Everyone knows how rich the easily digestible fish protein is in microelements and how important it is to make at least 1 day a week fishy, ​​like in the good old Soviet public catering: if you like it or not, it's fish day on Thursday! It is not a problem to buy fish of all sorts in our time both in the market and in the supermarket, and if someone in the family loves fishing, then they have to cook fish more often ...

Among the rich fish cuisine - fish cakes on place of honor... For their preparation, the pulp of any type of fish is suitable, but more often silver carp, pollock, cod, hake, carp, pike perch and pike are chosen. You can buy ready-made minced fish, but experienced housewives more trust in the original fish material, fillets and whole carcasses of fish, fresh or frozen.

Cooking fish cakes is no more difficult than meat cakes, and with a successful performance they taste not only no worse - even better or cannot be distinguished, for example, from chicken ones.

You can include grated in the original minced meat raw potatoes, raw eggs, loaf crumb, lard, mayonnaise and even a little fatty minced pork - all at the discretion of the hostess. Fish cakes are prepared in the same way as meat cakes - there are no special rules. They can be fried, baked in the oven, steamed, stewed with anything, using your household appliances: from a frying pan and oven to a multicooker and an electric grill.

What foods do you need to make fish cakes?

Have you decided to cook the minced meat yourself? You will need a fillet of your preferred fish or a whole carcass, minced meat fillers: raw grated potatoes, raw egg, crumb white bread or a loaf, onions, a few cloves of garlic and spices according to the list of ingredients. You can make minced meat in a classic meat grinder with a large grate in order to keep the fish flesh juice as much as possible. All visible bones are removed before scrolling fish meat, and fillets of bony fish can be scrolled twice.

Fish cakes - a simple homemade recipe

For this simple home recipe can be prepared fried fish cakes from minced meat of any fish. For juiciness, add lard minced in a meat grinder to the minced meat from low-fat fish (pike, pike perch, pollock and hake).

Ingredients:

• fish fillet - 1 kilogram;
• fresh chicken egg - 1 piece;
• crumb of a loaf or white bread - 150 grams;
• fresh pork fat - 100 grams;
• vegetable oil - 100 milliliters;
• spices and salt to taste;
• breading material - crackers, semolina, flour.

We cook fish cakes according to a home recipe as follows:

1. Scroll the minced fish and add the necessary additives to it: the loaf crumb soaked in milk and slightly squeezed out, a raw egg, chopped pork lard, spices according to the recipe and personal choice. Knead and beat everything for splendor with a spoon,
2. Stick cutlets using breading material. Heat a clean, dry frying pan on the stove, pour in the required amount of vegetable oil and put the fish cakes to fry on both sides until tender. For a bright crust, turn up the heat at the end of the frying. Put the finished cutlets on a dish and allow to cool slightly - this will reduce the obvious smell of fish.

Recipe for fish cakes with fried onions

For cutlets according to this recipe, you can use the cheapest types of fish, because the smell of fried onions will eliminate and ennoble the smell of any fish, and the rest of the taste of fish cakes will depend on the skill of the hostess and the correct selection of ingredients.

Ingredients:

• fish fillet - 800 grams;
• crumb of white bread - 150 grams;
• fresh chicken egg - 2 pieces;
• onion - 2 onions;
• granulated sugar - 0.5 teaspoon;
• fresh milk - 100 milliliters;
• ground breadcrumbs - 1 cup.
• for extinguishing:
• onions - 1 onion;
• Bay leaf- 1 piece;
• salt, black pepper and sweet peas - to taste;
• water - 1.5 cups.

Cooking fish cakes with fried onions like this:

1. Mix the prepared minced fish with the chopped onion, fried on vegetable oil, and skip in a meat grinder or scroll in a blender.
2. Soak the bread crumb in milk, add to the minced meat skipped with fried onions along with salt and spices - knead everything thoroughly. It remains to stick the cutlets, roll them in the breading material.
3. Preheat a dry frying pan, pour vegetable oil into it and put alternately formed fish cakes for frying on high fire on both sides until a beautiful crispy crust.
4. Transfer semi-prepared fish cakes to a saucepan, pour over hot water just to cover the patties. Sprinkle on top with chopped fresh onions, salt, add bay leaf, ground black pepper and sweet peas.
5. Simmer fish cakes over medium heat, covered for 30-40 minutes. During this time, the cutlets will reach full readiness, pick up the juiciness and aroma of onions and spices. Put the finished cutlets on a dish and serve with a side dish and vegetables.

