Who does not like soft, juicy, tasty meatballs. Surely, neither small nor large will refuse them. And the presence of meat is not necessary at all, because cutlets are not only meat, but also fish and vegetable. One has only to learn to cook them correctly, and for any side dish you will always have delicious meatballs on the table.
Fish cakes are especially relevant and popular today. In addition to excellent taste, this dish can rightly boast of its benefits: fish is rich in fatty acids, vitamins, iodine, iron, phosphorus and other elements.
Pike fishcakes - general principles
For the preparation of fish cakes, many choose pike. The meat of this fish is soft and tender, in addition, the pike itself is often large and its cutting and processing takes less time than when using small fish. In addition, pike, due to its low calorie content, is considered a dietary type of fish, and even chicken meat can “envy” the protein content.
Cutlets are prepared from a standard set of products for this dish: minced meat, onions, spices, eggs. Sometimes they add white bread or a loaf soaked in milk or water into minced meat. Sometimes grated vegetables: for example, cabbage or potatoes. Often for juiciness use lard, sweet cream butter.
All ingredients, as expected, are crushed, mixed. The minced meat is thoroughly beaten and cleaned for half an hour or an hour in the refrigerator, after which cutlets of any desired shape are formed from it. Ready-made semi-finished products are rolled in breading: flour, breadcrumbs, chopped oatmeal.
Prepare fish cutlets from pike, frying, baking or steaming. Served with boiled or baked vegetables, cereals, legumes, pasta. Decorate cutlets with lemon and fresh herbs.
1. Pike fishcakes
Ingredients:
• 2 large pikes;
• egg - 2 pcs.;
• onion head;
• some flour for deboning;
• vegetable oil for frying - 100 ml;
• salt, seasoning for fish - 30 g each;
• parsley - 3 leaves;
• lemon - 2 slices.
Cooking method:
1. Rinse the pike, cut, take out the insides, remove the spine, remove the skin, rinse thoroughly again, twist the flesh through a meat grinder.
2. Stir the minced meat with the finely chopped onion, two raw eggs, add a little seasoning, salt.
3. Blind cutlets, sprinkle with flour.
4. Place the pike cutlets in a pan in hot oil, fry until cooked on both sides, about five minutes each.
5. Serve on a serving plate, garnish with parsley leaves and lemon slices.
2. Pike fishcakes in the oven
Ingredients:
• 1 big pike;
• a pair of onions;
• bread from flour of the first grade - 2 slices;
• 1 egg;
• 1 tablespoon of mayonnaise;
• a little oil for frying;
• 30 g of granulated sugar;
• a few cloves of garlic;
• 150 ml of milk;
• nutmeg, black pepper powder, salt - half a teaspoon.
Cooking method:
1. Make minced meat from prepared, chopped pike.
2. Mix with chopped onion, bread soaked in milk, raw eggs, add a little mayonnaise, squeeze garlic through the garlic, add a little salt, add nutmeg, a little sugar and allspice, mix everything thoroughly and make small cakes.
3. On a baking sheet, lay parchment paper, grease with sunflower oil and lay out the finished fish cakes.
4. Put the sheet in a preheated oven and bake a little more than half an hour at a moderate temperature.
5. When serving, put two fish cakes on a serving plate, put baked potatoes and slices of pickled cucumbers next to it.
3. Diet fish pike cutlets in a slow cooker
Ingredients:
• 4 big pikes;
• butter - 50 g;
• 1 chicken egg;
• onions - 1 pc.;
• 1 loaf;
• black pepper powder, salt, any seasoning - half a teaspoon.
Cooking method:
1. Cut the pike, rinse, roll the fillet through a meat grinder at the same time as a piece of butter and a soaked loaf.
2. Cut the onion into small crumbs and add to the minced meat.
3. Add a raw egg, salt, pepper, stir well.
4. Make small cakes, put in the capacity of the multicooker, set the cooking mode and cook a little less than half an hour.
5. Serve on a plate in two pieces with boiled rice or buckwheat, you can pour in milk sauce.
4. Pike fishcakes with pork fat
Ingredients:
• 2 small pikes;
• 1 loaf of flour of the first grade;
• a small piece of fat;
• milk - 250 ml;
• 1 onion;
• 1 chicken egg;
• flour - 2 handfuls;
• some vegetable oil;
• any seasonings, salt - 1 teaspoon without a hill.
