Uncomplicated recipe fish cakes with rolled oats step by step with a photo.

A simple recipe for fish cakes with hercules from author's cuisine with a photo and step by step description cooking. Easy to prepare at home in up to 1 hour. Contains only 171 kcal.

• National cuisine: Author's cuisine
• Type of dish: Second courses
• Complexity of the recipe: Uncomplicated recipe

• Prep time: 12 minutes
• Cooking time: up to 1 hour
• Servings: 7 servings
• Calorie count: 171 kcal

7 servings ingredients

• Pollock fillet 500 g.
• Oat flakes Hercules 0.75 stack.
• Chicken egg 1 pc.
• Bulb onion 1 pc.
• Pepper mix to taste
• Thyme thyme 5 g.
• Oregano dried oregano 0.5 tsp
• Sea salt to taste
• Bread crumbs 4 tbsp. spoon
• Vegetable oil 2 tbsp. spoon

Step by step

1. Fish cutlets it is very easy to cook with rolled oats. The cutlets are soft and tender. Fillet of any fish is suitable for cutlets. I made pollock fillet. It is advisable to use hercules one that does not require long cooking. I added to the minced meat onion(forgot to add in the photo), egg, sea salt, a mixture of peppers, oregano and thyme (aka thyme). You can add your favorite spices and herbs and regular table salt. I fry cutlets in odorless sunflower oil.
2. The first step is to defrost the pollock fillet and dry it from excess moisture, for example, with a paper towel. Then turn the fillet through a meat grinder. Scroll the peeled onion with the fish through a meat grinder.
3. I drove an egg into the minced fish, added rolled oats, sea salt, a mixture of peppers, oregano and thyme. And she mixed the cutlet mass thoroughly. As I said, instead of sea salt, you can use a simple one, and instead of a mixture of peppers, thyme and oregano, add any spices you like.
4. Now we will form cutlets from the cutlet mass. I got seven cutlets.
5. Then each cutlet must be breaded in breadcrumbs, and immediately put them in a well-heated frying pan with vegetable oil.
6. First, fry the cutlets on both sides. The fire is average.
7. Then we reduce the heat to minimum, cover the pan with a lid, and bring the cutlets to full readiness... The time is about 15-20 minutes.
8. Ready-made fish cakes can be served with mashed potatoes or just with vegetables.

What to consider when making pike cutlets? What is better to add to the minced meat so that the ready-made culinary masterpieces turned out to be juicy, tasty and soft? How to cut a pike? All these questions will be covered in an article by a culinary expert.

Necessary materials

It is better to cut the pike with rubber gloves, put on cotton gloves on top, so that the fish does not slip in your hands and is firmly fixed. It is recommended to use a well-sharpened narrow knife or a special fish cleaning tool. If the pike has a strong smell, sprinkle it with lemon juice. To speed up the process, it is better to pre-scald the pike with boiling water, put it in a bowl of warm water with a few drops of vinegar diluted in it.

All kitchen utensils should be removed from the cutting table, and polyethylene should be placed on the stove on the kitchen table. Empty the sink from the dishes, prepare a bowl and cutting board - glass or plastic (not wood, as it will absorb the aroma). You will also need salt to dust the tail so that the fish does not slip out during work.

It should be noted that it is more convenient to clean live pike than frozen one. If you purchased frozen fish, it is better to do it right after the scales thaw.

Procedure

1. First, wash the pike under running water to remove mucus, pour boiling water over it, clean it by holding the tail and removing the scales from the tail to the head (or remove along with the skin). Be careful not to injure yourself as the pike has sharp teeth.
2. Remove the fins with a knife or scissors. The bones can be pulled out with tweezers. Cut the cartilage between the head and abdomen, cut the skin on the abdomen to the tail, make a shallow puncture near the head so as not to damage the internal organs. Remove the giblets and use a knife to remove the gills. If the knife hits something hard and doesn't go further, just change the angle and continue cleaning.
3. If a yellowish or green liquid has leaked onto the table, the gallbladder is apparently affected. In this case, you need to thoroughly rinse the fish, especially in those places where bile got into, so that the meat does not acquire a bitter taste when you start cooking it.
4. Remove the skin and air bubble (white film along the ridge) and remove blood clots from under it. Place the fish with the meat facing up, then insert a knife between the skin and the loin and cut the skin at an angle. Wash the outside and insides of the fish, and then grind the fish in a meat grinder into a homogeneous mass.

