiciness. It is easier to chop vegetables in a meat grinder, but if you use ready-made minced meat, so as not to specifically collect and install a meat grinder, onions and carrots can be grated. For carrots, use small holes, and for onions, use a rough surface or large holes. In this case, it is better not to cut off the tail of the onion - it is convenient to hold on to it when the remains of the onion are rubbed.

Ingredients: 1 kg of fish pulp, 2 onions, 1 carrot, 5 slices of white bread or a long loaf, half a pack of cottage cheese (125g), half a glass of milk, pepper, 1-2 eggs, salt, vegetable oil, spices for fish if desired.

Cooking method

It is better to soak slices of bread in milk, but you can also soak in water. Do not run to the store for a carton of milk if he was not at home. Slices should be taken in the usual size, as cut bread or a loaf for lunch.

Cut the fish fillet, removing the bones that come across, and mince through a large grate in a meat grinder. Change the large grid to a small one and twist the onions, soaked bread and carrots. Mix with minced meat, add eggs, cottage cheese, salt, spices. Some also add finely chopped fresh dill. But this is not for everyone, although fish and dill go well together.

It remains to knead the minced meat well and form cutlets. To make them more attractive and crispy, it is better to roll them in breadcrumbs or semolina. First, fry on one side without covering with a lid, then turn over, close the lid so that they are steamed, and continue to fry until a beautiful crust.

- Onions give fish cakes juiciness, so the less oily fish you use, the more onions should be included in the minced meat.

- For grinding fillets in a meat grinder, it is better to use a large grate - this way the cutlets turn out tastier, because. they retain more juice.

- To make the finished products tender, some culinary experts advise adding a piece of chopped bacon, low-fat mayonnaise to the minced meat, or, when forming cutlets, put a small piece of butter inside.

- To achieve a crispy crust, it is necessary to bread the cutlets in semolina or ground breadcrumbs before frying. Let them lie down for a while while the oil heats up in a frying pan, then bread again, only then fry.

Fish cutlets are not as popular as meat cutlets. Alas, not many housewives know how to cook them correctly: cutlets often turn out dry, tasteless, with a “swampy” smell. But all these shortcomings are easy to avoid if everything is done according to technology. Then fish cutlets will turn out tender, juicy, tasty. The very first and most important step is the right choice of fish.

Fish cutlets

Total cooking time - 40 minutes Active cooking time - 20 minutes Calories per 100 g - 209 kcal
Number of servings - 6 pcs

fish cutlet recipe

Ingredients:

Fish fillet - 500 g. In the photo - carp 1 kg, 500 g of fillet will be obtained from it.
Salo - 100 g (piece) My mother-in-law taught me this secret: if you add a piece of lard to minced fish, then the cutlets will turn out juicy and tender. In the photo I have lard already twisted in a meat grinder - prepared in advance and frozen homemade semi-finished product.
Bread - 100 g.
(white)
Milk - 1 tbsp.
Flour - 4 tbsp.
Salt - 2.5 tsp
Starch - 3 tbsp. (for breading cutlets)
Vegetable oil- taste(for roasting)

Cooking:

First you need to decide on the type of fish: If we want to cook cutlets easily and simply, then we can use sea fish. If our goal is the most delicious cutlets, then it is better to take the river. The fact is that sea fish is overwhelmingly low-fat, cutlets from it are obtained dry. Well, with river fish there is more fuss than with sea fish. It is optimal to use carp, carp, crucian carp, bream, tench, lamprey, pike, saffron cod, eel. River fish must be fresh! Not frozen, not lain in the refrigerator for almost a day, but fresh (just caught or bought in a store in a live form).

