They can easily become a delicious alternative to traditional minced meat products. And to get the most out of this dish, it is recommended to cook red fish cutlets. And it is not necessary to buy expensive salmon for this. Such representatives of the salmon fish family as pink salmon, chum salmon, coho salmon, sim and others are also quite suitable.

Secrets of cooking delicious fish cakes

The process of preparing red fish cutlets has its own characteristics, which must be taken into account in order to get a really tasty and beautiful dish:

1. Usually minced fish is too liquid in consistency. It is difficult to form beautiful red fish cutlets out of it, besides, they can fall apart during frying in a pan. Therefore, instead of soaked bread crumb, it is better to add thick mashed potatoes to minced meat. Cutlets will turn out to be just as soft, but the process of their formation will proceed much easier and faster.
2. If the stuffing, on the contrary, turned out to be too dry, you need to add a little cream or butter to it.
3. In order not to clog the delicate taste of red fish, it is not recommended to add too many spices, onions, garlic and hot peppers to the minced meat.

Cutlets from traditional minced meat

The classic recipe for making fish cutlets is practically the same as for meat cutlets. Meanwhile, the fish are softer and more tender. Soaked bread (200 g), onion and egg (2 pcs.) Are still added to minced fish (1 kg), prepared with a meat grinder. The mass obtained from these ingredients is cooled for half an hour.

At the same time, breading is made from flour and crackers. In it, it is necessary to roll the formed products of an oblong shape, and then fry them in vegetable oil. To get the most delicious cutlets from red fish, after frying, they should be transferred to a baking sheet with pieces of butter and darkened in the oven for another 5 minutes. Best served with rice or vegetables.

Recipe for chopped red fish cutlets

The whole advantage of cooking cutlets according to this recipe is that they remain equally tasty even when cold. They can be used for sandwiches and served as a cold snack.

According to this recipe, pieces of red fish (500 g) should be cut into medium-sized cubes, and the onion should be finely grated, just like cheese (100 g). Then add mayonnaise (30 ml), potato starch (3 tablespoons), eggs (2 pcs.), A little salt and pepper (to taste). Cool the mince in the refrigerator for half an hour.

Chopped cutlets from red fish should be fried in a pan with vegetable oil, like pancakes, spreading the minced meat with a spoon. Serve with sour cream sauce and vegetable garnish.

Steamed red fish cutlets

Cutlets prepared according to this recipe are so tender that they can even be offered for lunch to children. It is advisable to buy less fatty fish, such as coho salmon or pink salmon.

First you need to soak in cream (4 tablespoons) small oatmeal that does not require cooking (5 tablespoons). Then chop the fish (0.5 kg) with a knife to the state of minced meat. Then add garlic (2 cloves), ½ onion, 2 eggs, greens, grated cheese (150 g) to it. In the resulting minced meat, shift the swollen flakes and salt. Send the fish mass to the refrigerator for 45 minutes.

After that, form cutlets from minced red fish. The dish is cooked in a double boiler for 25 minutes.

Crispy red fish and potato croquettes

Usually croquettes are made from mashed potatoes, sometimes with filling in the middle of the patty in the form of mushrooms or minced meat. But using a similar technology, you can cook red fish cutlets, the most delicious recipe of which is presented below.

First you need to boil potatoes (2-3 tubers), mash them and cool a little. Then take red fish (0.6 kg), finely chop it with a knife, add squeezed garlic (5 cloves), red pepper, salt, ginger root. Combine the fish mass with the potato mass and form cutlets. It is important that the minced meat has a thick consistency, otherwise the products will fall apart when frying.

Dip the formed cutlets in a bowl with beaten egg, and then roll in breadcrumbs. Fry in a deep fryer or in a pan with plenty of vegetable oil.

Cutlet in Kiev from red fish

The traditional Kiev cutlet, made from chicken breast with fragrant butter inside, is a dish that is recognized as one of the best in the whole world. But the Europeans made their own changes to this recipe and now they are happy to fry the same cutlets, but from red fish. Below we will reveal all the features of their preparation.

To make red fish cutlets, you first need to prepare a juicy filling. To do this, add squeezed garlic (1 clove), dill and salt (if the oil is not salty) to the softened butter. Form a thin sausage from the resulting mass, wrap it in a film and send it to the freezer for 20 minutes.

