All types of fish are rich in phosphorus, unsaturated fats like omega-3 and other beneficial components. Therefore, it must be entered into the weekly menu. Today I propose to fry fragrant, tender and juicy fish cakes.
Recipe content:
- General principles of cooking fish cakes
- Preparing food for fish cakes
- Interesting Facts
- Ingredients
- Step by step cooking
- Video recipe
General principles of cooking fish cakes
You can use the pulp of any fish to cook fish cakes. Although the most popular cutlets are pike, hake, pike perch, pollock, cod, carp, silver carp. The minced meat is mainly composed of eggs, bread, potatoes, and in some cases vegetables, lemon, cottage cheese, some add lard or mayonnaise. Each housewife is guided by the taste of her family. There are many ways to cook cutlets: steaming, frying, baking, stewing. To do this, use standard means - a frying pan, an oven or modern household appliances - a grill, microwave, double boiler, multicooker.
Preparing food for fish cakes
To make fish cakes, you must first grind the fish fillets. Usually, for this process, a meat grinder with a large or medium grate (ring) is used, or fillets are finely chopped with a knife. In both cases, the minced meat will have large grains and the meat juice will be preserved in it. It also follows from the fish fillet to remove as much as possible all visible large, medium and small bones. The rest of the bones are ground and are not felt in the cutlets, or they simply accumulate under the knife of the meat grinder. Strongly bony fish, such as pike, should be twisted twice, especially for the children's menu.
Interesting Facts
Fish contains amino acids such as taurine, tryptophan, lysine, methionine, which help to avoid serious diseases. They are also necessary for the human body in order to normally assimilate substances such as magnesium, sodium and calcium. Also, fish protein is digested by the human body much faster (about 2-3 hours), while it takes 5-6 hours to assimilate meat protein.
- Caloric content per 100 g - 104 kcal.
- Servings - 20
- Cooking time - 1 hour
Ingredients:
- Fillet of any fish - 2 pcs.
- Onions - 1 pc.
- Potatoes - 1 pc.
- Fish seasoning - 1 tsp
- Garlic - 3 cloves
- Mayonnaise - 1 tablespoon
- Salt to taste
- Ground black pepper - to taste
- Refined vegetable oil - for frying
Preparation of chopped fish fillet cutlets
1. Wash the fish fillets under running water, dry with a paper towel and chop finely with a knife. I advise you to buy ready-made fillets to speed up and simplify the cooking process. But if you have a whole carcass of fish, then you have to work hard and completely cut it. To do this, first clean the fish scales, cut off the fins, tail and head, gut all the insides and remove the ridge. Remove all visible bones from the remaining fillet and continue following this recipe.
2. Peel, wash and grind potatoes, garlic and onions in a meat grinder using the largest wire rack. Also, beat one egg into the minced meat.
3. Season everything with salt, black pepper, fish seasoning and mayonnaise.
4. Stir the minced meat well so that all products are evenly distributed.
5. Place the frying pan on the stove, pour in the vegetable oil and heat it well, since the cutlets are fried only on a very hot surface. After that, take a serving of minced meat with a tablespoon and put it in the pan, forming it into an oval or round cutlet. Fry the patties on both sides until golden brown, about 4-5 minutes on each side.
6. Ready cutlets, if desired, you can lightly sprinkle lemon juice and serve with mashed potatoes, spaghetti or any porridge.
See also a video recipe on how to make chopped chicken cutlets.
