Very juicy and tender cutlets are obtained from pollock fillets; cheese, cottage cheese, fresh and fried vegetables are added to the minced meat. The taste of the finished dish only benefits from this. We have collected for you recipes for fish cakes, which you can easily cook for yourself and your loved ones!
1. Pollock fillet cutlets
Many housewives bypass the stalls with pollock in stores, but in vain. After all, delicious cutlets can be made from this inexpensive Pacific fish.
You will need: 0.5 kg pollock fillet, 1 egg, 2.5 tbsp. l. sour cream, 1 small onion, 1 pod of sweet bell pepper, 2 tbsp. l. flour, dill and spices.
Preparation: Defrost fillet and squeeze well from water, cut into small pieces, mix with egg and season with spices. Add a couple of tablespoons of sour cream, flour, grated onion, chopped bell pepper and dill to the minced meat. Put a bowl of minced fish in the refrigerator, after half an hour form oval cutlets, fry in oil.
2. Cutlets from pollock and salmon belly
For splendor, add more onion and a little semolina to the minced pollock and salmon belly.
You will need: 1 kg of pollock and salmon belly, 3.5 tbsp. l. semolina, 1 egg, 0.5 tsp. ground chili, 0.4 bunch of greens, salt, 3 onions, 0.25 cups of milk.
Preparation: The bellies, peeled from the skin, together with the slices of pollock fillet, pass through a meat grinder, mix with the onions chopped in a blender. Pour the semolina with milk, let it swell, transfer to the fish, add the rest of the ingredients. Fry the cutlets in oil on both sides.
3. Pollock fillet cutlets with potatoes
Potatoes add juiciness to the minced fish, you just need to grate it on a fine grater.
You will need: 350 g of pollock fillet, 1 onion, 1 medium potato, 55 ml of milk, 1 egg, 40 g of semolina, salt and spices.
Preparation: Boneless and skinless pollock meat together with onion, chop in a blender, combine with semolina, egg, milk and spices. Sodium potatoes on the finest grater and also add to the minced fish. Let the minced meat "rest" for an hour or two and you can fry the cutlets, forming them in the form of flat round cakes.
4. Fish "stacks" of pollock
It is very simple to cook pollock "stacks" - first, fire the cutlets, put them on a baking sheet, garnish with a tomato slice and grated cheese, bake until golden brown.
You will need: 700 g of pollock, 1 onion, 180 g of a white stale loaf, 0.3 cups of milk, 1 egg, 5 tbsp. l. flour, 1 tbsp. l. potato starch, 200 g of hard cheese, dill, salt, spices, 3 tomatoes.
Preparation: Cut the stale bread without a crust into pieces, soak in milk and squeeze, transfer to the pollock fillet, ground in a meat grinder. Add chopped herbs, starch, flour and egg. Fire round flat cutlets with a diameter of about 6-7 cm. Put the fish blanks on a baking sheet, put one thin tomato circle on each, sprinkle with cheese and bake in the oven.
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5. Pollock cutlets with pumpkin
Instead of semolina or bread, you can also add pumpkin pulp grated on a fine grater to minced fish.
You will need: 0.5 kg of pollock, 100 g of pumpkin, 1 egg, 2 tbsp. l. bread crumbs, spices, 1 onion.
Preparation: Grind grated pumpkin with slices of pollock fillet, lightly fried onions in a blender. Mix with an egg, spices, beat well, lifting the minced meat over the table with your hands and throwing it back into the bowl with force (repeat at least ten times). Fry cutlets in vegetable oil, roll in breadcrumbs on all sides.
6. Pollock cutlets with cottage cheese
Fish cakes with the addition of cottage cheese become even more tasty and healthy.
You will need:
For cutlets: 0.5 kg pollock fillet, 200 g of cottage cheese, 2 raw egg whites, 1 large onion, 3 tbsp. l. semolina, 5 sprigs of cilantro, 2 sprigs of dill, 0.5 cups of flour.
For the sauce: 1 small cucumber, 200 ml of Greek yogurt, 0.5 tsp each. salt, cumin and ground pepper, 1 clove of garlic, herbs.
Preparation: The pulp of a cucumber without the skin and soda seeds on a fine grater, add chopped herbs, yogurt, spices and garlic. While the sauce is infusing, cook the fish cakes. To do this, pass the pollock pieces with fried onions, cottage cheese and semolina through a meat grinder. Add whipped egg whites, chopped cilantro and dill to the minced meat, refrigerate for an hour. Fry small oval cutlets in butter until golden brown, serve with cucumber-yogurt sauce.
7. Pollock cutlets with bacon
Add just a little ground lard to the minced fish, and you will see how much tastier and juicier the cutlets will become.
You will need: 750 g pollock, 1 fresh egg, 150 g lard, 4 tbsp. l. semolina, 2 onions, corn flour for breading, spices, 1 tbsp. l. melted butter.
Preparation: Pass the fish fillet, bacon and onion twice through a meat grinder with a fine grid, mix with an egg, semolina, spices, butter. Dip the cutlets in cornmeal and fry in vegetable oil.