At this time, make minced meat. To do this, chop any red fish (200 g) in a blender or in a meat grinder, add chopped capers (2 tablespoons), 1 egg, herbs (optional), soaked in milk and squeezed bread (2 slices). If the mass turns out to be liquidish, pour a little breadcrumbs into the minced meat. Shape into patties, roll in breadcrumbs and refrigerate for 10 minutes. Then cut off a small piece from the prepared butter and stuff the chilled cutlets with it. Bread again and send to a pan with heated vegetable oil (300-400 ml).

Put the finished cutlets on a paper towel, after which they can be served for lunch or dinner.

Cutlets from canned red fish

Very quickly you can cook delicious cutlets from canned pink salmon. To do this, you must first boil the potatoes and mash them into a puree. Then add pink salmon to it (2 jars of 200 g each), 3 tbsp. spoons of thawed green peas, lemon zest and juice (1 tablespoon each), parsley and green onions (2 tablespoons total), breadcrumbs (¼ cup), salt and pepper.

From the minced meat, form from red fish. From this number of ingredients, 8 products should be obtained. Using a spray bottle, add vegetable oil to the pan and fry them until golden brown.

Red fish cutlets with pork

For many housewives, fish cakes often turn out dry. To make the dish more juicy, pork or a little bacon is added to minced fish. This is how red fish is obtained, the most delicious recipe for which is presented below.

To begin with, it is necessary to soak a little bread in milk, after cutting off a hard crust from it (two pieces). At this time, chop the onion in a blender and squeeze the garlic (two cloves) through the press. Combine fish (0.5 kg) and minced meat (0.25 kg), onion, garlic, salt, pepper and squeezed bread in one bowl. Form cutlets and fry them briefly on each side. Then put the products into a refractory pan, pour the oil in which they were fried on top, add water (100 ml), cover with a lid and send to the oven (180 degrees). After 40 minutes, the cutlets will be ready. The most amazing thing is that they taste exclusively fishy, ​​and pork is not felt at all.

Step 1: prepare minced meat.

To prepare this dish, you can use any kind of white and red, preferably boneless fish, for example, in this version - pike perch and salmon. First of all, we wash the fresh fillet under cold running water, dry it with paper kitchen towels, put it on a cutting board and cut it into small pieces up to 3 centimeters in size.

Then, using tweezers, remove all small bones from them. In turn, we pass each type of fish through a meat grinder or grind it with a blender.
Then we wash the parsley, shake off excess liquid from it, put it on a clean cutting board, finely chop and send it to a deep bowl along with ground fish. There we also add a couple of egg whites, salt, ground black pepper and mix all the ingredients of the minced meat with a tablespoon until a homogeneous consistency.

Step 2: form and fry cutlets from red and white fish.

Now put a frying pan on medium heat and pour a couple of tablespoons of vegetable oil into it. If your cookware is non-stick, you can cook without fat, there is a lot of it in red fish.
In the meantime, we wet our hands in cold water. We spread a tablespoon of minced fish in the palm of our hand, form a round or oval cutlet 1–1.5 centimeters thick from it, put it on a plate and sculpt the rest in the same way.

After 2-3 minutes send the first batch of cutlets to the pan and fry them on both sides until light golden brown. This process will take approximately 4–5 minutes.
Then, using a kitchen spatula, transfer them to a plate and cook the rest in the same way until the minced meat is finished. After that, we serve the dish to the table along with your favorite side dish.

Step 3: serve cutlets from red and white fish.

Red and white fish cutlets are served hot immediately after cooking. They can be served with any side dish: fresh vegetable salad, mashed potatoes, boiled or steamed rice, pasta, cereals from various cereals, as well as spicy sauces. Enjoy delicious and easy fast food!
Bon Appetit!

In minced meat, along with parsley, you can add green onions, dill or cilantro;

Fresh parsley can be replaced with dried;

Sometimes a piece of loaf, softened in milk, is placed in minced meat;

The set of spices is not critical, you can use any spices that are added to fish dishes.

In order to cook delicious and light red fish cutlets, you do not need a special occasion.

