Pike fish cakes are among the most popular dishes for every day. Far from all housewives know how to make them, but those who have such experience often indulge their loved ones with them. If there are family members in the house who are fond of fishing, the dish is also profitable, it allows you to feed everyone a delicious and satisfying dinner without spending money on expensive products. Suitable as a side dish for pike cutlets fried potatoes, vegetables that won't ruin you either.
The process of preparing fish cakes from pike differs little from the preparation of similar products from pike. minced meat. But not all housewives undertake to make them, as they are afraid that as a result the dish will turn out 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 smell of mud, pike can be soaked in milk. Deal with this challenge and spices: thyme, rosemary, parsley, dill. Adding them to minced meat will make the cutlets fragrant.
- To avoid small bones getting 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 among the fatty foods. This is good for those who are on a diet, but bad for gourmets who prefer succulent dishes. To give the products juiciness, grated potatoes, minced lard in a meat grinder are added to the minced meat.
- The juiciness of the cutlets helps to give onions. It also allows you to deal with a specific smell. It can be ground in a meat grinder or cut into small pieces. It is undesirable to reduce the amount of this ingredient relative to that indicated in the recipe.
- To make the cutlets juicy, they are fried in boiling oil over medium or high heat. When they are browned, the intensity of the flame is reduced and the cutlets are cooked for another 10 minutes in a pan or in another way. They can be stewed, baked, steamed.
The technology for preparing fish cakes may vary depending on the recipe, but general principles will still remain the same.
Classic recipe for pike cutlets
- pike - 1 kg;
- onion- 0.2 kg;
- chicken egg - 1 pc.;
- butter- 20 g;
- salt, spices - to taste;
- wheat flour - as needed;
- Peel the pike, butcher, chop with a meat grinder.
- AT minced fish add finely chopped or minced onion.
- Crack the egg into the bowl with the minced meat. Knead the minced meat and beat it so that it is denser.
- Add melted butter, salt and spices. Mix thoroughly.
- Remove the minced meat for half an hour in the refrigerator.
- Form the minced fish by dipping your hands in cold water, medium-sized cutlets. Dip them in flour. Pour into boiling oil.
- Fry over medium heat without a lid until the bottom of the patties is well browned.
- Turn over, cover, reduce heat and cook for 10 minutes.
If you want the patties to be 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, chop with a blender, pour 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. With absence kitchen appliances onions can be grated.
- Mix pike minced meat with onion, loaf, egg.
- Add finely chopped parsley with a knife.
- Add salt, spices, half of the semolina indicated in the recipe. Beat with a mixer, then knead with your hands.
- Heat oil in a frying pan.
- Blind medium-sized cutlets, bread them in the remaining semolina, put them in a pan.
- Fry on both sides for 5-6 minutes.
- Cover with a lid and let it reach readiness at a low temperature. It takes 5-7 minutes to do this.
Cutlets with semolina are tender and fluffy. They are eaten with pleasure not only by adults, but also by children.
Pike cutlets with lard 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;
- breadcrumbs - as needed;
- vegetable oil - as needed.
- Turn the pike fillet through a meat grinder.
- Peel the onion, chop coarsely.
- Chop a cabbage leaf.
- Turn the onion and cabbage through a meat grinder, add to the minced meat, mix.
- Add egg, spices, salt, stir again.
- Combine with a loaf soaked in warm water.
- Knead the mince with your hands.
- Brown the cutlets on both sides in a pan, transfer to a baking sheet.
- Put in the oven, preheated to 180 degrees, bake for 15 minutes.
juicy fish cakes pike made according to this recipe is unlikely to 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;
- cereals fast food- 60 g;
- flour - 50 g;
- salt, pepper - to taste;
- vegetable oil - as needed.
- Carefully inspect the pike fillet, remove the bones with tweezers. Chop the fillet with a knife into small pieces.
- Mash the 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 hercules.
- Form a cutlet, flatten it, place a small piece of butter in the center, lift the edges up and seal the butter.
- Bread the cutlet in a mixture of flour and oatmeal, put in a pan with boiling vegetable oil.
- In the same way, blind, bread and put the rest of the cutlets in boiling oil.
- Fry them on both sides for 6-7 minutes.