Features of cooking pike minced meat

Pike meat is dry, therefore, in order to make a more high-calorie dish, you can add lard, other types of fish, vegetables, milk, eggs, bread to the minced meat, then the minced meat will become more tender in texture.

Minced pike can be used in the preparation of various dishes: cutlets with a crispy crust, ruddy pies for soup, juicy dumplings with sour cream, fragrant fish roll, tender soufflé, delicious pies and crispy puff envelopes.

Pike - low in calories and dietary product, its fat content is about 1%. Its protein is digested in 2.5-3 hours. Pike cutlets without lard are juicy, they can be served at any celebration or family dinner, they go well with a variety of side dishes, from mashed potatoes to rice. When setting the table, it is good to decorate the cutlets with herbs and lemon wedges, and pour sour cream or tomato sauce into a separate bowl.

With fried onions

The cooking process is simple, it will take about half an hour: add chopped onion, eggs, salt, spices to the minced fish and fry the cutlets on. Can also be used as a beneficial supplement raw potatoes, grated cheese, fresh chopped herbs. If you want the patties to turn out fatter, add lard, zucchini and other ingredients to the minced meat for juiciness. Fried onions will add softness to finished culinary products.

To prepare pike cutlets with fried onions, you will need: 1 kg of fillet, 2 slices of a white loaf, 2 eggs, 3 onions, half a teaspoon of sugar, 100 g of milk, sunflower or olive oil for frying, salt and spices.

Chop the bread and soak in milk or filtered water. Peel and finely chop the onion and fry until golden brown. Fish fillet stir with 2 eggs (it is better to beat them beforehand), squeezed bread. Add salt and sugar, mix everything with fried onions. Now you need to make balls from this mass and fry them in oil.

Another recipe from the same ingredients: stewed cutlets. You will also need Bay leaf and allspice; for more juiciness, you can add grated young zucchini. Put the minced meat balls with vegetables in a deep saucepan, on them - onions, peppers, bay leaves. Pour in so much boiling water that it covers the entire contents of the pan, simmer for about half an hour under the lid.

Pike cutlets are served with mashed potatoes, buckwheat or rice, generously sprinkled with herbs.

With lard

To cook cutlets with lard, you need to take half a kilogram of pike fillet, 200 grams of loaf, 1 glass of milk, about 100 grams of lard, 1 onion, 1 egg, salt, spices, flour and vegetable oil for frying.

The loaf should be chopped and soaked in milk for half an hour. Combine all ingredients, form patties, roll in flour and sauté in oil. First, turn on high heat so that they acquire a crispy crust, then reduce it, cover the pan with a lid and simmer the patties until tender. The pike cutlets, the recipe for which we have given, are ready!

They can be served with vegetables, mashed potatoes or rice, garnished with parsley leaves or dill sprigs.

For cooking, you will need 500-600 grams of pike fillet, 1 egg, 1-2 onions, 2-3 cloves of garlic, 100 grams of dried white bread, salt. Greens to taste: parsley, dill, cilantro, as well as ground spices: black pepper, ginger, cumin. For frying - sunflower oil.

Peel and wash the garlic and onion, it is better to dry the greens and tear off the leaves. Pass them together with the fillets through a meat grinder (or in) and chop until smooth.

Add bread soaked in water and 1 yolk to the mixture, salt, add spices, mix. It is better to beat the protein in and add to the minced meat, and then cook cutlets from the mixture (about the size of a table tennis ball), frying them until golden brown 3 minutes on each side.

A step-by-step recipe for cutlets and a photo of each stage of preparation are given on our website.

With semolina

On the fillet of 1 pike, take 1 egg, 1 onion, 3 tablespoons of semolina, a small bunch of dill, breadcrumbs, black pepper, olives, salt, sunflower oil for frying.

Twisting the fillet in a meat grinder, add the onion, semolina, finely chopped dill. Season with pepper, salt and mix well. Beat the egg and add a little salt. Pour the breadcrumbs onto a plate. Moisten your hands and form balls of minced meat, inside each you can put an olive without pits and filling, flatten them with your palm, dip them in an egg, then in crackers.