Canned Fish Cakes Recipe

Even canned fish can be used as minced meat for fish cakes. It sounds a little strange, but it's worth trying - it turns out delicious. The recipe is budgetary - one canned food of any fish in oil, standard weight, is enough. The addition of semolina makes this minced meat bulky, and the cutlets need to be sculpted small, because when they are fried, they double in size. In the role of the main filler of canned meat mince, you can use flour, boiled rice and raw potatoes, grated.

Ingredients:

• canned fish in oil - 1 jar 240 grams;
• fresh chicken eggs - 3 pieces;
• semolina - 6-8 tablespoons;
• fresh onion - 1 onion;
• baking soda - 0.5 teaspoon;
• salt and black pepper to taste.

Gravy:

• fresh carrots - 1 root;
• onion - 2 onions;
• tomato paste - 1 tablespoon;
• vegetable oil - 2-3 tablespoons;
• bay leaf - 1 piece;
• salt and pepper to taste.

Prepare canned fish cakes as follows:

1. Open the canned food and drain the broth from them. Transfer the contents to a suitable container and knead thoroughly with a fork.
2. Introduce everything into evenly chopped canned food necessary ingredients according to the recipe: raw eggs, chopped onions, semolina and spices - leave everything to swell for 40 minutes.
3. After 40 minutes, the minced meat should be thoroughly kneaded and cut into small size cutlets, taking into account their subsequent increase. Fry the patties over high heat until golden brown on both sides in vegetable oil until half cooked.
4. Put the cutlets in a saucepan, on the bottom of which you first place chopped fresh onions. Pour into the cutlets enough warm water to cover them, top with finely chopped onions and grated carrots, bay leaves, salt and spices, pre-fried with tomato in vegetable oil.
5. The cutlets may float at first, but during the stewing process over medium heat they will pick up moisture and return to the bottom. After 15-20 minutes, the canned fish cakes will be ready. You will get about 15-20 cutlets.

Recipe for fish cakes with cottage cheese

Fish cakes with cottage cheese - sounds peculiar, but it turns out very tasty. As you know, cottage cheese is a good "ally" of many products - and here it is in the best combination. The cutlets are juicy with a creamy curd accent - worth a try. Whether you have minced meat or make it at home from fish fillets, you need chopped vegetables. If the minced meat is ready, the vegetables can be grated.

Ingredients:

• fish fillet - 1 kilogram;
• cottage cheese of any fat content - 125 grams;
• loaf or white bread crumb - 200 grams:
• fresh milk - 100 milliliters;
• chicken egg - 1-2 pieces;
• vegetable oil - 100 milliliters;
• onion - 2 onions;
• fresh carrots - 1 root;
• salt, ground pepper and fish spices - to taste.

Prepare fish cutlets with cottage cheese like this:

1. Soak the crumb of white bread or loaf in milk or water. Prepare recipe vegetables, finely chop them in your preferred way. You can finely chop fresh dill if desired - it goes well with minced fish.
2. Prepare minced fish according to all the rules, avoiding the presence of seeds as much as possible - it is better to pass it through a large grinder.
3. Mix all the crushed ingredients (bread crumb soaked in milk, cottage cheese, vegetables and spices), add raw eggs and thoroughly knead the minced fish, from which to stick cutlets of any shape - the minced meat is quite plastic.
4. Dip the prepared fish cakes in the breading material, put them alternately in a deep-frying pan and quickly fry on both sides over high heat until golden brown, without a lid. Then reduce the heat to minimum and continue to fry for some time under the lid until tender, so that they become juicier and softer.

1. The amount of onion in minced fish depends on the fat content of the fish fillet: the fatter the fish, the less you need to introduce into the minced onion and, accordingly, vice versa: the lower the fat content of the fish, the more you need onions for the juiciness of minced meat.
2. By passing the fish fillets through the large wire rack, you retain the natural juices of the fish pulp, making the fish cakes tastier.
3. Additives in the form of chopped lard or low-fat mayonnaise add a pleasant juiciness to fish cutlets. Alternatively, add a small cube inside the minced meat when forming each cutlet butter.
4. Fans of a particularly crispy crust need to bread the cutlets in ground breadcrumbs or semolina twice, letting the first layer soak while the pan is heating. Dip the cutlets in breading again and place in the boiling deep fat as usual.