This dish is suitable for lunch and dinner, it is good with any side dish, but especially with rice or vegetables.

General principles for cooking cutlets from red fish

To prepare cutlets from red fish, you can take budget pink salmon, tender salmon, and noble coho salmon. Yes, any red fish will do, from chum salmon to char. If the stuffing is dry, butter or cream will come to the rescue. And you can add a little (up to a third of the volume) of some oily fish, albeit not red, such as catfish or halibut.

You can add a little cod or hake to minced salmon (to shade the taste and somewhat reduce the cost), but you should not use mackerel or other fish with a bright taste and smell for this purpose: it would be better if red fish cutlets have the smell of red fish .

To prepare minced meat cutlets, it is better to make it yourself, and not take it ready-made: the taste and quality of purchased minced meat may disappoint you. For red fish cutlets, it is better to buy not steaks or, moreover, fillets, but a whole carcass or a large piece. A fillet or thin steak may be frozen or dried out. In both cases, our delicious red fish cutlets will turn out to be dryish.

Choose a carcass of a beautiful color, without strange shapeless spots, pleasantly cool to the touch. The fish should not be dry, sticky or as if covered with mucus. The eyes should be normal, not cloudy, not bloody, the gills should be fairly light (and not black and “rotten”).

It is better to stay on chilled rather than frozen fish. It is easier to form an opinion about its freshness and quality (as well as weight: it is not known how much the fish will “lose weight” after defrosting).

If you are not going to add any fat to minced meat for red fish cutlets, put a small piece of butter inside when forming the product: this will make the dish more juicy.

If you use dryish fish, you can flavor the minced meat for red fish cutlets with grated butter or a piece of lard, which must be scrolled along with the fish in a meat grinder.

You should not get carried away with seasonings: red fish cutlets are very tender, a large amount of pepper or herbs will clog their delicate taste.

Recipe 1. Classic red fish cutlets

Pink salmon fillet (you can take other fish) - 600 g

Onion - 1 onion

Carrot - one small

Breadcrumbs, oil for frying, if desired, about 100 g butter

Grind the onion and carrot with a knife or blender, put it in a pan with a small amount of oil and cool.

Pour milk over the bun, let it swell for a while and squeeze it out.

Pass the fillet, bread, onions and carrots through a meat grinder, beat in an egg, salt and pepper. Form cutlets (if desired, you can put a small piece of butter inside each). Roll in breadcrumbs.

Fry under the lid until cooked.

Recipe 2. Fragrant red fish cutlets

Pink salmon or chum salmon fillet - 500 g

Orange - half a large

Onion - 1 onion

Semolina - for breading + 1 tablespoon

Starch - 1 tablespoon

Salt, black pepper, garlic clove

Fat - about 70 g, optional

Cut the zest from half an orange and chop it. Squeeze out the juice.

Marinate the fish fillet in orange juice.

Chop the onion and fish with a knife as finely as possible (no need to use a meat grinder). You can also add finely chopped lard.

Beat the egg into the minced meat, add one tablespoon of starch and semolina, salt, pepper, garlic passed through the press. Mix everything well and refrigerate for at least half an hour.

Remove the minced meat and form small flat cutlets out of it.

Mix the crushed zest with semolina and bread the cutlets in this mixture.

Put the products in a hot pan with hot oil and fry quickly, then reduce the heat to the smallest, cover the pan with a lid and bring the cutlets to readiness.

Recipe 3. Red fish cutlets with sauce

A piece of red fish - about a kilogram

Lemon small - half

Sour cream - 2 tablespoons

Wheat bun - 3 - 4 pieces

Milk - for soaking the bun

Starch - 2 tablespoons

Onion - 1 medium onion

Salt, pepper, mustard seed, 1 bay leaf

Cut the fillet from the bones, remove the skin from it. Pour water over the skin and bones so that it only covers the food, and boil for 5 minutes. Cool down.

Hold the bread for five minutes in milk, then squeeze lightly.

Grind fish, onions, boiled skin, a bun soaked in milk through a meat grinder. After that, add eggs, lemon juice (about one and a half tablespoons), starch, spices to the minced meat. Then mix everything and knock out (throw with some force on the table) five times.

Form cutlets and fry them over medium heat for a couple of minutes on both sides.