1. Firstly, in cutlets, the fishy smell is much stronger than in portioned pieces. This means that if the fish is not fresh, then it will not be possible to disguise it with any culinary techniques or spices.
2. Secondly, scales are much easier to remove from fresh fish and the skin is removed. Deciding to butcher a river fish that has lain for several hours in the refrigerator (or defrosted) is a glaring fact of masochism :)

So let's get started! Clean the fish from scales, gut, cut off the fins, tail and head. Now pour salt into your hand and use it to thoroughly clean the fish from mucus. Rinse under running water. Well, now the most exciting thing is the removal of the skin and cutting the fillets from the bones. Theoretically, this is done simply: with one hand we hold the fish and, armed with a knife, carefully separate the meat. Despite the fact that I have done this operation dozens of times, I never get beautiful even pieces. There is only one consolation - the meat grinder is indifferent to the aesthetic appearance of the fillet that falls into it. But before the meat grinder stage, we need to perform two more actions. First, soak the bread in milk (1/2 cup per 100 g).

Second, soak the fish for 20 minutes in milk mixed with salt (1/4 cup milk, ½ teaspoon salt). This will save the fish from the characteristic "swamp" smell, give the cutlets softness. After that, the fish should be thrown into a colander, let the milk drain and blot each piece with a paper towel to remove excess liquid. I don’t salt the fish anymore, but if desired, the minced meat can be salted before frying the cutlets. Now the fillet + lard + bread must be twisted in a meat grinder, stirred until smooth. If the stuffing turns out to be too liquid, then add 1-4 tbsp. flour. If everything is in order, then form cutlets with your hands, roll them in starch.

Put the cutlets on a hot frying pan with vegetable oil.

In order for the crust to become appetizingly golden and crispy, the cutlets must first be fried without a lid over high heat (2 minutes on each side), and then simmer under the lid for another 10-15 minutes over low heat. Everything, our fish cutlets are ready.

Serve hot.

Lyrical addition: the head from the fish, fins, tail and bones should not be thrown away. While the fish is soaked in milk and fried, I have time to cook a simple but delicious soup. To do this, remove the gills and eyes and put the fish in boiling water. After 15 minutes, add potatoes, carrots and onions. Thus, by the end of frying the fish, I get two dishes at once: soup and the second.

Appetizing, tender and dietary fish cakes - 10 delicious recipes that can diversify your diet and surprise your household. They are prepared on the basis of the main product - minced fish, with the addition of vegetables, cereals and various spices. Fried, steamed or in the oven, fish cakes make a great accompaniment to potatoes, rice, pasta and vegetables.

Pollack fish cutlets are prepared in almost the same way as meat cutlets. The main thing is to pay special attention to the choice of high-quality fish, because this is what will affect the taste of the final dish. Experts advise buying pollock in carcasses, rather than fillets, which are often filled with a large amount of glaze. An additional component of the product will be starch, which will help the cutlets become fluffy and juicy during the frying process.

Fish delicacies are being prepared from pollock - 3 small carcasses, onions, potato starch - 1 tbsp. Additionally, you need to take 2 eggs, slices of a loaf, salt, spices and a little vegetable oil for frying.

1. Freshly frozen pollock carcasses need to be thawed a little by placing them on the bottom of the refrigerator. After removing the fins, remove the insides and remove the skin. Then, with the help of a sharp knife, the fillet is cut off and cleaned of bones.
2. Put pieces of loaf in a container and pour it with milk, leaving it to sour for a few minutes.
3. Pass the resulting pollock meat through a meat grinder along with onions.
4. After you beat in the eggs, mix everything thoroughly.
5. There also add a loaf chopped in a meat grinder. Before you start grinding it, you should squeeze out the excess liquid.
6. Add the right amount of salt, starch and spices to the minced meat.

Heat the oil in a frying pan, form small balls of minced meat, flatten them and fry on both sides until a golden crust appears. Pollock is a useful dietary fish. To keep all the nutrients in it, you can steam the cutlets.

Cooking from cod

Cod belongs to the budgetary dietary varieties of sea fish. It is rich in fats and amino acids necessary for the normal functioning of internal organs and human systems. The fish does not contain carbohydrates, which allows you to use it regularly, without fear of spoiling the figure.