Fish is rich in phosphorus and other beneficial elements, so it must be introduced into the diet weekly. It is good to have a fisherman in the family - then valuable raw materials in the refrigerator will not be transferred. The rest will have to go to the market or store for fish, for example, to cook cutlets. For which the flesh of almost any fish is suitable, but the most popular are hake, pollock, silver carp, cod, carp, pike perch, pike cutlets. Eggs, bread or potatoes are often added to the minced meat, vegetables, cottage cheese, lemon can also be included, some add lard, mayonnaise or fatty for juiciness minced pork... Everyone is guided by their own taste. Cutlets are fried, steamed, baked, stewed, using both the usual means - a frying pan and oven, and more modern household appliances - a double boiler, multicooker, grill, microwave.

Fish cakes - food preparation

If cutlets are made from fish fillets, it must be chopped. Usually, for this they use a meat grinder with a large grate so that the minced meat grains are larger in order to preserve the meat juice. During grinding, visible bones are manually removed from the fillet, and the rest are simply grinded or accumulated under the knife of the meat grinder. Strongly bony fish, such as pike, are best twisted twice, especially if cooking for children.

Fish cakes - best recipes

Recipe 1: Fish Cakes

The easiest recipe for making delicious fried fish cakes. If you use fish of lean varieties - pike, pike perch, pollock, hake, add 100 g of lard for juiciness (twist in a meat grinder).

Ingredients: fish fillet - 1 kg, 1 egg, 150g of white bread, milk (for soaking bread slices), lard (if necessary) - 100g, salt, breadcrumbs for breading, vegetable oil for frying.

Cooking method

Pour the bread over with milk and soak until soft. Cut lard and fish fillets into slices and twist. Add egg, soaked bread, salt. Knead the mass and mold the cutlets. If they are poorly formed due to liquid minced meat, add a little flour for viscosity. Heat oil in a frying pan, fry the cutlets in it until tender. They turn out juicy, with a beautiful golden brown.

Recipe 2: Fish Cakes with Fried Onions

For minced meat, you can use the cheapest fish, the cutlets will still be very tasty. As the advertisement says - if there is no difference, why pay more. Therefore, everything can go to work, even the "cat" herring. Distinctive feature recipe - fried onions are added to the minced meat. It gives a special taste and mutes the fishy smell.

Ingredients: fish fillet - 0.8 kg, 3 slices of white bread (100-150 g), vegetable oil, 2 eggs, 2 onions, sugar - 0.5 tsp., salt, pepper. For stewing: water, salt, 1 onion, 1 bay leaf, black pepper and allspice.

Cooking method

Soak the bread or loaf. Chop the onion at random and fry. Pass the fish fillets and fried onions through a meat grinder. Add eggs, soaked bread, sugar, pepper, salt. Knead the minced meat, make cutlets and fry. Do not bring to readiness, only until a beautiful crust is formed. Then put them in a saucepan, chop the onion on top, add bay leaves, 2-3 allspice peas and the same amount of black. Season with salt and water so that it almost covers the cutlets. Close the lid and simmer for about half an hour, maybe forty minutes. During this time, the cutlets will absorb the liquid and become very juicy. They need to be transferred to a dry plate; the remaining onions and broth are no longer needed.

Recipe 3: Canned Fish Cakes

Cutlets from canned fish? Why not. It turns out to be an excellent economy option, and also delicious. They need to be made not very large. Due to the presence of semolina, which swells, the cutlets increase, if not twice, then one and a half times exactly. Semolina is sometimes replaced with flour, potatoes, boiled rice, but this recipe specifies semolina. The number of ingredients is calculated for a standard can of canned fish in oil - 240g. Any fish - sardines, saury, mackerel.

Ingredients: 1 canned fish in oil, 3 eggs, 6-8 tablespoons. lies. semolina, onion, 1/3 tsp. soda, pepper, salt. Gravy: 1 carrot, salt, pepper, table. lies. tomato paste, vegetable oil, 2 onions, 1 bay leaf.

