Fishcakes cooked according to this recipe go well with side dishes such as rice or mashed potatoes. As a sauce to the cutlets, you can serve hot lemon-oil sauce, homemade ketchup, cold sauce based on mayonnaise.
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For fish cakes you will need:
- 600 g of fish fillet;
- 100 g of onions;
- 50 g of wheat bread;
- 40 g of flour;
- 1 egg;
- 30 g of vegetable oil;
- 3 g of salt;
- 2 g of white pepper.
Cooking fish cakes
If the fish for cutlets is frozen - move it to the plus zone of the refrigerator and only the next day, get it to defrost. It is this method that avoids a large release of liquid. To fishcakes according to this recipe turned out juicy - quick defrosting is unacceptable.
Peel and chop onions. Add the white bread from which you previously cut the crusts. Pass with the fish through a meat grinder. Unlike the meat cutlet recipe, do not soak the bread. The liquid contained in the minced fish is just enough to get in touch (bread in the patties serves as a panada - a connecting element).
Beat the egg in the minced meat, salt, pepper and leave for 10-15 minutes for a "rest". At this moment, a reaction of interaction between the ingredients takes place in the minced meat. If fish cakes are formed immediately, the necessary mutual assimilation of tastes does not have time.
Divide the minced meat into balls weighing 60-75 g, give them a fairly flat oval shape, sharpening one end. If you wish, you can make ordinary round cutlets. Roll them in flour and fry in vegetable oil heated to white smoke. From this recipe you get 12-14 juicy and delicious fish cakes.