Appetizing, tender and dietary fish cakes - 10 delicious recipes that can diversify the diet and surprise the 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 will be an excellent addition to potatoes, rice, pasta and vegetables.
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Pollock fish cakes - step by step recipe
Alaska pollock fish cakes are prepared in much the same way as meat cakes. The main thing is to pay special attention to the choice of quality fish, because this will affect the taste of the final dish. Experts advise buying pollock in carcasses, rather than fillets, which are often poured with a large amount of glaze. An additional component of the product will be starch, which will help cutlets to become lush and juicy during the frying process.
Preparing fish treats from pollock - 3 small carcasses, onions, potato starch - 1 tbsp. In addition, you need to take 2 eggs, slices of loaf, salt, spices and a little vegetable oil for frying.
- Freshly frozen pollock carcasses need to be defrosted a little by putting it on the bottom of the refrigerator. After removing the fins, remove the insides and skin. Then, using a sharp knife, the fillet is cut off and cleaned of bones.
- In a container, put slices of loafs and pour it with milk, leaving for deoxidation for several minutes.
- Pass the pollock meat through a meat grinder along with onions.
- After driving in the eggs, mix everything thoroughly.
- There, add the loaf chopped in a meat grinder. Before you start grinding it, you should squeeze out the excess liquid.
- Add the right amount of salt, starch and spices to the minced meat.
Heat the oil in a frying pan, form small balls from the meat, add them and fry them on both sides until the crust appears.Pollock is a healthy diet fish. To keep all the nutrients in it, you can cook steamed cutlets.
Tasty recipe: stewed pollock recipe with carrots and onions
Cooking from cod
Cod refers to the budget dietary varieties of sea fish. It is rich in fats and amino acids necessary for the normal functioning of the internal organs and systems of a person. The fish does not contain carbohydrates, which allows you to eat it regularly, without fear of spoiling the figure.
To prepare the cutlets, you must take:
- cod - 1500 g;
- eggs - 2 pcs.;
- bread or loaf - several slices;
- milk - 450 ml;
- ground black pepper and salt - to taste;
- onion - 1 pc.;
- parsley - a couple of twigs.
In a deep bowl, fill the bread or loaf with warm milk and leave until the product is softened. Meanwhile, fish is being cut - removing fins, the inside and bones. To quickly remove the bones, it is recommended to use tweezers.
It is interesting: fish fillet knife
Fillet with onions and loaf is passed through a meat grinder, mixed with eggs and spices. After that, small balls are formed from the prepared meat, which are then sent to a double boiler or to a pan. So that the stuffing is not sticky in the hands during cooking, you need to moisten your fingers and palms with water. Serve ready-made cod fish patties with mashed potatoes or rice, garnished with parsley branches.
Cooking with potatoes
Potatoes are added to the forcemeat in order to make it softer and more juicy.
To prepare cutlets for 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, in salted water, boiled potatoes in their “uniforms”. Onion is fried in oil in a pan and cut into cubes. Then a fish fillet, onion and peeled potatoes are passed through a meat grinder. Chopped garlic, egg and spices are added to the minced meat. Everything is thoroughly mixed until a homogeneous mass is obtained. In Turkey, cooks forcemeat knead for 15-25 minutes to make it beaten, homogeneous. It is believed that so prepared cutlets will turn out more juicy and tasty.
Read also:how to cook fish cakes
When the stuffing is ready, balls are formed from it, crumble in breadcrumbs and sent to a tray lined with cling film. After preparation, they are sent to the refrigerator for 15-20 minutes, after which they are fried on both sides in vegetable oil.
Fish fingers for children
Many small gourmets absolutely do not want to eat fish dishes 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 chefs invented a wonderful and easy-to-follow recipe for fish sticks, which kids will be happy to crunch 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 oily) is cleaned of skin, bones and viscera, dried and cut into small strips. Next, you need to take 3 small containers, beat in the first egg, pour the crackers in the second, and flour in the third. To get a beautiful rosy color of sticks, add turmeric to a bowl with flour. This seasoning is absolutely safe for children's health and is an excellent natural dye. Here, to flour and turmeric, you need to pour a little salt, mixing everything thoroughly.
Each fish strip should be wetted alternately in flour, then in eggs and breadcrumbs. In the process, you can include children who are interested in cooking, and then try their masterpieces.
Ready fish sticks need to be laid out on a tray, shifted with parchment or cling film. Then they go to the freezer for freezing.The frozen product is cooked in a 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. This can be avoided with the help of semolina, which will make the dish airy, juicy, 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.;
- salts;
- spices;
- sunflower oil.
Frozen carcasses of frozen fish a little and milled. Soak the baton in water or milk. Fish fillet, loaf and onions are passed through a meat grinder, mixed with eggs, semolina, salt and spices. Stuffing should be thoroughly mixed, covered with a film and refrigerated for about 35 minutes to swell the cereals.
Using wetted hands, form cutlets from minced meat and fry over medium heat. In addition, you do not need to roll workpieces in breadcrumbs - the semolina will give them a crust. Serve the finished dish with buckwheat porridge or potatoes.
Fish cakes in the oven
The cutlets in the oven are dietary and more useful than those that are cooked in a pan.
From the ingredients should be taken:
- fish fillet - 600 g;
- 0.5 tbsp. milk;
- stale bread - 120 g;
- egg;
- onion;
- salt;
- butter - 60 g.
Dry the fish fillet and pass through a meat grinder. Soak bread in a container, cut onions separately. Add crushed bread, onions, eggs, spices to the minced fish, knead 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.
Steamed in a slow cooker
You can quickly cook cutlets in a slow cooker, complementing 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.
Fish fillet is minced in a meat grinder. A loaf previously 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 steam cooking pan, oiled. Pour boiling water into the container from the multicooker, put the wire rack with the product. Cook the dish in the "steaming" 25 minutes, serve warm.
Canned fish cutlets
Who owns this recipe is not known for certain. Maybe it was invented by travel lovers or mineral seekers who spent a lot of time away from home. Who was it - the story is silent, but over time many fish cutlets were liked by 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 onions, sprinkling them with ginger. After that add potatoes chopped as for soup and continue to fry. Then canned food and spices are added to the vegetables. Stew for 20 minutes over low heat, bay 0.5 tbsp. hot water.
After cooking, mix the mass thoroughly with a blender or a crush, cool slightly and form small flat strips from it. Fry in a pan, pre-roll in breadcrumbs.
Lean salmon recipe
You can cook fish cakes in the post from pink salmon. They prepare about 3 hours.
From the ingredients should be taken:
- pink salmon - 900 g;
- onions - 2 pcs.;
- dried mushrooms - 200 g;
- white bread - 250 g;
- flour - 0.5 tbsp .;
- salt and spices.
Soak the mushrooms for 1.5 hours. Fish milled by removing the entrails and bones. To make the 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 the patties and fry them, rolling them first in breading.
From salmon
You can cook cutlets from salmon fillet or minced meat (the latter option is more convenient and budget).
To prepare the dish you should stock up:
- minced salmon or fillet - 500 g;
- onions - 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 filled with warmed milk. Fillets and onions are passed through a meat grinder, mixed with pressed 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 extinguished in a microwave oven at maximum power.
