Proven recipes for pike fish cakes: with lard, cottage cheese, sauce. Pike fish cakes - "for an encore"! How to cook pike cutlets, a step by step recipe with a photo

When it's hot outside, oversaturated fat food is irrelevant - you want something lighter, but at the same time quite nutritious. It's time to remember how to cook minced pike for juicy and tender meatballs that will melt in your mouth, giving real pleasure to your taste. Home chefs are well aware that the fillet of the river predator is a bit dry, however, knowing a few culinary secrets, this problem is easy to solve.

Minced fish from pike will not turn out the way it should be if you make it from fillets that are not the first freshness, including frozen ones.

It is best, of course, to use freshly caught fish, or at least chilled. How to make minced pike? Yes, very easy! It just takes a little patience and time.

The combination of pike meat with bacon only at first glance seems strange. In fact, pork fat makes the chopped fillet juicy, adding calories to it.

We offer minced pike with bacon, perhaps the most “delicious” recipe!

Ingredients

Pike fillet (fresher) - 500 g;
Fat (without veins) - 100 g;
Crumb white bread- 100 g;
Milk - 100 ml;
Chicken egg - 1 pc.;
Bulb of medium size - 1 pc.;
Salt and black pepper (ground) - to taste.

Cooking

The first thing to do when preparing minced pike is to wash the fish well, and then gut it (unless, of course, this is necessary).
Now we separate the bones. Since the fillet will have to be passed through a meat grinder, and more than once, small bones can not be removed. The main thing is to separate the head and spine.
We will need a small grate for a meat grinder - it is through it that the pulp should be passed several times to get a hand-made billet for cutlets.
You need to remove all the crusts from the bread slice, leaving only the crumb - we will need it. After slightly kneading it, put it in a bowl and pour milk into it. When the bread is soaked (it only takes 1-2 minutes), mix it with minced pike cutlet to add a touch of tenderness to it.
Next up is the bow. Naturally, we clean it, and then finely chop it (you can also do it mechanically).
There is fat left. We grind it and - into a common cauldron!
And now very important point: we will need to re-grind our minced pike fish already with all the ingredients together.
Salt and pepper, and at the end, just before the formation of cutlets, add the egg and mix everything well.

Not everyone has fat in honor. Well, it's completely painless to replace butter- from this our dish will only benefit. We put two times less oil than the fat provided in the pike minced meat recipe.
If our fillet is still very dry (which means that the fish was not the first youth), you can add carrots or raw potatoes to the base for cutlets, in addition to bread and milk, rubbing them on a grater with small cells.
Don't get carried away with spices! The usual black pepper (a pinch) is enough for the fillet to reveal its full flavor potential.

Ingredients

Young pike fillet- about 1.5 kg + -
- 2 heads + -
- small bundle + -
- 2-3 tbsp. l. + -
After a minute, squeeze the bread with your hands and put it in a minced blank.
We clean the onion, cut it, and then lightly pass it in a frying pan or saucepan in oil.
When the frying cools down a bit, add it to our cutlet preparation directly with the oil in which we fried it.
Dill - there, washed and chopped.
Then it remains only to salt and pepper.

Now, knowing how to properly cook pike minced meat so that the cutlets turn out juicy and fragrant, it’s a sin not to use our minced fish recipes and please your family with a wonderful - light and nutritious - delicacy rich in phosphorus and other benefits.

I will consider further how to cook cutlets without pike fat according to the recipe so that it is simpler, but in more detail. Why is this option chosen for this dish? Not everyone knows that the human body absorbs the so-called fish protein very well and quickly, while its absorption period is about three hours. Pike cutlets are much more tender than meat and softer, in addition, they contain a significant amount of vitamin D, B6 and B12, as well as mineral compounds, including phosphorus.

In addition, there are cutlets made from pike meat and some important amino acids involved in metabolic processes.

cutlet recipe

What are the ingredients needed to make this healthy dish?