Ready-made cutlets have a dark golden color, look appetizing, and are very juicy. This unusual recipe it is worth taking note of those who monitor their health, but they need to cook cutlets on it not in a pan, but in the oven or steamed.
How to cook tender, juicy and healthy fish cakes with oatmeal in the oven - very tasty step by step recipe with photo. Fish cutlets with hercules - a recipe in a slow cooker. Appetizing recipe tomato sauce to fish cakes with oatmeal.
Useful and delicious meatballs obtained from almost any fish. Suitable for both fatty and drier varieties. By supplementing minced meat with various products, unique results can be achieved. Vegetables and cereals often act as additives, which make the meatballs tender and melt in your mouth.
Try to cook fish cakes with oatmeal - the recipe combines these two ingredients very tasty, and the oatmeal soaked in milk gives the dish juiciness. It turns out quite satisfying, but at the same time light. And in baked form, such a dish will become your most desired dietary masterpiece.
Advice: it is better to use lean fish with a small amount bones. In this version, consider a hake. Pollock, cod, pike and zander are also great.
Fish cakes with oatmeal baked in the oven
Time for preparing: 45 minutes
Servings: 9
- calorie content - 198.3 kcal;
- proteins - 17.8 g;
- fats - 8.8 g;
- carbohydrates - 12.1 g.
Ingredients
- fillet or ready-made minced meat of any fish - 800 g;
- chicken egg - 2 pcs.;
- onions - 1 pc.;
- oat flakes - 4 tablespoons;
- milk 3.2% fat - 150 ml;
- sour cream 20% - 2 tablespoons;
- vegetable oil - 1 tbsp;
- dill greens - a few branches;
- lemon zest - 1 tsp;
- garlic, cloves - 2 pcs.;
- salt - to taste;
- a mixture of peppers - to taste;
- thyme and rosemary - to taste.
Step by step cooking
- Pour oatmeal flakes with a little warm milk. Let them swell for 10 minutes.
- If you purchased a fish fillet, and not ready-made minced meat, then cut it up. Remove the skin and check for bones. If necessary, remove them with culinary tweezers. Grind the fish with a knife or twist in a meat grinder.
- Grate the peeled onion. Chop the dill greens. Squeeze the garlic through a press. Combine all these ingredients with minced fish and soaked oatmeal. Mix thoroughly.
- Peel the lemon peel with a special knife or grate it on a fine grater. Add to the resulting cutlet mass along with eggs and sour cream. Salt and pepper everything. Add thyme and rosemary.
- Mix well and beat out the cooked minced meat. This is necessary so that during the baking process the meatballs do not fall apart and have a neat shape.
- Put the mass prepared for the cutlets in the refrigerator for 10 minutes. Meanwhile, preheat the oven to 180 ° C. Lubricate the baking sheet with vegetable oil.
- Make meatballs out of minced meat. Carefully lay out the semi-finished products on a sheet and send to the oven. Cook 20 minutes.
Advice: you can use not whole oatmeal flakes, but ground ones. In this case, for the juiciness of the dish, put a piece of butter on each cutlet before baking.
Cutlets with oatmeal in a slow cooker
The most dietary dish is steamed. To do this, use a slow cooker or a double boiler. In this version of the recipe, pike perch is used.
Time for preparing: 50 minutes
Servings: 12
Energy and nutritional value
- calorie content - 200.6 kcal;
- proteins - 20 g;
- fats - 9 g;
- carbohydrates - 9.9 g.
Ingredients
- any lean fish - 1000 g;
- onion - 100 g;
- carrots - 150 g;
- fat-free cottage cheese - 100 g;
- oatmeal - 120 g;
- butter - 20 g;
- chicken egg - 2 pcs.;
- milk 2.5% fat - 150 ml;
- vegetable oil - 2 tablespoons;
- garlic, cloves - 2 pcs.;
- salt - to taste;
- ground black pepper - to taste;
- dried thyme - a pinch.
Step by step cooking
- Take minced fish or make your own in the same way as in the recipe above.
- Pour warm milk over oatmeal and leave for about 5-10 minutes. It is better to take instant hercules.
- Peel carrots and onions, grate them.