Cooking method

Drain the liquid from the jar, knead the fish well. It is convenient to do this with a fork directly in a jar or plate. Add the rest of the products - eggs, one chopped onion, spices, semolina and leave for forty minutes. The groats should swell.

Finely chop the onion, finely grate the carrots and fry. Add tomato to vegetables and fry it for a minute with onions and carrots.

Form small patties, fry them until crusty and put in a saucepan, on the bottom of which you can chop a raw onion in half rings. If the minced meat turns out to be thin, you can put it in the pan with a spoon. Put frying with tomato, lavrushka leaf on top of the cutlets, add salt and pour a liter of water. First, the patties will float up, and then soak up the water and sink to the bottom. They take 15-20 minutes to prepare. The yield is about 15-20 pieces, depending on their size.

Recipe 4: Fish cakes with cottage cheese

Just do not be afraid of the presence of cottage cheese in the minced meat. It will not spoil the taste of the cutlets, on the contrary, it will add juiciness to them. It is easier to grind vegetables in a meat grinder, but if you use ready-made minced meat, so as not to specially collect and install a meat grinder, you can grate onions and carrots. Use shallow holes for carrots and rough or large holes for onions. In this case, it is better not to cut off the tail of the onion - it is convenient to hold on to it when rubbing the remnants of the onion.

Ingredients: 1 kg of fish pulp, 2 onions, 1 carrot, 5 slices of white bread or loaf, half a pack of cottage cheese (125g), half a glass of milk, pepper, 1-2 eggs, salt, vegetable oil, optional - spices for fish.

Cooking method

It is better to soak slices of bread in milk, but you can also soak in water. Do not run to the store for a carton of milk if it is not at home. The slices should be the same size as a loaf of bread or a loaf for lunch.

Fish fillet cut, removing the bones that come across, and pass in a meat grinder through a large wire rack. Change the large wire rack to a fine wire rack and twist the onion, soaked bread and carrots. Mix with minced meat, add eggs, cottage cheese, salt, spices. Some also add finely chopped fresh dill. But this is not for everybody, although fish and dill are combined well.

It remains to knead the minced meat well and form the cutlets. To make them look more attractive and crisp, it is better to roll them in breadcrumbs or semolina. First, fry on one side without covering, then turn over, close the lid so that they are steamed, and continue to fry until a beautiful crust.

- Onions give the fish cakes a juiciness, so the less fatty fish you use, the more onions you should add to the minced meat.

- To grind fillets in a meat grinder, it is better to use a large grate - this way the cutlets are tastier, because they retain more juice.

- To give the finished products tenderness, some cooks advise adding a piece of chopped bacon, low-fat mayonnaise to the minced meat, or, forming cutlets, put a small piece of butter inside.

- To achieve a crisp crust, it is necessary to bread the cutlets in semolina or ground breadcrumbs before frying. Let them lie down for a while while the oil is warming up in a skillet, then breaded again, only then fry.

To make the cutlets more uniform, it is recommended to take large fish. You can quickly remove all the bones from it. Small fish you need to grind in a meat grinder several times. Only in this way will all the bones be crushed and will not be felt when using ready-made cutlets.

Secrets of making delicious fish cutlets

When preparing such a dish for children, fish should be minced twice. You can also grind it using a kitchen machine or a blender. Minced fish cutlets are steamed, grilled, in a slow cooker, oven or in a regular pan. Cooking secrets:

• It is important to choose fresh product... The gills of the fish should be light red. An unpleasant smell indicates staleness.
• Better to choose not very fatty fish. River, sea, lake are suitable: cod, halibut, pilengas, pink salmon, pollock, pike perch, pike.
• If the fish is too dry, add a small amount of fat to it.
• You can buy ready-made minced meat, but if it is frozen, the product loses some of its moisture during defrosting. As a result, the juiciness of minced fish cutlets deteriorates.
• To fasten the minced meat, eggs, vegetables, a stale loaf soaked in milk, herbs, cereals, bacon and even cottage cheese are added. Before frying, cutlets are breaded in breadcrumbs, flour, bran, and ground cracker.
• You need to lay out the products only in a well-heated frying pan so that they do not lose their juiciness.
• For fish spices, turmeric, tender curry, ground ginger, nutmeg.
• When molding, hands need to be dipped in cold water... It is recommended to pre-hold the minced meat in the refrigerator for half an hour. So cutlet mass will get thicker.

