Fish cakes are a great alternative to meat cutlets, especially since the process of making them is no different. And in the absence of pollock, you can cook fish cakes, in principle, from any fish fillet.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Since Soviet times, pollock has become the most popular fish among housewives. It was always possible to purchase it, both in winter and in summer. It was sold on all store shelves, was distinguished by its affordable cost, and dishes from it could be prepared for a wide variety of tastes. In addition to our country, pollock is a common fish in Germany, France, China, Great Britain and many other countries. And in Japan, pollock is generally considered an environmentally friendly fish. This fish is very healthy, it is rich in phosphorus, potassium, iodine, vitamins and easily digestible proteins.
In our country, this fish attracts housewives, primarily due to the price and availability, because you can buy it in every supermarket. However, with all the availability and usefulness, pollock does not differ in the most striking taste properties. It has a neutral and subtle taste, which makes the fish more versatile. by preparing it with all kinds of products, you can give the dish different flavors. Therefore, in order for it to turn out delicious, you should know what it is best to cook with, so that pollock turns out to be tasty, appetizing and aromatic. And this fish is combined with many products, but most often pollock is prepared with potatoes, onions, carrots, garlic, sour cream, mayonnaise, tomato paste.
It is advisable to buy chilled pollock, because frozen carcasses will have to be thawed, and for a long time, first on the bottom shelf of the refrigerator, then at room temperature. If the carcass was bought frozen, then you should pay attention to its integrity, and to freeze it without pieces of ice. Because even when frozen, pollock should have a uniform color and look clean and attractive.
- Caloric content per 100 g - 131.8 kcal.
- Servings - 15-16 pcs.
- Cooking time - 35-40 minutes
Ingredients:
- Pollock carcass - 1 pc. (weighing about 1 kg)
- Potatoes - 2 pcs.
- Onions - 2 pcs.
- Garlic - 2 cloves
- Eggs - 2 pcs.
- Mayonnaise - 2 tablespoons
- Seasoning for fish - 1 tsp
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
- Refined vegetable oil - for frying
Cooking pollock cutlets
1. Wash the carcass under running water and dry with a paper towel. Cut the fish in half lengthwise, remove the ridge, peel off the skin and inner film. You should have two fish fillets. Rinse them again and dry them dry.
2. Peel and wash potatoes, onions and garlic.
3. Twist the pollock fillets, onions, potatoes and garlic in a medium wire grinder. You can also use a blender or food processor for this culinary process.
4. Add eggs, mayonnaise, salt, pepper, fish seasoning and any favorite spices to the minced meat.
5. Stir the minced meat well so that all food is evenly distributed.
6. Form the minced meat into oval cutlets. Optionally, you can bread them in breadcrumbs or flour.
7. Put the frying pan on the stove, add vegetable oil and heat well. Put the cutlets to be fried, at the same time set a higher temperature. Cook them on one side for 2 minutes, then turn them over and cook for the same amount of time. Then reduce the temperature to medium and continue to fry the patties on each side for another 5-7 minutes.
8. Place the finished cutlets in a storage container and keep them in the refrigerator for about 3 days.
nine. Serve ready-made fish cakes with any side dish. Rice goes very well with fish. Mashed potatoes or spaghetti are also great.
See also a video recipe on how to cook lean pollock fish cakes.