* Fresh pike about 500 grams;
* Chicken egg - 1 piece;
* Ground pepper to taste;
* White bread, pulp - 70 grams;
* Large onion - 1 piece;
* Vegetable oil for frying;
* Kefir milliliters one hundred;
* A teaspoon of salt.

After all the ingredients for the cutlets are prepared, you can start cooking them. Minced meat must be prepared independently, while it is passed through a meat grinder several times, adjusting the so-called grinding thickness so that all small fish bones are ground qualitatively.

Minced fish spoils quickly enough, therefore, cutlets should be made immediately after minced meat is cooked. To make the cutlets juicy, it is not necessary to put lard, you can achieve this result by adding fried onions, and it is also good to put white bread soaked in kefir in it. All this will improve the consistency of cutlets and increase their juiciness.

So, first you should cut the pike, remove the scales, fins, head and tail, and you should also remove the skin. Then all the insides are removed, the costal bones and the ridge itself are large. The resulting fillet will still contain small bones, you can get rid of them by grinding the fish meat in a meat grinder. It is advisable to scroll the fillet two or even three times so that it is of better quality, tender and uniform without stones.

When the minced pike is ready, it is placed in a deep bowl, then bread pre-soaked in kefir is added (it is well squeezed beforehand so that there is no excess liquid), as well as fried onions and these components are mixed. Then all together again grind in a meat grinder.

Next, spices are added to the finished fish mixture, including salt. Then they beat egg and pour it to the minced meat, mix everything with high quality with your hands, you can put on special culinary gloves. By kneading it, you can beat off the minced meat (this will give it better adhesion), so it will turn out to be softer and more tender, while the fish cakes will not fall apart in the pan.

It should be said that semolina can be used instead of eggs, while it will be required in the amount of 2 tablespoons. It is necessary to pour the grits into the minced meat and leave for a while, about fifteen minutes, so that the semolina swells well, it will give uniformity to the cutlets, it will have good adhesion, which will not allow the cutlets to fall apart in the pan.

Next, when the minced meat is prepared, it's time to form the same cutlets. To do this, moisten your hands in water, after which you can form cutlets, so they will not stick to your palms. When the meatballs are prepared, they are placed on a board, which is pre-sprinkled with flour, or you can use breadcrumbs.

The so-called meat balls must be formed into cutlets, for this it is recommended to flatten them on top with a wide knife, then they are turned over and again the so-called cutlet pucks should be sprinkled with breading. It is better, of course, to use flour, since, unlike crackers, it will burn less in a pan.

If you get a lot of cutlets, then you can freeze the extra semi-finished product, so that you can quickly cook them for future dinners and lunches. And in about twenty minutes they will be ready, they are not defrosted first, you need to put them directly frozen, not forgetting to cover the pan with a lid.

How long to fry fresh pike cutlets in a pan? Fry the so-called fish pucks necessarily in a non-stick frying pan with a thick bottom for five or seven minutes on one side. In this case, you should first pour vegetable oil into it and heat it up. It is important to cook the dish with a lid on, as this will create optimum temperature and will allow the cutlets to cook faster.

Ready fish cakes should not be overcooked, so put the pan on medium heat. They should come out light brown. If they are overcooked, they will have a slightly bitter taste, which will not good option. On the cut, they turn out to be light in color, of a uniform consistency. In addition, when pressing on the minced meat, appetizing and fragrant juice will stand out, it should be transparent.

So, now you know how easy it is to cook juicy pike cutlets without using lard. It is recommended that they be served with a side dish, it can be the usual mashed potatoes, or just boiled potatoes, it's good to make sauce for them. In addition, you can serve fresh herbs and green onion. This dish will certainly appeal to all your household members, and many of them will not refuse supplements.

Bon appetit!

