Fishcakes with potatoes - recipe

Hello! Today I will tell you how to cook fishcakes with potatoes. I put it instead of bread - so the stuffing is juicier and softer. And I emphasize the taste of seasonings and fresh herbs.

Helpful hints:

1. If for cooking you buy a whole carcass, and not fillet, it is better to take sea fish - it has fewer bones than river fish, and it is much easier to remove them.
2. Before adding to the mincemeat, boil the potatoes better, having previously cleaned them - this will make the mass more dense and it will be easier to fashion cutlets.

• Cooking time: 35 minutes.
• Servings Per Container: 7-9.

Ingredients:

• fish fillet - 800 g;
• boiled potatoes - 2-3 tubers;
• onion - 1 head;
• egg - 1 pc.;
• dill - 7-8 branches;
• cream or milk - 3-4 tbsp. l .;
• flour or crushed crackers - 150 g;
• salt, pepper - to taste;
• curry - ½ tsp;
• vegetable oil - for frying.

On a note. If you do not have cream or milk, add 2 tbsp of minced fish. l melted butter - this will give the patties extra juiciness and softness.

Operating procedure:

1. I defrost the fish (I have a pangasius fillet) at room temperature, then wash and cut into pieces.
2. I chop the boiled potatoes in small cubes. It is important that it has cooled completely.
3. I clean the onion and divide it into 4-5 parts.
4. I pass the prepared ingredients through a meat grinder.
5. Add the egg, finely chopped dill, salt, spices, milk or cream.
6. Knead the mass thoroughly. It is better to do this with your hands moistened in cold water, and not with a spoon or spatula - this way you can cope with the work faster.
7. I divide the minced meat into 7-9 parts, form flattened meatballs, roll in flour or breadcrumbs. I prepare them all at once, so that later I do not have to be distracted from the frying process, and lay them out on a tray or cutting board.
8. I heat vegetable oil in a frying pan, spread the portions and cook over medium heat until golden brown for 5-6 minutes on each side.

Serve fish and potato cutlets with sour cream, garlic sauce or mustard.And as a side dish, a salad of fresh vegetables, fried mushrooms or bean pods, stewed cabbage (white, cauliflower or broccoli) is suitable.

Fishcakes with potatoes - recipe

Hello! Today I will tell you how to cook fishcakes with potatoes. I put it instead of bread - so the stuffing is juicier and softer. And I emphasize the taste of seasonings and fresh herbs.

Training15 mins

Cooking20 mins

Total time35 mins

Dish on: Lunch, Dinner

Kitchen: Russian

Persons: 7

Calories 1372.14kcal

Ingredients

• 800 g. Fish fillet
• 2-3 tuber Boiled potatoes
• 1 head Onion
• 1 PC. Egg
• 7-8 twigs Dill
• 3-4 tbsp Cream or milk
• 150 g. Flour or crushed crackers
• taste Salt pepper
• 1/2 tsp Curry
• for frying Vegetable oil

Step-by-step instruction

• I defrost the fish (I have a pangasius fillet) at room temperature, then wash and cut into pieces.
• I chop the boiled potatoes in small cubes. It is important that it has cooled completely.
• I clean the onion and divide it into 4-5 parts.
• I pass the prepared ingredients through a meat grinder.
• Add the egg, finely chopped dill, salt, spices, milk or cream.
• Knead the mass thoroughly. It is better to do this with your hands moistened in cold water, and not with a spoon or spatula - this way you can cope with the work faster.
• I divide the minced meat into 7-9 parts, form flattened meatballs, roll in flour or breadcrumbs. I prepare them all at once, so that later I do not have to be distracted from the frying process, and lay them out on a tray or cutting board.
• I heat vegetable oil in a frying pan, spread the portions and cook over medium heat until golden brown for 5-6 minutes on each side.

Final word

Serve fish and potato cutlets with sour cream, garlic sauce or mustard. And as a side dish, a salad of fresh vegetables, fried mushrooms or bean pods, stewed cabbage (white, cauliflower or broccoli) is suitable.