Fish cakes can be prepared from zander, salmon, cod, pike or catfish - there are many options. Some housewives refuse pike, because they believe that cutlets from it will be dry, but this is a mistake. You just need to follow some rules to make the cutlets tasty and very juicy.
Pick your recipe
Minced meat spoils very quickly, so you need to cook cutlets from it very quickly, putting the minced meat in the refrigerator when it is not needed. You can not leave the minced meat in the fresh air for a long time - this applies to cases when you cook cutlets in the country or in nature.
Pike fishcakes will be juicy on one condition - you must add lard to them. In some cases, a small amount of fatty pork is used as an additive - the taste of the dish in this case changes slightly, but not for the worse. If there is no fat or fatty pork meat at hand, you can use good quality butter.
Recipes for fish pike patties often include carrots, milk, potatoes, or bread as ingredients to make minced meat more succulent. Carrots or potatoes are finely grated before adding to the mincemeat, but it must be remembered that these vegetables can make cutlets slightly sweet in taste, therefore they are used solely at the request of the chef. Bread is added to the patties in the proportions of 500 g of meat and 100-150 g of bread, and milk or water in an amount sufficient to make the bread soft. Bread is often replaced with breadcrumbs or semolina.
Pike cutlets can be seasoned with chopped herbs, pepper or dried herbs, but the number of seasonings and spices should be minimal, otherwise you can kill the taste of fish.
To cutlets do not lose juice during frying, it is recommended to brew them. For this, you can use crackers or bran.