One of the most popular fish on our menu is pike. Her meat is fat-free, a little dry, so that the dish becomes juicy, some nuances are required when preparing it. It can be used in diet food those who watch their weight. A wide variety of dishes are prepared from pike: cutlets, fish soup, aspic, zrazy, rolls, it is very popular stuffed, but first you need to choose the right fish.

How to choose a pike and butcher it?

But not many have the opportunity to cook delicious food from a fish that has just been caught, and therefore you need to know how to choose it correctly in a store or in the market. It is worth doing this carefully.

You need to pay attention to have dark shiny eyes, gills color pink, dense scales. An elastic carcass should not have a sharp musty smell, but it always smells slightly of mud. A fish with cloudy eyes, soft, not elastic flesh, with gray gills and a dry hooked tail is not suitable for cooking.

When the fish is in your kitchen, you must first wash it well, to remove mucus and scales. This is easy to do if you know how to clean a pike for making cutlets. It is more convenient to clean off small scales if you first blot the carcass with a paper towel or napkins.

Dip the tail in coarse salt - it will be easier to hold on to it. Holding his tail in his left hand, right hand, holding the knife at an angle, scrape the scales from the tail to the head. It is more convenient to do this in the sink so that the scales do not scatter around the kitchen. After finishing one barrel, turn the fish over and also clean the other side, then remove the scales from the abdomen and back. After that, you need to rinse the fish thoroughly again. For further cutting you will need a very sharp knife.

Open the belly of the fish from the caudal fin to the head and remove the contents. Rinse the fish. Cut off the fins with scissors. Cut the meat at the head and cut it in the direction from the head to the tail along the ridge. Do the same with the second half, turning the pike upside down to the table. Further very sharp knife you need to cut the ribs from the fillet. Larger fish will need to have their skin removed.

In small pike, weighing up to one and a half kilograms, the skin can be left and grind together with the meat. Pike spine, head and fins put on fish broth for soup. Experienced fishermen separate the fillets from the spine without cutting the belly, only cutting off the ventral fins.

In this case, there is always a danger of opening the intestines, so it is better to gut the fish first. Rinse the finished pieces again under the tap.

You should not put garlic or aromatic spices in pike cutlets, as they will kill the fishy taste, and the dish is valued for this. You can add a few sprigs of herbs, such as parsley, dill, or a little nutmeg.

Delicious pike cutlets with lard - recipe

To give this dish juiciness, lard is added to the minced meat.

To prepare cutlets from 1 kg of finished fillet, you need:

150 g fat,
2 pcs. onion,
200 g white bread without crust,
200 ml milk
2 eggs,
50 ml vegetable oil,
4 tbsp. l. bread crumbs,
0.5 tsp salt,
pepper.

1. Put bread in milk. Cut salo and fish fillet. Peel and quarter the onion. Squeeze the bread a little, take the chopped ingredients and pass twice through a meat grinder.

2. Add eggs to the ground mass season with salt and pepper, knead until the mass becomes viscous. If the stuffing is dry, then you can add a little milk.

3. Wetting palms in oil, form cutlets and pan. Heat up the pan with vegetable oil and place cutlets on it. Fry on one side until the crust is golden brown, flip to the other side and fry for another five minutes.

Cooking juicy pike cutlets without fat

Not everyone eats lard, you can cook delicious cutlets without it.

For this you will need:

fillet - 1200 g,
butter - 150 g,
onions - 3 pcs.,
cream - 150 ml,
bread crumb - 200 g,
eggs - 3 pcs.,
potatoes - 2 pcs.,
vegetable oil - 60 ml,
semolina - 5 tbsp. l.,
salt and pepper.

1. Onion cut into four parts. Cut the fillet into pieces. Soak bread in cream.

2. Pass onion, fillet, bread through a meat grinder twice. Add peeled and finely grated potatoes, eggs, salt, pepper, soft butter. Mix well. With a dry mass, you need to add more cream. If it does not form, then you need to pour a couple of tablespoons of semolina.

