Fish cakes can be made from minced meat, but there is a recipe much easier and faster - chopped fish fillet cutlets. This method has many advantages!
- First of all, when you buy a filet, you know exactly what kind of fish and what quality of food you cook. But what they put into the ready stuffing is another question ...
- Secondly, it is much easier to cut the fillet into pieces, rather than scroll in a meat grinder, and then wash it.
- Thirdly, you save not only your strength, but also time.
And such burgers are very tasty! Even if your households do not like fried fish, beautiful and delicious chops will agree to try.
This fishcake recipe is lean because it does not contain eggs. In the usual version, 1 chicken egg is added to the mince. The task of this ingredient is to bind minced meat so that the burgers do not fall apart. But it is possible to choose an alternative for the lean version - a product that also has binding properties, for example, starch or raw potatoes, grated on a small grater.
For the preparation of minced meatballs, a fillet of low-fat sea fish is suitable, the best codfish - pollock, cod, hake or hoki.
In breaded, you can use not only the usual crackers, flour or semolina, but also a mixture of cereals - sesame and flax. Black and white mottled dressing looks elegant and unusual.
- Cooking time: 30 minutes
- Servings: 4-5
Ingredients for minced fish fillet
- 2 medium pollock fillets;
- 1 small onion;
- 1 tbsp. l corn starch;
- 3-4 tbsp. l flour;
- 2-3 tbsp. l breadcrumbs;
- 1 tbsp. l flaxseed or black sesame;
- 2 tbsp. l white sesame;
- salt, ground black pepper;
- a few feathers of green onions;
- cooking oil for frying.
Method of preparation of minced fish fillets
Rinse and dry the fish fillets. Cut into cubes approximately 1x1 cm
Peel the onion and, slicing as small as possible, add to the fillet.
Salt and pepper to your taste; You can add, in addition to salt and pepper, other favorite spices - a pinch of paprika or turmeric.
We pour in starch, mix it, then gradually pour the flour. Cutlets will be more beautiful and more useful if you add fresh herbs in them: onion feathers, parsley or dill.
When the consistency of minced meat becomes such that it will be possible to form burgers out of it - there is enough flour. Wet your hands in water, make small round patties and lay them on a plate or on a plate.
We put the breadcrumbs in the saucer and roll the cutlets into them from above and below, trying to keep the croutons from falling off to the sides - otherwise the seed mixture will not stick. However, you can make breading and completely from crackers.
But, if you want the cutlets to look original, we roll them side by side in a mixture of sesame and flaxseed.
And put it on the pan with well heated vegetable oil. For the first minute - two we roast on the fire more than average - so that the crust would clutch. Then, reducing the heat, cover the pan with a lid and cook for 5-7 minutes, until the meatballs are well steamed in the middle.
Gently turn over with a fork or spatula, fry from the second side until the crisp crust, no longer covering.
Ready cutlets remove on a plate.
Serve hot fish fillet patties garnished with greens, with a side dish of vegetable salad or cereal. Minced pollock patties are good both when they are cold and reheated. However, the most delicious they are freshly prepared - then the crust on rosy cutlets is deliciously crispy!