To prepare cutlets, you need to take:

• cod - 1500 g;
• eggs - 2 pcs.;
• bread or loaf - a few slices;
• milk - 450 ml;
• ground black pepper and salt - to taste;
• onion - 1 pc.;
• parsley - a couple of branches.

In a deep bowl, it is necessary to pour bread or a loaf of warm milk and leave until the product becomes sour. In the meantime, the cutting of fish is carried out - the removal of fins, the inside and bones. To quickly remove the bones, it is recommended to use tweezers.

The fillet, along with onions and loaves, is passed through a meat grinder, mixed with eggs and spices. After that, small balls are formed from the finished minced meat, which are then sent to a double boiler or to a frying pan. So that the minced meat does not stick to your hands during cooking, it is necessary to moisten your fingers and palms with water. Serve ready-made cod fish cakes with mashed potatoes or rice, garnished with parsley sprigs.

Cooking with potatoes

Potatoes are added to minced meat in order to make it softer and juicier.

To prepare cutlets according to this recipe, you will need:

• fillet of any fresh or frozen fish - 0.5 kg;
• potatoes - 3 tubers;
• onion - 1 pc.;
• chicken egg - 1 pc.;
• garlic - 1 clove;
• breadcrumbs;
• salt and spices;
• vegetable oil.

First, potatoes are boiled in salted water in a "uniform". Sliced ​​onion fried in oil in a frying pan. Then fish fillet, onions and peeled potatoes are passed through a meat grinder. Minced garlic, egg and spices are added to the minced meat. Everything is thoroughly mixed until a homogeneous mass is obtained. In Turkey, chefs knead the minced meat for 15-25 minutes to make it smooth and uniform. It is believed that this way ready-made cutlets will turn out more juicy and tasty.

When the minced meat is ready, balls are formed from it, crumbled in breading and sent to a tray lined with cling film. After harvesting, they are sent to the refrigerator for 15-20 minutes, after which they are fried on both sides in vegetable oil.

Fish sticks for kids

Many small gourmets do not want to eat fish dishes at all because of the specific smell and taste. However, fish is quite a valuable and necessary product for a growing organism; it should be in the children's diet several times a week. What to do in this case? Famous culinary experts have invented a wonderful and easy-to-follow recipe for fish sticks, which kids will crunch with pleasure and ask for an addition.

To prepare the dish, you should take:

• haddock - 0.5 kg;
• flour - 0.5 tbsp.;
• turmeric - 1 pinch;
• beaten eggs - 2 pcs.;
• sunflower or olive oil;
• breadcrumbs - 220 g;
• salt.

Fish (it is better to take haddock or any other not very fatty) is cleaned of skin, bones and entrails, dried and cut into small strips. Next, you need to take 3 small containers, beat the eggs in the first, pour the crackers into the second, flour into the third. To get a beautiful ruddy color of the sticks, you need to add turmeric to a bowl of flour. This seasoning is absolutely safe for children's health and is an excellent natural dye. Here, to the flour and turmeric, you need to pour a little salt, mixing everything thoroughly.

Each fish strip should be blotted alternately in flour, then in eggs and breadcrumbs. You can include children in the process, who will be interested in cooking, and then try their masterpieces.

Ready fish sticks should be laid out on a tray, shifted with parchment or cling film. Then they go to the freezer to freeze. The frozen product is cooked in a frying pan in sunflower oil, and then in the oven for about 5 minutes at a temperature of 190 degrees.

With the addition of semolina

The fish does not contain a lot of fat and when cooking cutlets, you can get a fresh dry product. It is possible to avoid this with the help of semolina, which will make the dish airy, juicy, and delicate in taste. You can combine it with any kind of sea fish that is at hand.

Cutlets are prepared from:

• fresh-frozen fish - 650-700 g;
• eggs - 2 pcs.;
• loaf - 4 pieces;
• semolina - 1.5 tablespoons;
• onions - 1 pc.;
• salt;
• spices;
• sunflower oil.

