Fish cakes are no less popular than meat cakes. In world culinary many recipes are known for this delicious and healthy dish. Such cutlets can be prepared from minced meat obtained from any fresh or fresh-frozen fish.
Pick your recipe
You will need
-
- To prepare the minced meat:
- 500 g of fish (preferably pollock or cod);
- 100 g of white bread;
- 1/2 cup of milk;
- 1 medium onion;
- 50 g of flour;
- 1 egg
- 50 g of lard;
- salt and pepper to taste.
- To prepare the filling:
- 2-3 onions;
- 300 g of mushrooms;
- 150 g of greens;
- 1 egg
- salt and pepper to taste.
Instruction manual
1
Prepare the filling for the cutlets. To do this, boil the mushrooms in a small amount of water and cut them into slices. Peel the onion, chop finely and fry it in vegetable oil. Add mushrooms to it, mix and keep on fire for another 2-3 minutes. Boil and chop the egg finely. Wash greens and chop. All ingredients must be mixed. Season the resulting mixture with salt and pepper to taste.
2
Cook the minced fish. Separate the fish flesh from the bones and, together with the bread soaked in milk, pork fat and peeled onions, pass through a meat grinder. Salt, pepper and add the raw egg to the minced meat. Stir until smooth, lush.
3
Spread a damp cotton cloth on the table. Put cakes formed from minced meat on it. On one half, place 1 tsp. fillings, and another - cover and form a patty. A wet towel is used here to make it easier to form cutlets from the cakes and “glue” their edges.
4
Dip the fish cakes with the egg and roll in breadcrumbs. Fry on both sides, first over high heat in an open pan, and then over low heat using a lid. Thanks to this processing, the patties will be juicy and well-done.
5
Put the finished dish in a pan, pour any sauce, sour cream with grated cheese or plain water with butter. Place in the preheated oven for a while.
Useful advice
To make the meat for the cutlets supple and flexible, knead it with your hands.
Minced meat patties can be steamed. So they turn out dietary and more useful.
Before forming the patties, put the prepared minced meat for a while in the refrigerator and let it “rest”.
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