Fry the resulting cutlets in a skillet until golden brown on both sides for about 15 minutes.

They can be served with any side dish.

Baked in the oven

Add the loaf, garlic and onion chopped in a meat grinder to the minced meat, drive in 2 eggs, mayonnaise, spices and salt to taste into the mixture, mix well. We form cakes, dip each in grated breadcrumbs and put on a greased baking sheet.

First, bake the patties for about 20 minutes at 180 ° C, pour water onto a baking sheet, grease the patties with butter and send them to the oven for another quarter of an hour.

400 g minced pike, 1 egg, 2 tablespoons of oatmeal, half a bunch of greens of garlic and green onions, 2 cloves of garlic, 3 tablespoons of crackers, 2 tablespoons sunflower oil, salt.

Break the egg into a bowl of minced meat, add a little water, salt, oatmeal fast food, bread crumbs, mix until smooth. Add chopped greens of garlic and onions, cloves of garlic, leave the mixture to swell for a quarter of an hour. We form cutlets, roll them in breadcrumbs.

We put it in the form, activate the "Fry" mode, close the lid, after 10 minutes. turn over meat balls to the other side. Cook the cutlets for another 5 minutes with the lid open. Thanks to oatmeal, the pike cutlets, the recipe for which is given here, become juicier and stay soft for longer.

With rice

400 grams of pike fillet, 250 grams boiled rice, 1 onion, 1 medium carrot, 1 egg, pepper, salt, a slice of white loaf, breadcrumbs.

Grate the carrots on a grater, chop the onions, mix them, this mixture is fried in a pan for 5 minutes. Skip the fish in a meat grinder, add fried onions and carrots to the minced meat, the crumb of bread soaked in water or milk.

Add rice, 1 egg, salt, add pepper and spices to taste, mix, form cutlets, dip them in crackers. On the high fire fry on both sides until golden brown, reduce heat to low, fry under the lid until cooked.

With cottage cheese

For minced meat you will need: 800 g of chilled pike fillet, 250 grams of cottage cheese, a piece of dried white bread, bread crumbs, dried dill, salt, black pepper, 1 tablespoon of butter.

For cooking, add dried dill, cottage cheese, pepper to the minced meat, salt, mix gently and form cutlets. Then roll them in crackers, fry in butter for about 10 minutes, first with the lid open, and then with the lid closed. The cutlets are ready. After cooling down, you can serve them with mashed potatoes and herbs.

Secrets and subtleties of cooking pike cutlets

1. Fish is a perishable product, so minced meat does not need to be kept in the air for a long time, especially in summer. Try to cook the minced meat as quickly as possible by putting it in the refrigerator for storage.
2. To make the cutlets soft, it is recommended to add a little lard, pork or butter to the pike minced meat. This will improve their taste and make them more appetizing.
3. For pike cutlets to acquire a sweetish flavor, you can add grated carrots or potatoes to the minced meat.
4. Don't overdo it with spices! Many beginners, out of excess of feelings or lack of experience, try to add a wide variety of spices to the minced meat, thereby drowning out the taste of pike. In this case, the proverb is appropriate: "Simplicity is the best petty."
5. In large fish, you can cut out the liver and fry it separately with onions, so you can treat your loved ones with a very appetizing dish.

Conclusion

The simplicity of the recipe is the key to excellent taste. Do not try to add as many ingredients as possible to cutlets, so as not to "clog" the taste of fish with them.

Enjoy the process of cooking and absorbing the cutlets! Good appetite!

Pike fish cakes are among the most popular dishes on every day. Not all housewives know how to make them, but those who have such experience spoil their loved ones with them often. If there are family members in the house who are fond of fishing, the dish is also profitable, it allows you to feed everyone with a delicious and hearty dinner without spending money on purchasing expensive products... Suitable as a side dish for pike cutlets fried potatoes, vegetables that won't ruin you either.

The process of cooking pike fish cakes differs little from cooking similar products from minced meat... But not all housewives undertake to make them, as they are afraid that as a result the dish will turn out to be dry and will have a specific smell. These problems are easy to fix if you know a few subtleties.