Pollock fish cakes

• Time: 40 minutes.
• Servings Per Container: 6 Persons.
• Difficulty: easy.

According to this recipe, minced fish cakes are prepared with the addition of zucchini. It is better to grate their pulp, and not interrupt in a blender - this way the vegetable in the cutlets will taste. You can use hake instead of pollock for the recipe.

Ingredients:

• semolina - 3 tbsp. l .;
• garlic - 2 cloves;
• bread crumbs - 40 g;
• sunflower oil - 2 tbsp. l .;
• onion - 1 pc.;
• pepper, salt - to your taste;
• zucchini - 1 pc.;
• pollock fillet - 1 kg;
• egg - 1 pc.

Cooking method:

1. Grind the clean and dried fillet to the state of minced meat together with garlic and onion.
2. Peel the zucchini and grate it. Drive an egg into it, add salt and pepper.
3. Mix minced fish with zucchini, add semolina, stir.
4. Form patties, bread them in breadcrumbs.
5. Fry in hot oil until golden brown on each side.

River fish recipe

• Time: 1 hour 30 minutes.
• Servings Per Container: 3 Persons.
• Difficulty: easy.

Fillet of freshwater fish is better for cutlets than other types. Their advantage is the guaranteed absence of allergies in children. In addition, large freshwater fish have rigidity, so cutlets from them are obtained as meat.

Ingredients:

• white onion - 1 pc .;
• table salt - to your taste;
• river fish in the form of fillets - 200 g;
• semolina - 3 tbsp. l .;
• ground fine pepper - a pinch.

Cooking method:

1. Rinse the fish fillets, dry them, examine them for small bones.
2. Using a blender, grind together with the peeled onion, salt and pepper.
3. Add semolina, stir, put in the refrigerator for an hour.
4. Form cutlets, roll in semolina.
5. Fry in a hot skillet until golden brown.

Pink salmon dish

• Time: 1 hour.
• Servings Per Container: 6 Persons.
• Difficulty: medium.

Fish cakes, like meat cakes, can be cooked with various sauces. Classic version gravy - from tomato paste... It can be replaced fresh tomatoes, but before grinding, you need to remove the skin from them.

Ingredients:

• onion - 1 pc.;
• pink salmon - 1 kg;
• greens - 1 bunch;
• water - 200 ml;
• ground black pepper - a pinch;
• carrots - 2 pcs.;
• egg - 1 pc.;
• vegetable oil - 4 tbsp. l.

Cooking method:

1. Rinse the carcass, separate the fillet from the bones, skin, cut into slices.
2. Cut one peeled onion and one carrot into 4 pieces.
3. Grind herbs, vegetables and fish using a meat grinder.
4. Drive an egg into the finished minced meat, salt, add pepper, mix.
5. Blind cutlets, fry them on both sides until golden brown.
6. Dilute the paste with water, pour this mixture into a frying pan with cutlets.
7. Simmer for about 15 minutes.

