10 original recipes for fish cakes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Add capers, wine, corn, cheese or yogurt to the fish, serve with sour cream cucumber or hot and sweet sauce and enjoy.

7 secrets of delicious fish cakes

1. Only cook with quality fish. This Lifehacker article will help you choose one. If in doubt about freshness, pierce the carcass with a hot knife. The smell should be pleasant.
2. Defrost frozen fish beforehand. Better in the refrigerator.
3. Fillet of large fish is perfect for chopped cutlets. But it is better to pass a small river fish through a meat grinder twice.
4. Minced fish spoils very quickly, so do it right before you cook the cutlets.
5. To make the cutlets more juicy, add 5-8 g of butter or lard for every 100 g of minced meat.
6. To make the cutlets easier to mold and keep their shape during frying, put the minced meat in the refrigerator for 20-30 minutes.
7. When forming cutlets, moisten your hands with cold water. It will be easier.

1. Fish cakes with white wine

Ingredients

• 500 g fillet of any fish;
• 1 tablespoon corn or wheat flour
• 4 eggs;
• 1½ tablespoon of white dessert or dry wine;
• salt, black pepper - to taste;
• 1½ teaspoon sugar
• 3 tablespoons of vegetable oil.

Preparation

Chop the fish fillets and place in a deep bowl. Add flour, egg yolks, wine. Season with pepper and salt to taste.

Beat the whites with sugar in a thick, stable foam and add to the minced meat. Mix gently but thoroughly. You should have almost air mass.

Heat vegetable oil over medium heat. Form the patties by spooning the minced meat into the skillet. Fry on both sides until golden brown.

2. Thai cutlets with sweet chili sauce

Ingredients

• 100 g fillet of skinless salmon or other oily red fish;
• 100 g whitefish fillet without skin;
• 175 g canned or boiled squid;
• 25 g red chili paste;
• 50 g fresh or thawed green beans;
• 1 large lime;
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 egg white;
• vegetable oil - for deep frying;
• 5 teaspoons white rice vinegar
• 85 g sugar;
• 3 red chili peppers
• ¼ cucumber;
• 25 g roasted peanuts.

Preparation

Turn salmon, whitefish and squid into a homogeneous mass with a meat grinder or blender. Add the chili paste and mix well again.

Chop the green beans, finely grate the lime zest and add to the minced meat. Pour in fish and oyster sauce and egg white. Stir the ingredients until the mixture is plastic and smooth.

Form small flat patties and sauté in plenty of heated oil until golden brown. Put the finished ones on parchment or paper towels to drain excess grease.

Put the vinegar, sugar and pepper in a small saucepan and cover with 2 tablespoons of water. Bring to a boil and simmer for 15 minutes. Grind with a blender and set aside 1 teaspoon of the mixture. Strain whatever is left and add the set teaspoon to the resulting sauce.

Serve the fish cakes with the sauce, diced cucumber and chopped roasted peanuts.

3. Red fish cutlets from Jamie Oliver

Ingredients

• 300 g potatoes;
• salt, black pepper - to taste;
• 100 g fillet of salmon or other red oily fish with skin without scales;
• ½ cup flour;
• 1 large chicken egg;
• a few sprigs of fresh parsley;
• 1 lemon;
• 2-3 tablespoons of olive oil.

Preparation

Cut the peeled potatoes into 2 cm thick pieces, place them in boiling salted water and cook over high heat for 10 minutes.

Rub the fish fillets with oil, salt and pepper. Place the meat in a colander and cover with foil.

When 10 minutes have passed, place the colander in the pot of potatoes. Reduce heat to medium and cook for 8-10 minutes to cook fish and potatoes.

Then remove the skin from the fish - it is no longer needed. Drain the pan, place the vegetables on a plate and let cool slightly.

Crush the mashed potatoes and transfer to a deep bowl. Add fiberized fish, 1 tablespoon flour, egg, chopped parsley leaves, salt, pepper, and finely grated lemon zest. Mix the contents of the bowl well.

Pour the remaining flour onto a clean plate. Divide the minced meat into 4 parts and shape the patties about 2 cm thick. Dip them in flour, and to keep their shape better, leave in the refrigerator for 1 hour.

Heat oil in a skillet over medium heat. Fry the patties for 3-4 minutes on each side, until golden and crispy.

Serve with vegetable salad and lemon wedges.

4. Canned sardine cutlets with yogurt

Ingredients

• 600 g potatoes;
• salt to taste;
• 240 g sardines, canned in their own juice;
• 1 small lemon;
• 1 bunch of parsley;
• seasoning for fish - to taste;
• 2 tablespoons flour;
• 4 teaspoons of sunflower oil;
• 4 tablespoons low fat yogurt
• 3 tablespoons of low-fat mayonnaise.

Preparation

Peel the potatoes, cut into cubes and boil in boiling salted water until tender. Drain the liquid from the jar of sardines, and grind the meat right with the bones in a bowl. Add half the lemon zest and juice and 3 tablespoons of chopped parsley leaves to the fish.

Make mashed potatoes from the finished potatoes and mix well with the fish. Season to taste.

Form 8 patties and drench them in flour. Heat oil over medium heat and fry patties on both sides until crisp and golden brown.

Mix remaining parsley, zest and juice with yogurt, mayonnaise and fish seasoning. Serve the cutlets with the sauce.

5. Canned tuna cutlets with capers

Ingredients

• 300 g potatoes;
• 80 g canned tuna;
• 2 shoots of green onions;
• 2 tablespoons of capers;
• 1 chicken egg;
• ground black pepper - to taste;
• 2 tablespoons of olive oil.

Preparation

Grate the potatoes on a coarse grater, squeeze well and transfer to a large bowl. Drain the liquid from the tuna jar, mash the fish with a fork and combine with the potatoes. Add finely chopped onion, capers, beaten egg with a fork. Pepper and mix well.

