Everyone knows that there is a need for fish, but not all children like to eat it just fried or stewed, someone does not like to bother with bones, and someone just is still small to choose bones. Fish cakes come to the rescue, which not only help to simplify the consumption of fish, but they also save them when asked what to do with this dry, lean fish.
How to cook delicious fish cutlets from pike at home?
Ingredients:
- fillets of pike - 1 kg;
- olive oil refined - 80 g;
- onion - 2 pieces;
- white white threaded loaf - 8 slices;
- egg - 2 pieces;
- garlic - 2 teeth;
- milk - 210 g;
- flour - 55 g;
- vegetable oil - 40 g;
- salt.
Preparation
First of all, soak white bread in milk, but do not forget to prune the baked crust beforehand, because it softens very poorly, especially the lower part of the bread. In total, you need about 300 grams of bread, soaked, but already squeezed from the milk. This is an ideal ratio for fish cutlets. Cut the fillet into chunks that are convenient for grinding in a meat grinder, peel onion and cut too large, and garlic, if you still put it in minced meat, you can not grind it. The soaked bread is good, but do not wring it dry and transfer it to the fish. Grind all these products using kitchen appliances. In the resulting stuffing add salt and two eggs. It is also necessary to increase the fat content of the product, adding olive oil to it, you can add good pork fat for yourself, but for children, olive oil is better. After, it is necessary to mix well and even beat a bit of mincemeat about the walls of the dishes in which you interfere with it. Now cover and leave in the refrigerator for a couple of hours. This cooling minimizes the chances that the cutlets will spread in the pan, the mincemeat will become more viscous and sticky. In the rest everything, as well as with other cutlets, form the best all at once to make them the same size, and then, alternately panning in flour, cook in a frying pan with warm vegetable oil.
How to cook fish patties from pollock in the oven?
Ingredients:
- fillets of pollock - 0,7 kg;
- salmon fillet - 100 g;
- oat flakes - 5 tbsp. spoons;
- carrots - 1 piece;
- onion - 1 onion;
- salt;
- olive oil refined - 35 g.
Preparation
Alaska pollock is not finely chopped, just for convenience in grinding. Salmon is also prepared simply by slicing, in general, this fish we just need to increase the fat content of cutlets, you can use any other fatty fish, just the red gives it its own unique taste. Vegetables, too, slice, naturally before washing and cleaning. And now with the help of kitchen appliances, recycle all prepared foods in minced meat. After that, salt and pour oatmeal into it, they not only replace your bread in cutlets, swelling and giving airiness, but they will replace you with sticky properties such an obligatory ingredient in fish cutlets as an egg. In advance, turn on the oven 180 degrees. Well, mix the minced meat and let it rest in the refrigerator half an hour, and the oatmeal flakes soak up the moisture and swell. It remains only to lay out the formed cutlets on the oiled sheet and put to prepare for 20 minutes.
How to cook fish patties from minced salmon?
Ingredients:
- minced salmon - 0.5 kg;
- onion - 1 ½ pc .;
- white bread - 4 slices;
- vegetable oil - 40 g;
- egg - 1 piece;
- milk - 150 g;
- breadcrumbs;
- salt.
Preparation
Trim the crust from slices of white bread and pour the crumb with milk. While bread will absorb milk,