8. Fish cutlets from pollock and oatmeal
Hearty and tasty pollock and oatmeal fish cakes can be served as a stand-alone dish with fresh vegetable salad.
You will need: 850 g pollock, 2 eggs, 1 glass of oatmeal, spices, 65 ml of fresh milk, 1 large onion, corn flour.
Preparation: Twist dry oatmeal in a meat grinder, then onion pieces and pollock fillet. Add milk and eggs to the mass, leave for an hour, then season with spices. Dip the cutlets in corn flour and fry on both sides until tender.
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9. Chopped pollock cutlets with cheese
If a piece of hard cheese is lying around in the refrigerator, then it can be safely sent to minced fish for cutlets, it will turn out very tasty!
You will need: 650 g of pollock fillet, 2 potatoes, 75 g of hard cheese, 1 egg, 1 onion, 80 g of flour.
Preparation: Cook mashed potatoes from potatoes, cut the fish into small cubes, mix with an egg, chopped onions and grated cheese. From the specified portion of minced meat, 10-12 small cutlets will turn out, which must be rolled in flour and fried in oil.
10. Oven baked pollock cutlets
If you do not eat fried food, then prepare pollock cutlets and bake them in the oven.
You will need: 550 g pollock fillet, 40 ml milk, 50 g stale buns, 1 egg, 1 clove of garlic, 2 tbsp. l. butter, 3-4 tbsp. l. semolina for breading.
Preparation: Put the bread soaked in milk and squeezed into the blender bowl, put the pieces of fish meat there, chop until smooth. Add the egg, melted butter, garlic and spices to the minced meat, mix well and put in the cold for an hour. Form medium-sized patties, roll in semolina. Transfer to a baking sheet, baked in the oven.
11. Pollock and zucchini cutlets
Instead of bread or semolina, you can put zucchini pulp grated into the minced fish.
You will need: 0.5 kg pollock fillet, 1 medium zucchini, 1 egg, 0.25 bunch of dill, 1 clove of garlic, 1 medium onion, semolina or corn flour for breading.
Preparation: In a deep bowl, add fish fillets, finely chopped and fried in butter, and grated zucchini, twice ground in a meat grinder. Add the egg, spices and dill to the already well-mixed minced meat, form into oval or round cutlets, brew in corn flour and send to a preheated pan.
12. Tender pollock cutlets without eggs and bread
If you add boiled rice to the minced fish, then you no longer need to put bread crumb and chicken eggs soaked in milk into it.
You will need: 1 kg pollock fillet, 1.5 cups of boiled rice, 2 onions, 120 g flour.
Preparation: Fish and onion, randomly cut into small pieces, pass through a meat grinder 1-2 times, mix with rice porridge, season with salt and spices. Soaking your hands in cold water, shape the cutlets, dip them in flour on all sides, fry in hot oil.
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13. Pollock cutlets with boiled potatoes
Boil the potatoes in their "uniform" in advance, peel and cool.Fish cakes with this ingredient will turn out to be more satisfying, soft and budgetary.
You will need: 800 g pollock fillet, 2 large potatoes, 1 large chicken egg, 2 tbsp. l. flour, 0.25 tsp. dried herbs of provence, salt, corn flour for breading.
Preparation: Grate boiled potatoes on a fine grater, add them to fish fillets ground in a meat grinder. Beat the egg into the minced meat, season with Provencal herbs and salt, add flour so that it absorbs excess moisture. You can also add chopped herbs, a pinch of granulated garlic. Formed cutlets should be fried in oil until golden brown, and then brought to readiness in the microwave.
14. Pollock and squid cutlets
Seafood lovers will definitely appreciate the delicious cutlets made from minced fish with the addition of squid!
You will need: 0.5 kg of squid carcasses and pollock fillets, 2 small onions, 0.3 cups of milk, 100 g of stale white rolls, 3-4 eggs, 1 potato, 80 g of butter, semolina for breading.
Preparation: Pass the fish, onions and squid carcasses through a meat grinder with a fine grid two, or preferably three times. Add soaked in milk and squeezed bread crumb, eggs, potatoes grated on a fine grater, melted butter, spices. Zip the minced fish cutlets in semolina and fry until tender.
15. Fish and vegetable cutlets from pollock fillet
In addition to fish fillets, you can add any chopped and lightly fried vegetables to the minced meat: onions, carrots, potatoes, pumpkin, zucchini, cauliflower or white cabbage.
You will need: 700 g pollock fillet, 100 g butter, 1 onion, 1 carrot, 150 g cabbage, 220 g bread crumbs, 2 eggs, 4 slices of white bread without a crust, 1.3 tsp. salt, 0.25 tsp. spices, 5 sprigs of parsley, 3 sprigs of dill, cilantro if desired.
Preparation: Fry chopped onions with carrots and finely chopped cabbage in oil until soft, pass through a meat grinder together with pieces of fish meat. Mix with spices, bread soaked in water, chopped cilantro, dill and parsley, twist again through a meat grinder and beat in the eggs. Form large round patties, each weighing about 70-80 grams, bread in breadcrumbs on all sides and send to the pan to fry.