Fish cakes made with this recipe go well with side dishes such as rice or mashed potatoes. As a sauce for cutlets, you can serve hot lemon-oil sauce, homemade ketchup, cold mayonnaise-based sauce.
For fish cakes you will need:
- 600 g of fish fillets;
- 100 g of onions;
- 50 g of wheat bread;
- 40 g flour;
- 1 egg;
- 30 g of vegetable oil;
- 3 g of salt;
- 2 g white pepper.
Cooking fish cakes
If the fish for cutlets is frozen, move it to the plus zone of the refrigerator and take it out for defrosting the next day. It is this method that avoids a large release of liquid. To make the fish cakes according to this recipe juicy, quick defrosting is unacceptable.
Peel and chop the onions. Add the white bread, from which you first cut the crusts. Pass with the fish through a meat grinder. Unlike the recipe for meat cutlets, do not soak the bread. The liquid contained in the minced fish is just enough to bond (bread in cutlets serves as a panada - a binding element).
Beat an egg into the minced meat, salt and pepper and leave for 10-15 minutes to "rest". At this moment, the reaction of interaction between the ingredients takes place in the minced meat. If you mold the fish cakes at once, the necessary mutual assimilation of tastes will not have time to occur.
Divide the minced meat into balls weighing 60-75 g, give them a rather flat oval shape, sharpening one end. You can make regular round cutlets if you like. Dip them in flour and fry in vegetable oil that is hot until white smoke. This recipe makes 12-14 juicy and tasty fish cakes.