Step by step video recipe

• To neutralize the unpleasant odor of mud, the pike can be soaked in milk. Cope with this task and spices: thyme, rosemary, parsley, dill. Adding them to the minced meat will make the cutlets fragrant.
• To avoid getting small bones into the minced meat, the pike is first cut into fillets, then turned through a meat grinder 2-3 times. From the first time, some bones may remain.
• Pike meat is not a fatty food. This is good for dieters, but bad for gourmets who prefer juicy dishes... To add juiciness to the products, grated potatoes, lard chopped in a meat grinder are added to the minced meat.
• Onions also help to give juiciness to cutlets. It also allows you to fight a specific odor. It can be chopped in a meat grinder or cut into small pieces. It is undesirable to reduce the amount of this ingredient relative to that specified in the recipe.
• To make the cutlets juicy, they are fried in boiling oil over medium to high heat. When they are browned, reduce the intensity of the flame and cook the patties for another 10 minutes in a pan or in another way. They can be stewed, baked, steamed.

The technology for cooking fish cakes may vary depending on the recipe, but general principles will still remain the same.

The classic recipe for pike cutlets

• pike - 1 kg;
• onions - 0.2 kg;
• chicken egg - 1 pc .;
• butter- 20 g;
• salt, spices - to taste;
• wheat flour - how much is required;

• Peel, cut, chop the pike with a meat grinder.
• Add finely chopped or minced onion to the minced fish.
• Break an egg into a bowl of minced meat. Knead the minced meat and beat to make it tighter.
• Add melted butter, salt and spices. Mix thoroughly.
• Put the minced meat in the refrigerator for half an hour.
• Form from minced fish dipping his hands in cold water, medium-sized cutlets. Bread them in flour. Place in boiling oil.
• Fry over medium heat, without a lid, until the bottom of the patties are well browned.
• Turn over, cover, reduce heat, and cook for 10 minutes.

If you want the cutlets to turn out more tender, after turning them on the other side, fry for a minute without reducing the heat, then pour in the mixture of milk and water (50 ml of milk and 100 ml of water), cover and simmer, reducing the intensity of the flame, 7-8 minutes ...

Pike cutlets with semolina

• minced pike - 0.5 kg;
• loaf - 0.3 kg;
• milk - 150 ml;
• semolina - 100 g;
• chicken egg - 2 pcs.;
• onions - 0.2 kg;
• fresh parsley - 50 g;
• vegetable oil - as needed;
• salt, pepper - to taste.

• Dry the loaf, grind with a blender, pour over with warm milk. After 10 minutes, squeeze, put in a bowl. Add a raw egg, mix thoroughly.
• Peel the onion, cut into several pieces, chop with a meat grinder or blender. Without kitchen appliances onions can be grated.
• Mix the minced pike with onion, loaf, egg.
• Add parsley, finely chopped with a knife.
• Add salt, spices, half of the semolina indicated in the recipe. Whisk with a mixer, then knead with your hands.
• Heat oil in a skillet.
• Blind small cutlets, bread them in the remaining semolina, put in a pan.
• Fry on both sides for 5-6 minutes.
• Cover and let cook on low heat. For this, 5-7 minutes is enough.

Cutlets with semolina are tender and fluffy. They are eaten with pleasure not only by adults, but also by children.

Pike cutlets with bacon and cabbage

• pike meat - 0.6 kg;
• onions - 100 g;
• lard - 100 g;
• white cabbage - 100 g;
• loaf - 150 g;
• milk - 100 ml;
• chicken egg - 1 pc .;
• salt, seasonings - to taste;
• bread crumbs - as needed;
• vegetable oil - as needed.

• Turn the pike fillet through a meat grinder.
• Peel the onion, chop it coarsely.
• Chop a cabbage leaf.
• Rotate the onion and cabbage through a meat grinder, add to the minced meat, stir.
• Add egg, seasonings, salt, stir again.
• Combine with a loaf soaked in warm water.
• Knead the minced meat with your hands.
• Brown the cutlets on both sides in a skillet, transfer to a baking sheet.
• Place in an oven preheated to 180 degrees, bake for 15 minutes.