How to make fish cakes? A recipe with a photo will best answer this question, because the fish must be carefully prepared and chopped. Fillets of large fish can be chopped with a knife. Chopped fish cakes, such as fish cutlets from pink salmon or fish cakes from chum salmon, are a recipe for making simple fish cakes from a minimum of food. By the way, salmon fish cutlets, salmon fish cutlets are incredibly tasty fish cakes. To keep the fish cakes from falling apart, make fish cakes with semolina. This recipe is also good because you can cook lean fish cakes with semolina, that is, fish cakes without eggs. We get dietary and low-calorie fish cutlets. Fish cutlets from river fish- budget fish cakes. Photos in recipes will tell you how to make pike fish cakes, perch fish cakes, crucian carp fish cakes or pike perch fish cakes. The recipe depends on what kind of fish cakes you will make. So the recipe recommends cooking catfish fish cakes or silver carp fish cutlets in the oven, since fish cakes cooked in the oven are cooked without oil. Saltwater fish for fish cakes is also good. There are many recipes, as well as types of fish: juicy fish cakes from mackerel and delicious fish cakes from pollock, recipe for fish cakes from sole and fish cakes from pink salmon, recipe for fish cakes from pangasius and fish cutlets from hake, recipe for fish cakes from gobies and fish trout cutlets, blue whiting fish cakes recipe, sardine fish cakes and haddock fish cakes, recipe for fish cakes from salmon mince, fish cakes, tilapia fish cakes, capelin fish cakes and many others. By the way, the "secret" simple recipe for fish cakes - canned fish cutlets. Canned fish cutlets will help out when you need to cook as soon as possible Tasty food... But back to the cutlets from raw fish... If you have fatty fish for cutlets, then juicy fish cutlets will turn out without any special tricks. Moreover, it is recommended not to fry them, but, for example, to make fish cakes in a slow cooker or cook steam fish cutlets. The recipe for dry fish cutlets requires more complex manipulations. We will tell you how to cook delicious cutlets from cod. The recipe for fish cutlets from cod or other lean fish is simple, since these are cutlets from fish fillets, you do not need to choose bones. We recommend making such fish cakes with bacon, the recipe also advises that before frying the fish cakes, thoroughly bread the cod minced fish cutlets to preserve the juice. Hake fish cakes are also recommended. And if you don't want to fry fish cakes, the recipe in a slow cooker suggests cooking, for example, stewed fish cakes in tomato sauce.

Moms, of course, want to know how to cook fish cakes for children. The recipe for making fish cakes will tell you how to cook fish cakes for your child and what is added to the fish cakes so that the baby will like them. To reduce the specific fishy smell, make fish cakes with rolled oats or fish cakes with rice. Recipe for fish cakes with vegetables, such as fish cakes with carrots, fish cakes with cabbage, or fish cakes with potatoes, too good way cook fish cakes. The recipe for children must necessarily be as useful as possible, so we recommend making fish cakes with cottage cheese. The recipe for children suggests cooking fish cakes in the oven, because baked fish cakes are softer than fried fish cutlets. And for kids, we recommend making steamed fish cakes, since fish cakes in a double boiler are very healthy cutlets from minced fish.

On our site you will learn how much to fry fish cakes, how to cook fish cakes from pollock fillets, how to fry pollock fish cakes. Photos in the recipes will show the order in which the cutlets are cooked. We offer you such recipes as canned fish cakes and pike fish cutlets, steamed diet fish cakes and fish cutlets in the oven, salmon minced fish cutlets and baby fish cutlets, cod minced fish cutlets and fish cakes with cheese , recipe for herring fish cakes and fish cakes with potatoes, recipe for fish caviar cutlets and canned fish cutlets, recipe for steamed fish cakes. The video fish cakes recipe will help you understand the intricacies of cooking.

Appetizing, tender and dietary fish cakes - 10 very delicious recipes, with which you can diversify the diet and surprise the household. They are prepared on the basis of the main product - minced fish, with the addition of vegetables, cereals and various spices. Fried, steamed or cooked in the oven, fish cakes are a great addition to potatoes, rice, pasta and vegetables.

Pollock fish cakes are prepared in almost the same way as meat ones. The main thing is to pay special attention to the choice of quality fish, because this is what will affect the taste of the final dish. Experts advise buying pollock in carcasses, not fillets, which are often poured big amount glaze. An additional component of the product will be starch, which will help the cutlets become fluffy and juicy during the frying process.

Fish delicacies are prepared from pollock - 3 small carcasses, onions, potato starch- 1 tbsp. Additionally, you need to take 2 eggs, pieces of a loaf, salt, spices and a little vegetable oil for frying.

1. Freshly frozen pollock carcasses need to be thawed a little by placing them on the bottom of the refrigerator. Then remove the fins, remove the insides and skin. Then, with the help of a sharp knife, fillets are cut off and cleaned of bones.
2. Put pieces of loaf in a container and pour milk over it, leaving it to dry for a few minutes.
3. Pass the resulting pollock meat through a meat grinder along with onions.
4. After driving in the eggs, mix everything thoroughly.
5. Add the loaf chopped in a meat grinder there. Before starting to grind it, squeeze out excess liquid.
6. Add the required amount of salt, starch and spices to the resulting minced meat.