Frozen fish carcasses defrost a little and fillet. Soak the loaf in water or milk. Fish fillet, long loaf and onion are passed through a meat grinder, mixed with eggs, semolina, salt and spices. Minced meat must be thoroughly mixed, covered with a film and put in the refrigerator for about 35 minutes to swell the cereal.

With wetted hands, form meatballs from minced meat and fry over medium heat. Additionally, it is not necessary to roll the blanks in breadcrumbs - semolina will give them a crispy crust. Serve the finished dish along with buckwheat porridge or potatoes.

Fish cutlets in the oven

Cutlets in the oven are dietary and more useful than those cooked in a pan.

• fish fillet - 600 g;
• 0.5 st. milk;
• stale bread - 120 g;
• egg;
• salt;
• butter - 60 g.

Dry the fish fillet and pass through a meat grinder. Soak the bread in a bowl, chop the onion separately. Add chopped bread, onion, eggs, spices to minced fish, mix everything and form cutlets. Put them on a greased baking sheet, pour melted butter on top and send to bake for 35 minutes at a temperature of 210 degrees.

For a couple in a multicooker

You can quickly cook cutlets in a slow cooker, supplementing and improving their taste with any hard cheese.

For cooking you will need:

• fish - 550 g;
• loaf - 150 g;
• cream - 120 g;
• hard cheese - 100 g;
• egg;
• spices and salt.

The fish fillet is minced in a meat grinder. A long loaf pre-soaked in cream is added to it. Grated cheese, egg and spices are also introduced here. Everything is well kneaded until smooth, and cutlets are formed. They need to be folded into a steaming dish, greased with oil. It is necessary to pour boiling water into the container from the multicooker, put the grate with the product. Cook the dish in the “steaming” mode for 25 minutes, serve warm.

Canned fish cutlets

Who owns this recipe is not known for certain. Maybe it was invented by travel enthusiasts or mineral seekers who spent a lot of time away from home. Who it was - history is silent, but over time, canned fish cutlets fell in love with many because of the ease of preparation and excellent taste.

From the ingredients should be taken:

• potatoes - 2 pcs.;
• canned food in oil - 180 g;
• a small onion;
• garlic;
• chopped ginger - 0.5 tsp;
• cardamom;
• granulated sugar;
• Bay leaf;
• turmeric;
• breadcrumbs for breading;
• a pinch of red pepper and cinnamon;
• 35 g butter.

In hot oil, lightly fry the garlic, finely chopped onion, sprinkling them with ginger. Then add chopped potatoes like soup and continue to fry. Then canned food and spices are added to the vegetables. Simmer for 20 minutes over low heat, bay 0.5 tbsp. hot water.

After cooking, mix the mass thoroughly with a blender or pusher, cool slightly and form small flat strips from it. Fry in a pan, rolled in breadcrumbs beforehand.

Lenten pink salmon recipe

You can cook fish cakes in fasting from pink salmon. They take about 3 hours to prepare.

From the ingredients should be taken:

• pink salmon - 900 g;
• onion - 2 pcs.;
• dried mushrooms - 200 g;
• white bread - 250 g;
• flour - 0.5 tbsp.;
• salt and spices.

Soak mushrooms for 1.5 hours. Fillet the fish, removing the entrails and bones. To make the minced meat more juicy, it is better to chop the fillet with a knife, without using a meat grinder. Boil the mushrooms in a little salty water, then chop with onions, passing through a meat grinder. Mix the chopped fillet, bread, mushrooms, onions and spices, form cutlets and fry them, having previously rolled them in breadcrumbs.

salmon

You can cook cutlets from salmon fillet or minced meat (the latter option is more convenient and budgetary).

To prepare the dish, stock up:

• minced salmon or fillet - 500 g;
• onion - 1 pc.;
• chicken egg - 1 pc.;
• white loaf - 1 slice;
• milk - 0.5 tbsp.;
• breadcrumbs;
• vegetable oil;
• salt and pepper.

