How to cook fish cakes?

Как приготовить рыбные котлеты?

Everyone knows that a fish is necessary, but not all children like to eat it simply roasted or stewed, someone does not like to mess with bones, as someone just too young to choose bones. Come to the aid of fish cakes, which not only help to simplify the consumption of fish and save when asked what to do with this dry, lean fish.

How to prepare at home delicious fish cakes from pike?

Ingredients:

  • fillet of pike – 1 kg;
  • olive oil refined 80 g;
  • onions – 2 PCs.;
  • white baton rifled – 8 slices;
  • egg – 2 PCs.;
  • garlic – 2 cloves;
  • milk – 210 g;
  • flour – 55 g;
  • vegetable oil — 40 g;
  • Sol.

Cooking

First soak in milk white bread, just do not forget to trim the baked crust, because it softens very bad, especially the lower part of the bread. In total, you need about 300 grams of soaked, but pressed from the milk bread. This is the ideal ratio for fish tacos. Fillet cut into convenient to grind in a meat grinder pieces, onion peel and also roughly chop, and the garlic, if you still going to put in the mince, you can not grind. Bread is well soaked, but not dry, and press reload to the fish. All these products are grind with the help of kitchen appliances. In the resulting mince add salt and two eggs. It is also necessary to increase the fat content of the product, add the olive oil, for yourself, you can add good pork fat but for children, it is better olive oil. After, it is necessary to knead well and beat the stuffing on the walls of the cookware in which you interfere. Now cover and leave in the fridge for a couple of hours. This cooling minimizes the probability that the patties will spread on the pan, the meat will become more viscous and sticky. In all other respects, as with other cutlets, and make better all at once, to make them the same size, and then, alternately paniro in flour, cook in a pan with heated vegetable oil.

How to cook fish cutlets of walleye Pollock in the oven?

Ingredients:

  • fillet of Pollock – 0.7 kg;
  • salmon fillet – 100 g;
  • rolled oats – 5 tbsp;
  • carrot – 1 PC.;
  • onion – 1 onion;
  • salt;
  • refined olive oil – 35 g

Cooking

Pollack is not finely chop, just for convenience when shredding. Salmon also prepare just cut, generally this fish we need simply to increase the fattiness of the meatballs, you can use any other oily fish, red just gives even its unique taste. Vegetables are cut, naturally pre-washing and clearing. And now with the help of kitchen appliances recycle all products produced in the beef. Then salt it and sprinkle it in cereal, they not only substitute for bread the cutlets, razbuhnut and giving lightness, but you will replace by using the adhesive properties of such a binding ingredient in fish cakes as an egg. In advance preheat the oven to 180 degrees. Well kneaded the meat for half an hour and let it rest in the fridge, and cereal while will absorb moisture and swell. Only have to place the formed patties on an oiled sheet and leave to prepare for 20 minutes.

How to make fish cutlets from minced salmon?

Ingredients:

  • minced salmon – 0,5 kg;
  • onion – 1½;
  • white bread – 4 slices;
  • vegetable oil – 40 g;
  • egg – 1 PC.;
  • milk – 150 g;
  • breadcrumbs;
  • Sol.

Cooking

Trim the crust from slices of white bread and pour the milk crumb. While the bread will absorb the milk,Как приготовить рыбные котлеты? peel and chop blender or other appliances onion. Mix the minced fish with the resulting puree onion, then add to the milk squeezed from the bread, the egg and don’t forget to season with salt. Now all this is well and thoroughly stirred for several minutes. When cooking chops of this fish to increase the fat is not necessary, as the salmon itself is pretty greasy, unlike, for example, from pike or Pollock. The stuffing is ready for making cutlets refrigerate not less than two hours. It now remains to form cutlets, to break them in bread crumbs and fry in a pan with a little vegetable oil.