- Heat a frying pan with vegetable oil on the stove and place the vegetables there. Simmer for 7-10 minutes over low heat and cool slightly.
- Combine with minced fish, add cottage cheese and melted butter. Mix thoroughly.
- Enter eggs and minced garlic.
- Salt and pepper the mass. Pour in spicy spices. Stir the mince well and beat off.
- Blind the same cutlets and put in a multicooker container designed for cooking with steam (or on a special grill). Pour water into the lower bowl, set the “Steam” mode. Required time processing - 20 minutes.
Advice: to make cutlets even more useful, you can add grated zucchini, potatoes or cabbage to them.
Delicious gravy recipe
The sauce will do a fish dish even more juicy and tender. To give it a piquant shade, you can use basil, herbs.
Time for preparing: 30 minutes
Servings: 12
Energy and nutritional value
- caloric content - 89.3 kcal;
- proteins - 0.7 g;
- fats - 7.5 g;
- carbohydrates - 4.7 g.
Ingredients
- carrots - 2 pcs.;
- onion - 2 pcs.;
- sunflower oil - 4 tablespoons;
- tomato paste - 3 tablespoons;
- bay leaf - 3 pcs.;
- water - 500 ml;
- salt - to taste;
- sugar - 1 tsp;
- ground black pepper - to taste.
Step by step cooking
Advice: instead of pasta, you can take juice or fresh tomatoes. Then adding water to the gravy is not required.
The dish is ideal for a diet dinner. Having prepared a potato, rice, buckwheat or pea side dish, you will get a complete meal for lunch. Tomato sauce perfectly complement Bell pepper, spicy greens and lemon. Cutlets go well with vegetable salad cucumber, tomato and bell pepper seasoned with olive oil. Prepare for health!
To cook delicious fish cakes in a slow cooker, it is not necessary to buy expensive and noble fish. From pollock cutlets in a slow cooker are no worse and no less tasty.
Moreover, this fish is useful. Nutritionists advise to discard the neglect of pollock and use 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 follow). How many times a week to eat, of course, is up to you. And I'm just throwing an idea delicious cooking fish cakes.
Instead of the traditional stuffing filler - bread soaked in milk, oatmeal is used in my fish cakes. In my opinion, with them it turns out “lighter”, more magnificent and juicier. For a long time I did not dare to deviate from the classics and replace bread with oatmeal. The case helped - she turned the fish, was going to continue to knead the minced meat, but .... there was no bread in the house ... not a crumb. Outside the window, winter, severe frost, laziness to run to the store. That's when I remembered cereal. Since then, pollock cutlets with oatmeal, cooked in a slow cooker, often appear on our table. Hope you like them too.
Here in a slow cooker, only from red fish.
Ingredients for fish cakes
- Pollock (fillet) - 1 kg
- Chicken egg - 1-2 pcs.
- Onion - 1 pc.
- Oat flakes "Hercules" (instant) - ¾ cup (volume 250 ml)
- Cream (milk) - 60 ml
- Salt - to taste
- Ground black pepper - to taste
- Breadcrumbs or flour - for breading
- 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 a ready-made fillet in a briquette for cutlets. It’s so convenient for me because I really don’t like the procedure of gutting, deboning, etc. But the fillet in the briquette has its drawbacks - the fillet is too watery. Therefore, after defrosting, pollock has to be squeezed out, like laundry after washing, getting rid of the liquid. The peeled onion can be put into a meat grinder along with the fish, or 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 it's large, one is enough. Small - take two. Hercules, as I noted in the ingredients, should be instant. My cream is 10%. But, if there is more fat, it's even better. After all, pollock fish is not oily. And, to give a little fat content, it is preferable to use cream even 10 percent 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 turned along with the fish), salt and pepper to pollock (turned, of course). Mix well with a spoon or hands. At the same time, we lift the stuffing and throw it. Because of these actions, the minced meat absorbs all the moisture, and our cutlets will not fall apart when frying. As a result, the mass should not be liquid, but sticky. 
3. Then pour in the oatmeal and mix well again. Lifting and tossing is no longer necessary. Now we need the hercules to be evenly distributed in the minced meat. Further, like any cutlet mass, we give the minced meat a rest. Moreover, the flakes must be given time to “swell”. Therefore, cover the bowl with a lid or tighten with cling film and leave for an hour in the refrigerator. 