The soft part of the loaf is poured with warmed milk. Fillets and onions are passed through a meat grinder, mixed with squeezed bread. An egg, spices are added to them, cutlets are formed. They need to be fried in vegetable oil, browning on both sides. If desired, the finished product can be folded into a container, add a little boiled water and oil, and then stew in a microwave oven at maximum power.

How to do fish cakes ? A recipe with a photo will best answer this question, because the fish must be carefully prepared and chopped. Large fish fillets can be chopped with a knife. Chopped fish cakes, for example, pink salmon fish cakes or chum salmon fish cakes - a recipe for making simple fish cakes from a minimum of products. By the way, salmon fish cutlets, salmon fish cutlets are incredibly tasty fish cutlets. So that fish cakes do not fall apart, they make fish cakes with semolina. This recipe is also good because you can cook lean fish cakes with semolina, that is, fish cakes without eggs. We get dietary and low-calorie fish cutlets. Fish cutlets from river fish - budgetary fish cutlets. The photos in the recipes will tell you how to make pike fish cakes, perch fish cakes, crucian fish cakes or pike perch fish cakes. The recipe depends on what kind of fish cakes you will be making from. So the recipe recommends cooking fish cakes from catfish or fish cutlets from silver carp in the oven, since fish cakes cooked in the oven are cooked without oil. Sea fish for fish cakes is also good. There are many recipes, as well as types of fish: juicy fish cakes from mackerel and delicious fish cakes from pollock, a recipe for fish cakes from sole and fish cakes from pink salmon, a recipe for fish cakes from pangasius and fish cakes from hake, a recipe for fish cakes from gobies and fish trout patties, blue whiting fishcake recipe, sardine and haddock fishcake recipe, minced salmon fishcake recipe, tilapia fishcake recipe, capelin fishcake and many more. By the way, the “secret” simple recipe for fish cutlets is canned fish cutlets. Canned fish cutlets will help out when you need to cook delicious food in the shortest possible time. But back to raw fish cutlets ... If your fish is fatty for cutlets, then juicy fish cutlets will turn out without any special tricks. Moreover, it is recommended not to fry them, but, for example, to make fish cakes in a slow cooker or cook steam fish cakes. The recipe for dry fish cutlets requires more complex manipulations. We will tell you how to cook delicious cod cutlets. The recipe for fish cakes from cod or other lean fish is simple, since these are fish fillet cutlets, you do not need to choose the bones. We recommend making such fish cakes with bacon, the recipe also advises, before frying the fish cakes, thoroughly bread the cod fish mince cutlets to preserve the juice. Hake fish cakes are also recommended to be breaded. And if you do not want to fry fish cakes, the recipe in a slow cooker suggests cooking, for example, stewed fish cakes in tomato sauce.

Moms, of course, want to know how to cook fish cakes for children. The recipe for making fish cakes will tell you how to cook fish cakes for a child and what is added to fish cakes so that the baby likes them. To reduce the specific fishy smell, fish cakes with oatmeal or fish cakes with rice are made. A recipe for fish cakes with vegetables, such as fish cakes with carrots, fish cakes with cabbage, or fish cakes with potatoes, is also a good way to make fish cakes. A recipe for children must be as useful as possible, so we recommend making fish cakes with cottage cheese. A recipe for children suggests cooking fish cakes in the oven, because baked fish cakes are more tender than fried fish cakes. And for kids, we recommend making steamed fish cakes, since fish cakes in a double boiler are very healthy meatballs made from minced fish.

On ours you will learn how much to fry fish cakes, how to cook pollock fish cakes, how to fry pollock fish cakes. The photos in the recipes will show the order of preparation of the cutlet. We offer you such recipes as fish cakes recipe from canned food and fish cakes from pike, recipe for steamed diet fish cakes and fish cakes in the oven, recipe for minced salmon fish cutlets and children's fish cakes, recipe for minced cod fish cutlets and fish cakes with cheese , recipe for herring fish cutlets and fish cutlets with potatoes, recipe for fish caviar cutlets and canned fish cutlets, steamed fish cutlets recipe. The recipe for fish cakes video will help you understand the intricacies of cooking.