Everyone knows that fish dishes are healthy and it is advisable to eat them as often as possible. Inhabitants of the water depths can be baked, boiled or fried. Fish cakes are a very common and beloved by many dishes. For their preparation, zander is well suited. It has few bones that can be easily removed, and the meat is rich in protein.
Material Content:
Traditional pike perch cutlets
To prepare you will need:
- 2 eggs
- 500 gr. zander fillet
- Onion head
- Garlic clove
- Milk
- 50 gr butter
- Parsley dill
- Breadcrumbs
- Sunflower oil for frying
- White bread
- Salt and pepper - based on your individual preferences
Cooking process:
Take the bread crumb and soak in milk.
In a deep bowl, mince fish fillet, butter, onion, herbs and garlic through a meat grinder. Squeezing a little, skip the same crumb there.
Thanks to the bread pulp, the dish is tender and juicy.
Add the raw egg to the minced meat. Do not forget to salt and pepper.
Stuffed meat must be thoroughly mixed and beat on the edges of the bowl.
Form cutlets, the shape can be any, and send to the freezer for about 30 minutes. Any flat surface, for example a cutting board, is suitable for this. So when frying, they will better keep their shape.
Dip each cutlet in a beaten egg and roll in breading. After that, you can fry until golden brown.
You can serve.
Oven baked dish
To prepare you will need:
- 500 gr. fish fillet
- 100 gr. milk
- Onion head
- Slice of white bread
- 2 tablespoons sour cream
- Salt, pepper - based on your personal preferences
- Egg
Cooking process:
The fillet of zander must be thoroughly washed, then passed through a meat grinder into a deep bowl.Soak the pulp in milk. Onion cut into four parts.
Pass the onion through a meat grinder, then the bread pulp, after squeezing it a little. Add everything to the fish and beat the egg. Mix well. Do not forget to salt and pepper.
Put the formed patties on the greased baking sheet. The form can be any. Top each cutlet with sour cream and can be sent to the oven, after preheating it to 200 degrees. Time to readiness is 20 minutes.
Bon Appetit!
Minced Steamed Fish Cakes
To prepare you will need:
- 150 gr. potato
- 500 gr. zander fillet
- 100 gr. onions
- 50 gr lard
- Egg
- Vegetable oil to lubricate the shape of a double boiler
- Salt, Suneli hops - based on your personal preferences
- Breadcrumbs
Cooking process:
Potatoes must be peeled and grated on a coarse grater. Then put it in a colander, salt, and lead over the pan. Let it stand for 10 minutes. After the time has passed, drain the liquid neatly formed in the pan leaving the starch at the bottom. Add it to grated potatoes.
Take a deep bowl, and into it, pass the pike perch fillet and lard through the meat grinder. In the same bowl add grated potatoes, finely chopped onions, season with salt and spices, beat the egg. Mix everything thoroughly. Beat the resulting stuffing.
With wet hands, shape the patties, roll in breading, put on a greased double-boiler grill and cook for about 30 minutes.
Cooking time depends on the size of the cutlets.
Cheese and Vegetable Recipe
To prepare you will need:
- 500 gr. zander fillet
- 50 ml olive oil
- 100 gr. cheese
- 2 onions
- 2 carrots
- Salt - based on your personal preferences
Cooking process:
Pike perch fillet must be cut, separated from the bones and cut into pieces.
Pour water into a pot and set it on fire.
Chop the onion finely. Peel the carrots and grate on a coarse grater.
Take the cauldron and set it on fire. Fry, with the addition of olive oil, first the onion, then, reducing the heat, add the carrots.
In boiling water, lower the fish fillet and cover.
Grate the cheese on a coarse grater.
Add some fish stock to the fried onions and carrots and simmer over low heat with the lid closed.
Remove the fish and let it cool. Then mash it with a fork, add cheese, stewed vegetables to it. Mix everything well. Do not forget to salt.
Using a spoon, form patties and place them on a baking sheet covered with parchment and send to a preheated oven to 200 degrees.
Baking time is 5-10 minutes.
Bon Appetit!