4. It's time to sculpt cutlets. We “pinch off” pieces from minced meat and form cutlets of our favorite size and shape (whoever is used to it). Dip cutlets in flour or breadcrumbs(also to your taste and who 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, fry is just great. 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 crowded (I make 4 pieces at a time, and the rest will go in the next turn), fry on one side for 10-15 minutes. (The "Fish" mode fries so delicately that in 15 minutes the cutlets will not burn.) 
6. Turn the cutlets on the other side and also cook them for 10-15 minutes. If needed, add a little more oil. We take out the finished cutlets, but the slow cooker continues to work and fries the following blanks for us. 
7. Serve pollock cutlets with oatmeal. The choice of garnish for them is up to you. We in the family love mashed potatoes(well, so classic after all) and with rice (especially saffron). 
Prepare necessary ingredients. Frozen fish must first be removed from the refrigerator for 5-6 hours so that it thaws. If there is no time, but you need to cook right now, you can defrost the fish in microwave oven for 10-20 minutes, depending on the power of the oven and the size of the fish, on the "Defrost" mode. Wash the thawed fish, remove the insides and black film from the abdomen, remove the skin. Separate meat from bones.
Pass the meat through a meat grinder with a fine strainer or chop with a blender.
Peel the onion and garlic, grind and add to the minced meat.
Add chicken egg to minced meat.
Thoroughly mix the mass. If it seems to you that the mass turned out to be dense and dryish, add one more egg or just the yolk. Leave the minced meat for 10-15 minutes, covering it with a film.
Fry the cutlets over medium heat until golden brown (about 3-4 minutes) on each side.
Put the finished fish cakes, cooked with the addition of oatmeal, on a napkin to remove excess oil.
If you want to get more diet dish, bake cutlets in the oven. To do this, lay out the formed cutlets in a baking dish on parchment paper and bake in a preheated oven for 20 minutes at a temperature of 180 degrees.
Both fried and baked fish cakes cooked with oatmeal are tender, juicy, fragrant and very, very tasty. My whole family loves them, and even, oddly enough, children.
Enjoy your meal! Cook with love!
A simple recipe for fish cakes with hercules step by step with photo.A simple recipe for fish cakes with hercules of the 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 kilocalories.
- National cuisine: Author's cuisine
- Dish type: Main dishes
- Recipe Difficulty: Easy Recipe
- Preparation time: 12 minutes
- Time for preparing: up to 1 hour
- Servings: 7 servings
- Amount of calories: 171 kilocalories
Ingredients for 7 servings
- Pollock fillet 500 g
- Oat flakes Hercules 0.75 stack.
- Chicken egg 1 pc.
- Onion 1 pc.
- A mixture of peppers to taste
- Thyme thyme 5 g.
- Dried oregano oregano 0.5 tsp
- Sea salt to taste
- Breadcrumbs 4 tbsp. spoon
- Vegetable oil 2 tbsp. spoon
step by step
- Fish cutlets with hercules are very easy to cook. Cutlets are soft and tender. Any fish fillet is suitable for cutlets. I cooked from pollock fillet. Hercules is desirable to use one that does not require long cooking. I added onion to the minced meat (I forgot to add it in the photo), an 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 meatballs sunflower oil without smell.
- First of all, you need 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. Together with the fish, scroll the peeled onion through a meat grinder.
- I beat an egg into the minced fish, added oatmeal, sea salt, a mixture of peppers, oregano and thyme. And thoroughly mixed the cutlet mass. As I said, instead of sea salt, you can use plain, and instead of a mixture of peppers, thyme and oregano, you can add any spices you like.
- Now we will form cutlets from the cutlet mass. I got seven cutlets.
- Then each cutlet must be breaded in breadcrumbs, and immediately put them on a well-heated frying pan with vegetable oil.
- First fry the meatballs on both sides. The fire is medium.
- Then reduce the heat to a minimum, cover the pan with a lid, and bring the cutlets to full readiness. Time approximately 15-20 minutes.
- Ready-made fish cakes can be served with mashed potatoes or simply with vegetables.