Heat the oil in a frying pan, form small balls from the minced meat, flatten them and fry on both sides until golden brown. Pollock is useful dietary fish... To keep everything useful material in it, you can cook steamed cutlets.

Cooking with cod

Cod is a budget dietary variety sea ​​fish... It is rich in fats and amino acids necessary for the normal functioning of human internal organs and systems. The fish does not contain carbohydrates, which allows you to eat it regularly without fear of ruining your figure.

To prepare cutlets, you must take:

• cod - 1500 g;
• eggs - 2 pcs.;
• bread or loaf - several slices;
• milk - 450 ml;
• ground black pepper and salt - to taste;
• onion - 1 pc.;
• parsley - a couple of branches.

In a deep bowl, pour warm milk into the bread or a loaf and leave until the product turns dry. In the meantime, the fish is being cut up - the fins, insides and bones are removed. It is recommended to use tweezers to quickly remove the bones.

Fillet with onion and loaf is passed through a meat grinder, kneaded with eggs and spices. After from minced meat small balls are formed, which are then sent to a double boiler or pan. So that the minced meat does not stick to your hands during cooking, you need to moisten your fingers and palms with water. Serve ready-made cod fish cakes with mashed potatoes or rice, garnished with parsley sprigs.

Cooking with potatoes

Potatoes are added to the minced meat in order to make it softer and more juicy.

To prepare cutlets according to this recipe you will need:

• fillet of any fresh or frozen fish - 0.5 kg;
• potatoes - 3 tubers;
• onion - 1 pc.;
• chicken egg - 1 pc .;
• garlic - 1 clove;
• breadcrumbs;
• salt and spices;
• vegetable oil.

First, potatoes are boiled in salted water. Diced onion is fried in oil in a frying pan. Then fish fillet, onion and peeled potatoes are passed through a meat grinder. Chopped garlic, egg and spices are added to the minced meat. Everything is thoroughly kneaded before receiving homogeneous mass... In Turkey, cooks knead the minced meat for 15-25 minutes so that it turns out to be knocked down, homogeneous. It is believed that so ready-made cutlets will turn out to be more juicy and tasty.

When the minced meat is ready, balls are formed from it, rolled in breading and sent to a tray lined with cling film... After the workpieces are sent to the refrigerator for 15-20 minutes, after which they are fried on both sides in vegetable oil.

Fish sticks for children

Many little gourmets do not want to eat fish dishes at all because of the specific smell and taste. However, the fish is quite valuable and required product for a growing organism, it should be in the children's diet several times a week. What to do in this case? Famous culinary experts have invented a wonderful and easy-to-use recipe for fish sticks, which kids will gladly crunch and ask for more.

To prepare a dish, you should take:

• haddock - 0.5 kg;
• flour - 0.5 tbsp.;
• turmeric - 1 pinch;
• beaten eggs - 2 pcs.;
• sunflower or olive oil;
• bread crumbs - 220 g;
• salt.

Fish (it is better to take haddock or any other not very fatty) is cleaned of skin, bones and entrails, dried and cut into small strips. Then you need to take 3 small containers, beat the eggs in the first, pour the crackers into the second, and flour in the third. To get a beautiful ruddy color of the sticks, add turmeric to a bowl of flour. This seasoning is absolutely safe for children's health and is excellent natural dye... Here, to flour and turmeric, you need to pour a little salt, mixing everything thoroughly.

Each strip of fish should be alternately soaked in flour, then in eggs and breadcrumbs. In the process, you can include children who will be interested in cooking, and then try their masterpieces.

Ready fish sticks must be laid out on a tray, shifted with parchment or cling film. Then they go to the freezer for freezing. The frozen product is cooked in a pan in sunflower oil, and then in the oven for about 5 minutes at a temperature of 190 degrees.

With the addition of semolina

Fish does not contain a lot of fat and when cooking cutlets, you can get a fresh dry product. It is possible to avoid this with the help of semolina, which will make the dish airy, juicy, and delicate in taste. You can combine it with any kind of sea fish that is at hand.

Cutlets are prepared from:

• fresh frozen fish - 650-700 g;
• eggs - 2 pcs.;
• loaf - 4 pieces;
• semolina - 1.5 tablespoons;
• onions - 1 pc.;
• salt;
• spices;
• sunflower oil.