Juicy pike fish cakes made according to this recipe will hardly leave anyone indifferent.

Pike cutlets with cottage cheese

• pike fillet - 0.35 kg;
• cottage cheese - 150 g;
• chicken egg - 1 pc .;
• garlic - 3 cloves;
• butter - 40 g;
• instant oatmeal - 60 g;
• flour - 50 g;
• salt, pepper - to taste;
• vegetable oil - as needed.

• Examine the pike fillet carefully, remove the bones with tweezers. Chop the fillets into small pieces with a knife.
• Mash cottage cheese with a fork, combine with chopped fish.
• Add egg, salt, spices. Knead the minced meat, beat it off, refrigerate.
• Cut the garlic into slices, fry in oil, then remove from it.
• Mix flour with rolled oats.
• Form a patty, flatten it, place a small piece of butter in the center, lift the edges up and seal the butter.
• Breaded the cutlet in a mixture of flour and oatmeal, place in a frying pan with boiling vegetable oil.
• In the same way, blind, bread and put the rest of the cutlets in the boiling oil.
• Fry them on both sides for 6-7 minutes.

Ready cutlets have a dark golden color, look appetizing, turn out to be very juicy. This unusual recipe it is worth taking note of those who monitor their health, but they need to cook cutlets according to it not in a pan, but in the oven or steamed.

The husband caught four pikes.

So beautiful, just a fairy tale about Emelya)! I was even sorry to cook them.
I want to immediately clarify that I am absolutely not indifferent to fish. I can live without meat, without milk and eggs too, although with difficulty, but without fish I can not at all. I eat forty to sixty grams a day, otherwise I'm not a human being!
In fish cakes, the most important thing is to cleanse the fish from scales, entrails and bones. This process is the longest. Moreover, the pike is not a crucian, it does not fit in the sink, you have to clean it in the bath!

We clean the pike / clean - I mean the spouse, since I myself injure my hands all the time, my husband protected me from cleaning the fish /

from scales, bones and fins.

Cut off the head.

We leave. Then we'll cook the fish soup!

The resulting fillet is passed through a meat grinder.

To prevent the pieces from getting stuck, it is better to grind them.

At the same time letting half a glass of rolled oats swell.

If you take more, the cutlets will be very dry, if you put them a little, they will fall apart.
We clean the onion. We take a large one. The more onions, the more juicier cutlets.
You can pass through a meat grinder, you can cut into cubes, this is how you like more. Can be chopped in a blender.

I do this manipulation in different ways, depending on the time allotted for cooking cutlets, on makeup / if my eyes are painted. grind in a blender /.

I try not to turn the onion into mush.

We pass bacon or bacon through a meat grinder, it also depends on your desire. I had a spy

so they missed it.

But you can also raw bacon, It's OK. The main thing is that it is porky. If you don't eat pork, replace with the fat you eat: olive oil, sunflower oil, or butter. If you do not add fat, the patties will be very dry. if the fat is not at all acceptable, replace it with a milk and egg mixture.
Mix the twisted pike fillet with bacon with large quantity Luke.

Add the swollen oatmeal, egg and spiced salt.

Mix everything thoroughly. It is better to stir with a spoon, I do not accept stirring by hand.

We try it for salt. The mass should be of a consistency like not a thick dough, it is better to put salt less than the norm. The fact is that during frying, onion juice and bacon will partially go away. Thus, the salt will be sufficient.
Minced meat is ready. We heat the pan. I fry in a Teflon-coated frying pan, I don't add oil, the bacon melts and the cutlets are perfectly fried "in their own juice."
I fry on a fire below average. Since it is necessary to give time for the rolled oats to cook. Fry each side until golden brown.
I form cutlets in a round shape, but you can also oval. Many people roll fish cakes in bread crumbs, I do not really like with breadcrumbs.
Cutlets are fried for about 30-35 minutes.

Serve hot, but cold they are delicious too!
They taste very much like poultry or veal. Delicate, juicy. just melt in your mouth!

Counting pike cutlets great alternative meat dishes.

Cooking time: PT00H30M 30 min.

To cook delicious fish cakes in a slow cooker, you do not have to buy expensive and noble fish. Cutlets from pollock in a multicooker are no worse and no less tasty.