Cooking method:
1. Cut the loaf into small pieces and soak in milk until completely softened.
2. Cut the fish, separate the fillet from the bones.
3. Grind the pike with a meat grinder, twist and lard in the same place.
4. Add onion - small crumbs, egg, salt to taste, pepper, add various seasonings.
5. Sprinkle the formed patties with flour, put on a frying pan with vegetable oil and fry on both sides for 8 minutes.
6. When serving, spread a few pieces on plates together with a small amount of mashed potato, pour over tomato sauce.
5. Pike fishcakes with fried onions
Ingredients:
• 5 large pikes;
• 3 slices of bread of the first grade;
• egg - 2 pcs.;
• 2 large onions;
• 10 g of granulated sugar;
• 150 ml of milk;
• some frying oil;
• salt, any seasoning, ground black pepper - 30 g each;
• fresh parsley - several branches;
• slice of lemon.
Cooking method:
1. Cut bread from the first grade flour into small slices, soak in milk (you can also in water).
2. Peel two onion heads from the husk, wash with cold water, cut into small cubes.
3. Put the onions in a pan with oil and fry until light brown.
4. Cut the fresh pike carcasses, remove the entrails from them, cut off the tails, heads, fins, remove the skin, roll the flesh through a meat grinder.
5. Add the soaked bread, raw eggs to the chopped fish mass, add salt, pour in the granulated sugar, stir everything thoroughly, put the fried onions and stir again.
6. From the prepared fish mass to form cutlets, put them on a hot oiled pan and fry on all sides for about ten minutes.
7. Serve ready-made fish cakes on portioned plates, as an independent dish, you can put pickles with tomatoes nearby, garnish with parsley branches and a slice of lemon.
6. Juicy fish pike patties with cabbage
Ingredients:
• 3 medium pikes;
• lard - a small piece;
• white loaf - 1 pc.;
• a small piece of white cabbage;
• milk - 5 tbsp. spoons;
• onions - 1 pc.;
• 1 chicken egg;
• any spice - 10 g;
• ground crackers - half a glass;
• sunflower oil for frying - 50 ml;
• fresh cilantro - 5 stalks;
• salt - half a teaspoon;
• cherry tomatoes - 5 pieces.
Cooking method:
1. Cut the pulp of the loaf into slices, soak in boiled milk, leave to soak for five minutes.
2. Prepare minced fish: gut the pike, take out all the insides, cut off the heads, fins, remove the skin, put a large grill in a meat grinder and roll the fish flesh.
3. Peel the onion, cut into small crumbs, lard into small cubes, chop the cabbage with a thin short straw, put it all into the minced meat together with the soaked loaf, and mix thoroughly.
4. With all the products, grill the mince again through the meat grinder, add a little salt, pepper, add seasoning, chopped cilantro, add the beaten chicken egg and stir well again.
5. Prepared minced meat into small koloboks, shape them in the form of cutlets, roll in ground breadcrumbs.
6. Gently place the patties in a well-heated pan with oil, fry on all sides for ten minutes.
7. Serve two or three pieces on serving plates, put a few cherry tomatoes next to them, and lay out sprigs of fresh cilantro.
7. Chopped pike fishcakes in haste
Ingredients:
• kilogram of fish fillet;
• onion;
• salt pepper;
• butter;
• egg.
Cooking method:
1. Cut the fillet into small cubes, put in a large bowl.
2. Add raw egg, salt, pepper.
3. Put chopped onion in minced meat, mix well again.
4. Remove the fish mass for an hour in the refrigerator.
5. After thoroughly kneading the minced meat, form the patties.
6. Heat the oil in a frying pan, fry the patties on both sides to a blush.
7. Serve hot.
Pike fishcakes - tips
• The taste of cutlets will turn out to be more saturated if you twist the pike flesh through a large lattice, but it is better to cut onions and vegetables as finely as possible. It is also permissible to chop a pike with a knife into small cubes.
• Minced meat must be kneaded for a long time and thoroughly with your hands, then the cutlets will turn out to be airy and especially tender.
• To prevent minced fish from sticking to utensils, it is recommended to cool all dishes. Stuffing will also not stick to your hands if, during the formation of cutlets, periodically lower your palms in cold water.
• Juicy pike cutlets are obtained by adding a little pork fat to the minced meat. In addition, when forming cutlets, you can put a piece of butter in the middle of the product.
• Pike fishcakes can easily be turned into zrazy if you make stuffing from eggs, fried vegetables or mushrooms. They can also be fried or baked, steamed. The main thing is that the filling is already cooked, not raw.