3. Mix the mince well and leave until the semolina swells.

4. Cutlets form, roll in semolina and fry in vegetable oil on both sides until golden brown. This will take five minutes on each side.

How to make pike cutlets in the oven with sour cream?

You can try to cook cutlets in another way: first they need to be fried in a pan, and then baked in the oven.

Cut the fillet and grind in a meat grinder. Soak bread in milk. Minced fish again through a meat grinder to turn together with bread, onions and carrots. Beat eggs into it, put soft butter, season with spices and mix well. Shape into meatballs and coat in cornmeal.

3. Here you need to know how much to fry pike cutlets in a pan, How much longer to simmer in the oven. First, heat a frying pan with vegetable oil well, fry cutlets in it for three minutes on each side over high heat. This is done so that a crust forms, and juiciness is preserved inside. Place the fried cutlets in a saucepan with oil, put sour cream on top of them and put in the oven heated to 200 degrees for ten minutes.

As a side dish, mashed potatoes, boiled rice, poached vegetables are suitable for pike cutlets.

Cutlets video recipe:

Recipes for making pike cutlets leave us room for imagination. You can add any ingredients to your taste in fish food. Cutlets are tender, soft and juicy.

Classic pike cutlets

These meatballs can be served for lunch, dinner, or festive table. They are delicious, healthy and low in calories.

You will need:

fish fillet - 0.5 kg;
two chicken eggs;
white loaf - 0.2 kg;
semolina - 25 g;
one bulb;
salt and spices to taste.

Recipe:

Let's start with the pike fillet. It must be rinsed under the tap, remove the remaining liquid and cut into small squares.
Take a meat grinder, the grate to it should be large. Scroll the fish through it, add pepper and salt to the meat mass.
Peel the onion, finely chop and crumble into chopped pike.
Cut the banana into small pieces. We transfer them to a bowl of milk.
Break eggs into another bowl, pour semolina there and process with a mixer.
Combine the egg mixture with the loaf, and add everything together to the minced meat.
In the end, you should get a homogeneous mass.
We make meatballs out of it.
Fry in a hot pan, periodically turning to the other side. The patties should be golden brown.
For greater softness, it is advisable to put a piece of butter in minced fish.

Recipe in tomato sauce

Products used:

pike fillet - 0.6 kg;
tomato sauce - 0.12 kg;
milk;
wheat loaf - 0.2 kg;
one bow;
vegetable oil;
herbs, salt and pepper to taste.

How to cook meatballs:

Crumble bread slices into a bowl with milk and set aside for a while.
Roll the fillet cut into squares and chopped onion through a meat grinder.
Crumble greens into the meat mass, add spices and salt.
Combine milk bread with minced meat and mix.
We form balls of cutlets and put on the bottom of the pan.
First, fry the meat lumps a little, and after 10 minutes pour them tomato sauce and simmer for 30 minutes.
Tomato paste can be mixed with sour cream or mayonnaise.

fish cakes

An easy recipe for pike cutlets. Cooking secrets and how to choose the right ingredients. Other cooking options for cutlets and what to eat them with.

40 min

135 kcal

5/5 (1)

My husband is fond of fishing. Therefore, we often have fish at home. I have tried almost everything possible fish dishes. But most of all my family liked pike cutlets. Frying or baking this fish is a thankless task. Pike often turns out to be rather dry. But the cutlets are juicy and tasty.

How to make minced pike for cutlets

Wash the pike and dry it with a paper towel.
We make an incision near the gills and with a sharp knife at an angle we separate the meat from the ridge.
We do the same on the other side.
We remove the remains of bones and entrails from the fillet.
Then carefully separate the meat from the skin with a knife.
Wipe the fillet with paper towels.
We send it to the meat grinder.

Minced pike for cutlets is ready for us. The bones and head can be used to make fish soup. If you are going to cook cutlets right away, then in a meat grinder we alternate the fillet with butter (at the rate of 100 grams of butter per 1 kilogram of pike fillet).