Recipes for making pike cutlets leave us room for imagination. You can add any ingredients to your fish dish to your taste. Cutlets are tender, soft and juicy.

Classic pike cutlets

Such cutlets can be served for lunch, dinner, or on the festive table. They are very tasty, healthy and contain few calories.

You will need:

  • fish fillet - 0.5 kg;
  • two chicken eggs;
  • white loaf - 0.2 kg;
  • semolina - 25 g;
  • one onion;
  • salt and spices to taste.

Recipe:

  1. First, let's take a pike fillet. Rinse it under the tap, remove the remaining liquid and cut into small squares.
  2. Take a meat grinder, the grill to it should be large. Scroll fish through it, add pepper and salt to the meat mass.
  3. Peel the onion, finely chop and chop into chopped pike.
  4. Cut the loaf into small slices. We shift them into a bowl with milk.
  5. Break eggs into another dish, pour semolina there and process with a mixer.
  6. Combine the egg mixture with the loaf and add to the minced meat together.
  7. In the end, you should get a homogeneous mass.
  8. We make cutlets from it.
  9. Fry in a hot pan, periodically turning over to the other side. The cutlets should appear golden brown.
  10. For greater softness, it is advisable to put a piece of butter in the minced fish.

Recipe in tomato sauce

Products Used:

  • pike fillet - 0.6 kg;
  • tomato sauce - 0.12 kg;
  • milk;
  • wheat loaf - 0.2 kg;
  • one onion;
  • vegetable oil;
  • greens, salt and pepper to taste.

How to cook cutlets:

  1. Crumble the bread slices in a bowl with milk and set aside for a while.
  2. Fillet cut into squares and chopped onion scroll through a meat grinder.
  3. Crush greens in the meat mass, add spices and salt.
  4. Combine milk bread with minced meat and mix.
  5. We form balls of cutlets and put on the bottom of the pan.
  6. First, fry the meatballs a little, and after 10 minutes, fill them with tomato sauce and simmer for 30 minutes.
  7. Tomato paste can be mixed with sour cream or mayonnaise.

Steamed in a slow cooker

Steaming saves all vitamins and minerals in cutlets. The meal is softer and lush.

Ingredients:

  • minced pike - 1 kg;
  • one loaf of flour of the first grade;
  • one egg;
  • one onion;
  • milk - 0.3 l;
  • breadcrumbs - 40 g;
  • vegetable oil - 20 g;
  • spices and salt to taste.

Step-by-step instruction:

  1. Dip slices of loaf in warm milk in a separate bowl.
  2. If you have fillet instead of minced meat, then it must be processed in a meat grinder along with peeled onion.
  3. Put bread, salt and spices in the minced meat, break the egg, pour oil.
  4. From the resulting homogeneous mass, fashion cutlets and roll them in breadcrumbs.
  5. Put the meatballs on a special steam nozzle of the multicooker.
  6. Pour some water into the multicooker bowl, fix the special form with cutlets at the top.
  7. Close the lid and set the “Steam cooking” program in the multicooker menu. Timer - 20 minutes.

Juicy fish cakes with bacon

Salo is used in cutlet recipes to give the dish more juiciness, aroma and piquant taste. It is important not to overdo it with this ingredient.

Grocery list:

  • pike meat - 1 kg;
  • fat - 0.1 kg;
  • milk - 0.15 l;
  • wheat bread - 0.1 kg;
  • one egg;
  • salt and pepper to taste;
  • a handful of flour.

Cooking Option:

  1. Pieces of bread crumbled into milk.
  2. Cut the fat into small cubes.
  3. Scroll the fish fillet through a meat grinder along with lard, onions and bread.
  4. Break the egg into the resulting stuffing, salt and pepper. If the consistency of the base of the cutlets is too thin, you can add a little flour.
  5. Mix until homogeneous for minced meat.
  6. We make cutlets and put them on a hot pan.
  7. Fry on both sides and sides.

Delicate and delicious recipe with cottage cheese

Sometimes pike cutlets get dry. This is the specificity of pike meat. Curd gives it softness and tenderness.

You will need:

  • fish fillet - 1 kg;
  • two eggs;
  • cottage cheese - 0.2 kg;
  • one onion;
  • two pieces of loaf;
  • milk - 0.2 ml;
  • garlic - 3 cloves;
  • vegetable oil;
  • a handful of flour;
  • salt and spices to taste;
  • greenery.

Step-by-step instruction:

  1. We process the finished pike fillet with a meat grinder twice. So the minced meat will not have large seeds at all.
  2. Pieces of bread dipped in milk and also let through a meat grinder.
  3. We clean the onions and send it after the bread.
  4. We perform the same operation with garlic, cottage cheese and herbs.
  5. We combine and mix all the crushed products.
  6. In the resulting stuffing, break the eggs, pour salt, spices to your taste and mix again.
  7. We make round cutlets from a homogeneous mass, sprinkle them with flour.
  8. At the bottom of the pan, pour oil and put the dishes on the gas.
  9. After two minutes, lay out the patties and start cooking.

With pork

The combination of pork and fish is an unusual move. So cutlets come out more juicy and nutritious.

Grocery list:

  • pike meat - 0.4 kg;
  • pork - 0.5 kg;
  • two slices of fresh loaf;
  • one egg;
  • milk - 0.15 l;
  • one onion;
  • a bunch of parsley;
  • vegetable oil - 50 ml;
  • salt, pepper, mayonnaise to taste.

Cooking:

  1. We washed the pork meat into small pieces.
  2. We remove large bones from the fish fillet and cut into cubes.
  3. Put slices of loaf in a separate bowl and fill them with milk.
  4. We process both types of meat in a meat grinder along with peeled onions.
  5. In the minced meat we pour salt, pepper, break the eggs, put the bread in milk and pour a little mayonnaise.
  6. Finely chop the parsley and send to the bulk.
  7. Mix everything and sculpt the meatballs. Remember to roll in flour.
  8. Put them on the bottom of a hot pan and fry on both sides and sides.
  9. The finished dish is usually served with tomato and garlic sauce.

From pike and zander

If you have too little pike fillet to make cutlets from it - combine pike and pike perch meat. It will turn out very tasty.

Essential Ingredients:

  • pike fillet - 0.3 kg;
  • pike perch meat - 0.3 kg;
  • two chicken eggs;
  • nutmeg - 3 g;
  • the floor of the lemon;
  • vegetable oil - 50 ml;
  • spices and herbs to taste.

How to cook fish pike and pike perch cutlets:

  1. Remove bones from two types of filet. Cut them into small pieces and pass through a meat grinder.
  2. Pour 15 ml of vegetable oil into the resulting mass, beat the eggs, salt, pepper, add the greens, nutmeg and finely chopped portion of the lemon.
  3. Form cutlets and put them in a hot pan with vegetable oil poured into it.
  4. Fry until golden brown on both sides.

Tricks for cutting fish and cooking minced meat

So that the dish in question is not overdried and thawed in your mouth, you need to observe a few secrets in cooking fish.

  1. Minced pike for cutlets should be fresh.
  2. To add softness, add butter or lard to the fish mass.
  3. To avoid dryness, use bread soaked in milk, carrots or potatoes in the recipe. When vegetables are added, cutlets acquire a sweetish flavor.
  4. Do not overdo it with seasonings. A large number of spices will interrupt the taste and aroma of cooked pike.
  5. To cutlets got a golden brown crust, roll them in flour or breadcrumbs.

    6. Experiment with recipes, add your favorite ingredients and spices to them, carefully monitor the proportions, and your guests and home will be crazy about fish cakes.

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