Pike perch and pike cutlets
To prepare you will need:
- 1 kg. pike fillet
- 1 kg. zander fillet
- 200 gr. bacon
- Onion head
- 2-3 cups of milk
- Egg
- 2 slices of white bread
- Salt, ground black pepper - based on personal preferences
- Cooking Oil
- Breadcrumbs
Cooking process:
The fillet must be taken apart from the bones and cut into pieces. Small bones can remain, in a meat grinder they are grinded.
Crush slices of bread into a deep plate and pour milk over it. Add the chopped onion there too. You can crush a little hand.
First, pass the bread and onion through the meat grinder. This substance can be directly poured into a meat grinder. Then comes the turn of lard, then pieces of fish fillet. After that, you can skip a small bread crust so that the remains of the fish come out.
It is interesting:fish pollock cutlets - the recipe is very tasty
Remember to add salt and ground black pepper.
In the resulting stuffing, beat the egg yolk.
Begin to thoroughly mix the resulting stuffing by adding a little milk. Stuffing should be soft, but not creamy. Cutlets should be made from it.
Place a frying pan with oil on the stove to heat. Blind the patties and sprinkle with the planned crackers. Fry on both sides until golden brown.Then place on a baking sheet and place in the oven preheated to 180 degrees for 10 minutes.
The dish is ready!
With semolina and bacon
To prepare you will need:
- 600 gr zander fillet
- 100 gr. lard
- 20 gr. semolina
- Onion head
- Two slices of white bread
- Half a glass of milk
- Parsley
- Egg
- Salt, pepper, coriander - based on personal preferences
- Sunflower oil - for frying
Cooking process:
Rinse and dry the fillet with a paper towel. Fish meat can be turned through a meat grinder or simply chopped with a knife. Add finely chopped onions.
Pass the fat through a meat grinder or use a blender and add to the previous ingredients.
Pour the bread slices with warm milk. Add semolina and raw egg. Leave for 15 minutes to let the croup swell. Add the resulting mixture to the fish. Season with salt and spices.
Mix all ingredients thoroughly. You can use a blender or mixer. Beat the minced meat. You can add finely chopped parsley and mix again.
Form the patties with wet hands and put them in a frying pan with oil preheated in it.
Fry the patties with the lid closed, they should brown on both sides. This will take about ten minutes.
After the cutlets are cooked, leave them under the lid for another 5-10 minutes.
Can be served!
It is interesting:onion cutlets - recipe
With mushrooms
To prepare you will need:
- 1 kg. minced pike perch
- 0.5 kg oyster mushroom
- 100 gr. cheese
- 180 gr. butter
- Egg
- 40 ml lemon juice
- Pepper mix, salt - based on your personal preferences
- Breadcrumbs
Cooking process:
Rinse the mushrooms and leave in a colander so that the water drains. After grind them. You can use a meat grinder or a blender.
Grate the cheese on a fine grater and divide into two identical parts.
Combine the mushrooms with minced meat and beat in the egg. Then add one piece of cheese and softened butter. Mix everything thoroughly.
It is necessary to leave a little oil to lubricate the pan.
Season the resulting mixture with salt, spices, lemon juice. Knead well and beat. Refrigerate a little.
After 30 minutes, grease the baking sheet and lay out the formed patties, previously breaded with breadcrumbs. Sprinkle with cheese.
The dish can be sent to an oven preheated to 180 degrees.
Cutlets will be ready in 25-35 minutes. The baking time depends on the size.
Chopped pike perch cutlets
To prepare you will need:
- 800 gr. fish fillet
- 3 eggs
- Bunch of green onions
- Bunch of parsley
- 3 tablespoons sour cream
- 3 cloves of garlic
- 50 gr cheese
- 1.5 tablespoons flour
- Lemon juice, salt, pepper - based on your personal preferences
- Sunflower oil for frying
Cooking process:
Cut the fillet into small cubes, sprinkle with lemon juice and add the garlic passed through the press.
Mix thoroughly and refrigerate for half an hour.
While the filet cools, finely chop the green onions and parsley. Grate the cheese on a fine grater. Beat the eggs.
Add the cheese, eggs, flour, sour cream and chopped greens to the chilled fish fillet.
Season the minced meat with salt and pepper and mix thoroughly. Then refrigerate for another 30 minutes.
In a hot pan with sunflower oil, put the formed patties and fry on both sides, over medium heat, until golden brown. Cutlets are best formed with wet hands so that the mince does not pester.
Bon Appetit!