Heat the olive oil over medium heat. Form 4 patties with minced meat. Fry on both sides until crispy and golden brown.

6. Pollock cutlets with sour cream-cucumber sauce

Ingredients

• 300 g pollock fillet;
• 2 tablespoons of vegetable oil;
• 1 onion;
• 40 g of bread crumb;
• 40 ml cream or full-fat milk;
• 1 egg;
• salt, black pepper - to taste;
• 3 tablespoons of bread crumbs;
• 2 pinches of lemon zest;
• 2 pinches of ground ginger;
• 50 g sour cream;
• 20 g fresh cucumber;
• 2 ml lemon juice;
• 5 g Dijon mustard;
• sugar to taste.

Preparation

Chop the pollock fillets and place in a deep bowl. In a skillet over medium heat, heat 1 tablespoon of vegetable oil. Cut the onion into small cubes, fry until soft and mix with the minced fish.

Cut the bread crumb as small as possible, soak for a couple of minutes in milk or cream. Whisk the egg white into a firm foam and add to the fish with the bread. Season with salt and pepper to taste. Stir well and refrigerate.

After 20 minutes, remove the minced meat, shape the patties and roll in the mixture of bread crumbs, lemon zest and ginger. Fry the cutlets on both sides in hot oil until golden brown.

For the sauce, combine sour cream, finely chopped cucumber, lemon juice, and mustard. Add sugar and salt to taste.

Prepare?

20 ginger recipes for real gourmets

7. Chum salmon cutlets with cheese

Ingredients

• 500 g chum fillet;
• 3 sprigs of parsley;
• 1 small onion;
• 2 eggs;
• 100 g semi-hard cheese;
• salt to taste;
• seasoning for fish - to taste;
• 2 tablespoons of starch;
• 1-2 tablespoons of vegetable oil.

Preparation

Scroll chum fillet through a meat grinder. Chop the parsley and onion next. Add two eggs, coarse grated cheese, salt, fish seasoning and starch. Mix thoroughly.

Heat oil in a skillet. Form patties and sauté them over medium heat until golden brown.

Enjoy?

How to make amazing cheese patties

8. Flemish herring cutlets

Ingredients

• 100 g of white bread without a crust;
• 600 g fresh herring;
• 1 egg;
• 1 small onion;
• 2 cloves of garlic;
• salt, black pepper - to taste;
• 1 tablespoon of capers
• 2 tablespoons oil from canned anchovies
• 3 tablespoons of vegetable oil;
• 100 g bread crumbs.

Preparation

Soak the bread in cold water. Remove skin, entrails and bones from the herring. Cut the fillets and mince.

Next, grind the soaked bread and break an egg into a bowl of minced meat. Add finely chopped onion, pressed garlic, salt, pepper, chopped capers and anchovy oil. Mix the mixture well.

Heat oil in a skillet over medium heat. Form patties, roll in breadcrumbs and fry on both sides until golden brown.

Save to bookmarks ??

8 ways to quickly and tasty pickle herring

9. Pink salmon cutlets with buckwheat in the oven

Ingredients

• 100 g buckwheat;
• 800 g pink salmon fillet with skin;
• 200 g of fresh cabbage;
• 1 onion;
• salt, black pepper - to taste;
• 3-4 tablespoons of semolina or 1 cup of bread crumbs - optional;
• 2-3 tablespoons of vegetable oil;
• 100 g tomato paste;
• 300 ml of water or fish broth;
• greens to taste;
• spices for fish - to taste.

Preparation

Pour boiling water over buckwheat and leave for 10 minutes. Pass the fish, cabbage and onion through a meat grinder. Add swollen groats to the minced meat. Season with salt and pepper to taste and stir.

If the mixture is thin, add bread crumbs or semolina. Stir the mass well, let it brew for 15 minutes and mix again.

Form patties and place on a greased baking sheet. Bake in a 180 ° C oven for 30 minutes.

Meanwhile, dissolve tomato paste in water or broth, add chopped herbs and fish spices. Season with salt to taste. Pour the sauce over the cutlets and leave in the oven for another 15–20 minutes.

Remember?

How to cook buckwheat so that it is crumbly

10. Catfish cutlets with corn and cucumber sauce

Ingredients

• 700 g catfish fillet;
• 2 tablespoons olive oil
• salt, black pepper - to taste;
• 2 slices of fresh white bread
• ½ cup thawed or canned corn;
• 3 eggs;
• 3 shoots of green onions;
• 1 small bunch of fresh parsley
• 1 small bunch of fresh dill
• 1 shallots;
• 1 pickled cucumber;
• 1 glass of mayonnaise;
• 1 tablespoon lemon juice

Preparation

Preheat a skillet over medium heat. Brush the fish fillet with 1 tablespoon of oil, grate ½ teaspoon of salt and ¼ teaspoon of pepper. Fry for 3-5 minutes on each side, until the pieces lose their transparency. Place on a plate and fiber when the fillets have cooled.

Use a blender to grind the bread into crumbs. In a large bowl, combine with fish, corn, beaten eggs, finely chopped green onions and parsley. Mix thoroughly.

Heat a tablespoon of oil over medium heat, shape into patties and fry on both sides until crisp.

Chop the dill, shallots, cucumber and mix with mayonnaise and lemon juice. Serve the cutlets with the resulting sauce.

Read also ???

• No "Mimosa": 4 unusual and simple salads with fish
• 7 interesting fish dishes from Gordon Ramsay
• How to make potato pancakes: a classic recipe and amazing variations
• The main secrets and recipes for delicious homemade cutlets
• How to cook fish: 9 cool recipes from Jamie Oliver