Moreover, this fish is healthy. Nutritionists advise to discard neglect of pollock and consume it at least twice a week. I will not insist that you strictly follow the recommendations of nutritionists regarding pollock (besides, I myself do not comply). How many times a week there are, of course, you decide. And I will just "throw" an idea delicious cooking fish cakes.

Instead of the traditional minced meat filler, bread soaked in milk, I use oatmeal in my fish cakes. In my opinion, with them it turns out "easier", more magnificent and juicier. For a long time I did not dare to deviate from the classics and replace bread with rolled oats. Chance helped - I turned the fish, was going to continue kneading the minced meat, but ... there is no bread in the house ... not a crumb. It's winter outside, the frost is strong, and it's too lazy to run to the store. It was here that I remembered about the flakes. Since then, pollock cutlets with oat flakes cooked in a slow cooker often appear on our table. I hope you enjoy them too.

Here in a slow cooker, only this time from red fish.

Ingredients for fish cakes

1. Pollock (fillet) - 1 kg
2. Chicken egg - 1-2 pcs.
3. Bulb onions - 1 pc.
4. Oat flakes "Hercules" (instant) - ¾ cup (volume 250 ml)
5. Cream (milk) - 60 ml
6. Salt to taste
7. Ground black pepper - to taste
8. Crackers or flour - for breading
9. Vegetable oil - for frying

1. First of all, you need to cut the pollock carcass into fillets, and then scroll through a meat grinder. I didn't cut the carcass, but bought ready-made fillet in a briquette for cutlets. It's so convenient for me that I really don't like the procedure of evisceration, separation from bones, etc. But fillets in a briquette have their drawbacks - fillets are too watery. Therefore, after defrosting, you have to wring out the pollock, like linen after washing, getting rid of the liquid. The peeled onion can be put into a meat grinder along with the fish, and you can then add it to the minced meat in a chopped form (I did not immediately scroll with the onion). We take eggs depending on their size. If large, one is enough. Small ones - take two. Hercules, as I have already noted in the ingredients, should be instant. My cream is 10%. But, if there is more fat, it's even better. After all, pollock is not a fatty fish. And to add a little fat, it is preferable to use even 10% cream than milk. With salt, pepper, butter and flour or breadcrumbs, I hope everything is clear and no explanation is required.

2. Add the egg (or eggs), cream (chilled, straight from the refrigerator), finely chopped onion (if it was not cranked with the fish), salt and pepper to the pollock (cranked, of course). Mix everything well with a spoon or hands. At the same time, we raise the minced meat and throw it. Because of these actions, the minced meat absorbs all moisture, and our cutlets will not fall apart when frying in the future. As a result, the mass should not turn out liquid, but sticky.

3. Then pour in the oatmeal and mix well again. Lifting and tossing is no longer necessary. Now we need the rolled oats to be evenly distributed in the minced meat. Further, as any cutlet mass, we give the minced meat a rest. Moreover, the flakes should be given time to "swell". Therefore, cover the bowl with a lid or tighten cling film and leave it in the refrigerator for an hour.

4. It's time to make cutlets. We “pinch off” pieces of minced meat and form cutlets of our favorite size and shape (as we are used to). Roll the cutlets in flour or breadcrumbs (also to your taste and whoever is used to it).

5. Next, pour a little sunflower or olive oil and turn on the device. Oursson MP5010PSD has a wonderful Fish mode. On it, that fish in pieces, that in the form of cutlets, it is just great to fry. I turned on this mode, I will cook with the lid open. Let the oil warm up for a few minutes. Then we lay out the cutlets so that they are not cramped (I make 4 pieces at a time, and the rest will go to the next turn), fry on one side for 10-15 minutes. (The "Fish" mode fries so delicately that the cutlets will not burn in 15 minutes.)

6. Turn the cutlets over and cook them for 10-15 minutes. If necessary, add some more oil. We take out the finished cutlets, but the multicooker continues to work and fries the following blanks for us.

7. Serve pollock cutlets with oatmeal. The choice of a side dish for them is yours. In the family we love with mashed potatoes (well, it's a classic after all) and with rice (especially saffron).