Fish cakes are one of the most popular dishes in Russia, and this is natural, because this dish has an extraordinary taste, and its incredible tenderness cannot leave anyone indifferent. There is only one difficulty in preparing pike cutlets - cleaning the fish.
It is necessary
- - one pike weighing no more than a kilogram;
- - 200 grams of white bread;
- - two onions;
- - two eggs;
- - a tablespoon of tomato paste;
- - 100 grams of sour cream;
- - one small carrot;
- - 50 grams of hard cheese;
- - 0.5 liters of milk;
- - flour;
- - salt and pepper (to taste).
Instructions
Step 1
The first step is to cleanse the entrails of the fish, as well as remove the fins, scales, head and bones. Cleaning must be taken very seriously so that in the end the fish fillet is completely boneless.
Step 2
Pass the resulting fillet two or three times through a meat grinder (at this stage, you can once again inspect the minced meat for the presence of bones, if there are any, then, of course, remove them).
Step 3
Break the white bread into pieces, put in a deep bowl and pour over the milk. After a few minutes, knead the bread and squeeze lightly.
Step 4
Peel and rinse the onions and carrots in cold water, finely chop the onion and grate the carrots and cheese.
Step 5
Mix the minced fish with cheese, onions (at this stage, only half of the chopped onion needs to be added to the minced meat), mashed white bread, salt and pepper. Beat eggs with salt and stir in the minced fish.
Step 6
Put the pan on the fire, pour vegetable oil into it and fry the onions and carrots until a pleasant golden color (the vegetables should never burn). Add sour cream (can be replaced with cream) and tomato paste to the frying, season with salt and pepper. Bring the mixture to a boil.
Step 7
Form small cutlets from minced fish, roll them in flour (or breadcrumbs, semolina), put in a multicooker bowl and pour everything with the sauce obtained earlier. Switch on the "baking" mode, cook for 15-20 minutes. The pike fish cakes are ready.
