10 original recipes fish cakes

7 secrets of delicious fish cakes

1. Prepare only the quality of the fish. Select this will help you this article Layfhakera. If in doubt about the freshness, pierce the carcass hot knife. The smell should be pleasant.
2. Pre-frozen fish, thaw. Better - in the refrigerator.
3. Fillet of large fish is perfect for cutlets. But a small river fish better twice through a meat grinder.
4. Minced fish spoils very quickly, so make it just prior to cooking meatballs.
5. To patties turned juicier, add 5-8 grams of butter or lard per 100 grams of minced meat.
6. To make it easier to sculpt burgers and they have kept the shape during cooking, put the stuffing in the refrigerator for 20-30 minutes.
7. When forming meatballs moisten hands in cold water. It will be easier.

1. Fish cutlet with white wine

Ingredients

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

preparation

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

Proteins whisk with sugar in a thick and stable foam type in stuffing. Gently but thoroughly mix. You should get nearly the air mass.

Over medium heat, heat the vegetable oil. Form meatballs, minced spoon laying on a frying pan. Fry on both sides until golden brown.

2. Thai meatballs with sweet chili sauce

Ingredients

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

preparation

Salmon, whitefish and squid turn mincer or a blender to a homogeneous mass. Enter the chilli paste and again mix well.

Chop the green beans, on a fine grater grate the lime zest and add to the stuffing. Pour the fish and oyster sauce and egg white. Mix the ingredients until the mixture is homogenous and plastic.

Form small flat patties and fry in plenty of hot oil until golden brown. Ready to spread on parchment or paper towels to stok excess fat.

Vinegar, sugar and pepper, place in a small saucepan and pour 2 tablespoons of water. Bring to boil and simmer for 15 minutes. Grind the blender and put 1 teaspoon of the masses. Strain all that remained, and add the resulting sauce deferred teaspoon.

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

3. Cutlets salmon from Jamie Oliver

Ingredients

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

preparation

Cut purified potato pieces 2 cm thick, cast in boiling salted water and cook over high heat for 10 minutes.

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

When 10 minutes pass, put a colander over a pan of potatoes. Reduce heat to medium and cook for 8-10 more minutes to fish and potatoes cooked.

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

Mash the potatoes into a puree and transfer to a deep bowl. Add the fish, divided into fibers, 1 tablespoon of flour, egg, chopped parsley, salt, pepper and grated on a fine grated lemon zest. Thoroughly mix the contents of the bowl.

On a clean plate, pour the remains of flour. Minced split into 4 portions and form patties thickness of about 2 cm. Roll them in flour, and to keep their shape better, leave in the fridge for 1 hour.

Over medium heat, heat the oil in a frying pan. Fry patties 3-4 minutes on each side until they are golden and crispy.

Serve with vegetable salad and lemon wedges.

4. Cutlets from canned sardines with yogurt

Ingredients

• 600 g of potato;
• salt - to taste;
• 240 g of sardines, preserved in brine;
• 1 small lemon;
• 1 bunch parsley;
• seasoning for fish - to taste;
• 2 tablespoons flour;
• 4 tablespoons of sunflower oil;
• 4 tablespoons skim yogurt;
• 3 tablespoons skim mayonnaise.

preparation

Peel the potatoes, cut into cubes and boil in salted water until tender. Of banks with sardines drain the liquid and the meat directly from the bones rub in a bowl. Add the fish half the zest and lemon juice and 3 tablespoons chopped parsley leaves.

Of finished potato mash and mix it with fish. Season to taste.

Shape 8 patties and roll them in the flour. Heat the oil over medium heat and fry patties on both sides until crispy golden crust.

The remaining parsley, zest and juice, mix with yoghurt, mayonnaise and seasoning to the fish. Serve chops with sauce.

5. Cutlets from canned tuna with capers

Ingredients

• 300 g of potato;
• 80 g of canned tuna;
• 2 escaping green onion;
• 2 tablespoons Caper;
• 1 egg;
• ground black pepper - to taste;
• 2 tablespoons olive oil.

preparation

Rub the potatoes on a coarse grater, squeeze well and transfer to a large bowl. From tuna cans, drain the liquid, fish mash with a fork and connect with potatoes. Add the finely chopped onion, capers, egg beaten with a fork. Pepper and mix well the resulting mass.

Heat the olive oil over medium heat. Minced shape 4 patties. Fry on both sides until crispy golden crust.

6. Cutlets from pollock with sour cream and cucumber sauce

Ingredients

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

preparation

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

Cut the bread crumb as finely as possible, soak for a few minutes in milk or cream. Whisk the egg white in a stable foam and add to the fish with bread. Salt and pepper to taste weight. Mix properly and store in the refrigerator.

After 20 minutes, remove the stuffing, form patties and roll them in a mixture of breadcrumbs, lemon peel and ginger. The heated oil fry patties on both sides until golden brown.

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

7. Chum salmon cutlets with cheese

Ingredients

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

preparation

Scroll chum fillets through a meat grinder. Following chop the parsley and onion. Add two eggs, grated on a coarse grater cheese, salt, seasoning for fish and starch. Mix thoroughly.

In a frying pan heat the oil. Form patties and fry them over medium heat until golden brown.

8. Cutlets from herring Flemish

Ingredients

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

preparation

Soak bread in cold water. Clean herring from the skin, viscera and bones. Cut the fillet and mince.

Following grind the soaked bread in a bowl and beat with minced egg. Add the finely chopped onion, passed through a press garlic, salt, pepper, chopped capers and the oil from the anchovies. Thoroughly mix the mass.

In a frying pan over medium heat, heat the oil. Form the patties, roll them in bread crumbs and fry on both sides until golden brown.

9. Cutlets salmon with buckwheat in the oven

Ingredients

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

preparation

Buckwheat pour boiling water and leave for 10 minutes. Fish, cabbage and onion mince. Add to mince the swollen rump. Salt and pepper to taste and stir.

When the mixture turned liquid by adding breadcrumbs or semolina. How to mix the mass, let stand 15 minutes and stir again.

Form patties and place them on a baking sheet, greased. Bake for 30 minutes in an oven heated to 180 ° C.

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

10. Cutlets from catfish with corn and cucumber sauce

Ingredients

• 700 g of catfish fillets;
• 2 tablespoons olive oil;
• salt, ground black pepper - to taste;
• 2 slices of fresh white bread;
• ½ cup thawed or canned corn;
• 3 eggs;
• 3 escape green onion;
• 1 small bunch fresh parsley;
• 1 small bunch fresh dill;
• 1 shallot;
• 1 pickled cucumber;
• 1 cup mayonnaise;
• 1 tablespoon lemon juice.

preparation

Over medium heat, heat the pan. Fish fillets lubricate 1 tablespoon oil, sodium ½ teaspoon salt and ¼ teaspoon pepper. Fry for 3-5 minutes on each side until the slices will not lose transparency. Pour onto a plate and divide the fibers when the fillets cool.

Blender, chop the bread into crumbs. In a large bowl, connect it to the fish, corn, beaten eggs, chopped green onions and parsley. Mix thoroughly.

Over medium heat, heat a tablespoon of oil, form patties and fry them on both sides until crispy golden crust.

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