Religious fasting involves the rejection of animal products. But sometimes it is allowed to eat fish. So, it can be eaten on strictly defined days of Petrovsky, Assumption, Christmas and Great Lent. The latter is the most severe, and "relaxation" is permissible only on the Annunciation, Palm Sunday and Lazarev Saturday. To all believers and fasters, I offer a recipe for lean fish patties. To prepare them, pollock, hake, cod, pangasius, tilapia are suitable for your taste.
- Cooking time: 40 minutes.
- Servings Per Container: 8-10.
Ingredients:
- pollock - 2 carcasses;
- onions - 3-4 heads;
- rice - 100 g;
- linseed flour - 3 tbsp. l .;
- water - 6 tbsp. l .;
- mixture for breading - 1 cup;
- dried or fresh herbs, salt and pepper - to taste;
- vegetable oil - for frying.
On a note. Since lean meat is made without eggs, which usually act as a “connecting link”, flaxseed flour will perfectly cope with this task. But if you could not buy it, take the same amount of starch.
How to cook lean pollock cutlets:
- Boil the rice in salted water for 20-25 minutes, rinse and drain the liquid. Leave to cool.
- Defrost and carve pollock carcasses - remove heads, fins, entrails, take out the ridge. Small bones can not be removed - during the preparation of minced meat they will be crushed, and when cooked, they will become soft and will not be felt in cutlets. In addition, they will serve as an additional source of calcium.
- Divide the onions into quarters and pass through a meat grinder along with chopped fish pulp.
- Mix the minced meat with rice, salt and season.
- Boil the indicated amount of water and pour flaxseed flour or starch with it. Rub the lumps. The result should be a mixture that, in consistency, resembles a raw egg. Add it to the cutlet mass, knead again.
- Form lush rounded blanks, roll in a breading mixture.
- Warm the vegetable oil in a frying pan to a light haze and fry portions over medium heat for 4-5 minutes on each side. They should be covered with a dark golden crust. Serve hot.
There is another very tasty recipe for lean fish cakes - from minced meat prepared on the basis of pollock, hake or cod prepared in the described way, you need to make extended portions (without breading) and bake them in the oven on a “pillow” of onions and carrots. And so that the vegetables do not burn, you will need to add 1 cup of water. If desired, you can dilute several tablespoons of tomato paste in it and acidify the filling of 10-15 ml of table vinegar.
Recipe for lean fish pollock cutlets
Ingredients
- 2 carcasses Pollock
- 3-4 heads Onion
- 100 g Rice
- 3 Art. l Flax flour
- 6 Art. l Water
- 1 glass Bread Mix
- taste Dried or fresh herbs, salt and pepper
- for frying Vegetable oil
Step-by-step instruction
- Boil the rice in salted water for 20-25 minutes, rinse and drain the liquid. Leave
cool down. - Defrost and carve pollock carcasses - remove heads, fins, entrails, take out the ridge. You can’t remove small bones - during the preparation of minced meat they will be crushed, and when cooked, they will become soft and will not be felt in
cutlets. In addition, they will serve as an additional source of calcium. - Divide the onions into quarters and pass through a meat grinder along with chopped fish pulp.
- Mix the minced meat with rice, salt and season.
- Boil the indicated amount of water and pour flaxseed flour or starch with it. Rub the lumps. The result should be a mixture that, in consistency, resembles a raw egg. Add it to the cutlet mass, knead again.
- Form lush rounded blanks, roll in a breading mixture.
- Warm the vegetable oil in a frying pan to a light haze and fry portions over medium heat for 4-5 minutes on each side. They should be covered with dark golden
crust. Serve hot.