Defrost and mill the frozen fish carcasses. Soak the loaf in water or milk. Fish fillet, loaf and onion are passed through a meat grinder, mixed with eggs, semolina, salt and spices. The minced meat must be thoroughly mixed, covered with foil and refrigerated for about 35 minutes for the cereal to swell.

With hands moistened with water, form cutlets from minced meat and fry over medium heat. Additionally roll the workpieces into bread crumbs no need - semolina will give them a crispy crust. Submit ready meal together with buckwheat porridge or potatoes.

Fish cakes in the oven

Cutlets in the oven are dietary and more useful than those cooked in a pan.

• fish fillet - 600 g;
• 0.5 tbsp. milk;
• stale bread - 120 g;
• egg;
• salt;
• butter - 60 g.

Dry the fish fillets and mince them. Soak the bread in a container, chop the onion separately. Add to minced fish chopped bread, onions, eggs, spices, mix everything and form cutlets. Put them on a greased baking sheet, pour melted butter on top and send them to bake for 35 minutes at a temperature of 210 degrees.

Steamed in a slow cooker

You can quickly cook cutlets in a slow cooker, adding and improving their taste with any hard cheese.

For cooking you will need:

• fish - 550 g;
• loaf - 150 g;
• cream - 120 g;
• cheese hard varieties- 100 g;
• egg;
• spices and salt.

Fish fillet is minced in a meat grinder. A loaf pre-soaked in cream is added to it. This also introduces grated cheese, egg and spices. Everything is well mixed until smooth, and patties are formed. They should be folded into a greased steaming dish. Pour boiling water into a container from a multicooker, put a grill with the product. Cook the dish in the "steaming" mode for 25 minutes, serve warm.

Canned fish cutlets

Who owns this recipe is not known for certain. Maybe it was invented by travel enthusiasts or mineral seekers who spent a lot of time away from home. Who it was - history is silent, but over time, canned fish cutlets fell in love with many because of the ease of preparation and excellent taste.

From the ingredients you should take:

• potatoes - 2 pcs.;
• canned food in oil - 180 g;
• a small onion;
• garlic;
• chopped ginger - 0.5 tsp;
• cardamom;
• granulated sugar;
• Bay leaf;
• turmeric;
• breadcrumbs;
• a pinch of red pepper and cinnamon;
• 35 g butter.

Lightly fry the garlic, finely chopped onion in heated oil, sprinkle with ginger. Then add the potatoes chopped like a soup and continue to fry. Then canned food and spices are added to the vegetables. Simmer for 20 minutes on low heat, pour 0.5 tbsp. hot water.

After cooking, mix the mass thoroughly with a blender or crush, cool slightly and form small flat strips from it. Fry in a frying pan, pre-roll in breadcrumbs.

Lean pink salmon recipe

You can cook fish cakes in fasting from pink salmon. They take about 3 hours to prepare.

From the ingredients you should take:

• pink salmon - 900 g;
• onions - 2 pcs.;
• dried mushrooms - 200 g;
• white bread - 250 g;
• flour - 0.5 tbsp.;
• salt and spices.

Soak the mushrooms for 1.5 hours. Mill the fish by removing entrails and bones. To make the minced meat more juicy, it is better to chop the fillet with a knife, without using a meat grinder. Boil the mushrooms in a little salted water, then chop them with onions, passing through a meat grinder. Mix chopped fillet, bread, mushrooms, onion and spices, form cutlets and fry them, roll them in breadcrumbs.

Salmon

You can cook cutlets from salmon fillet or minced meat (the latter option is more convenient and budgetary).

To prepare a dish, you should stock up on:

• minced salmon or fillet - 500 g;
• onions - 1 pc.;
• chicken egg - 1 pc.;
• white loaf - 1 slice;
• milk - 0.5 tbsp.;
• bread crumbs;
• vegetable oil;
• salt and pepper.

The soft part of the loaf is poured with warmed milk. Fillet and onion are passed through a meat grinder, mixed with squeezed bread. An egg, spices are added to them, cutlets are formed. They need to be fried in vegetable oil, browning on both sides. If desired, the finished product can be folded into a container, add a little boiled water and oil, and then stew in microwave oven at maximum power.