In the meantime, strain the broth and mix it with sour cream. Pour the resulting sauce into the pan, add the mustard seed and the broken bay leaf. Simmer covered until tender (5-7 minutes).

When serving, garnish with lemon slices and drizzle with sauce.

Recipe 4. Piquant red fish cutlets

Red fish fillet - 700 g

Pancake flour - 2 tablespoons

Breadcrumbs - about a cup

Mustard, mayonnaise, ketchup - 1 tablespoon each

Capers - 1 large spoon

Lemon juice - 2 small spoons

Salt, white pepper, curry - to taste

Finely chop the fish and capers with a knife. Stir in flour, half a glass of breadcrumbs, egg, mayonnaise, ketchup, mustard. Add spices, lemon juice and curry. Place in the refrigerator for at least half an hour.

Take out the minced meat, knead again. Form cutlets, roll them in the remaining breadcrumbs and fry under the lid on both sides until cooked.

Recipe 5. Red fish cutlets in the oven

Pink salmon, trout or other red fish (fillet) - 600 g

Milk - for soaking

Onion - 1 small onion

Garlic - a couple of cloves

Butter - 70 g

Mayonnaise - 1 tablespoon

Any cheese - 100 g

Sour cream - 2 tablespoons

Salt, vegetable oil

Dip the bun into milk. Fry the onion until golden brown. Peel the garlic.

Pass the fish fillet, bun, fried onion and garlic through a meat grinder.

Beat the eggs into the minced meat, put salt and mayonnaise. Finely chop the dill and sprinkle it in there. Rub the heavily frozen butter on a grater and put it in minced meat (mix with a spoon, otherwise the butter will melt).

Grate the cheese. Mix sour cream with a few tablespoons of water.

Form round cutlets, put them in a baking dish, previously greased with oil. Pour in sour cream sauce (it should not cover cutlets!), sprinkle with cheese and bake at 170 degrees for 10 minutes.

Recipe 6. Red fish cutlets with herbs

Fillet of any red fish - 700 g

Hercules - 2 tablespoons

Dill, parsley - bunch

Vegetable oil - for frying

Green onions - half a bunch

Onion - 1 small onion

Fatty sour cream - 3 - 4 tablespoons

Mixture of Italian herbs, salt to taste

Boil two eggs for 10 minutes, then peel and immerse in cold water. Then chop relatively finely.

Grind the fillet with "hercules" and onions with a meat grinder. Chop green onion, parsley, dill.

Stir greenfinch, chopped hard-boiled egg, raw egg, sour cream and dry herbs into minced meat. Let stand for at least 15-20 minutes.

Form cutlets and cook them in vegetable oil, turning several times.

Recipe 7. Red fish cutlets in a cheese crust

Red fish (fillet) - 500 g

Wheat bread - 100 g

Milk for soaking the bun

Butter - 100 g

Mayonnaise - 2 tablespoons

Parmesan - 100 g

Sesame - 3 - 4 tablespoons

Breadcrumbs - 1/3 cup

Vegetable oil for frying

Salt, white or (and) black pepper

Break the bun, hold it in milk, squeeze it out a little and turn it together with the fish fillet through a meat grinder. Freeze butter and then grate.

Stir in mayonnaise, egg, grated butter, spices. Let the minced meat brew well (at least half an hour).

Grate the cheese very finely and let it dry a little at room temperature. Mix it with crackers and sesame seeds.

Form minced meat into small flat cutlets, wrap in breadcrumbs and fry in a pan with hot vegetable oil.

Recipe 8. Red fish cutlets with green butter

Fish fillet (pink salmon, chum salmon, trout or other red fish) - 600 g

Semolina - ¾ cup

A mixture of dry herbs (rosemary, thyme, oregano and others)

Butter - 100 g

Dill, spinach, green onions - all together about a bunch

Lemon slice (about a quarter of a small one)

Potato - 1 large or 2 medium potatoes

Cod or hake - 200 g

Leave the butter to thaw at room temperature.

Pass the greens through a meat grinder and beat with a mixer or blender with softened butter and juice of a quarter of a lemon. Remove the green butter from the freezer.

Skip the potatoes, as well as the fillets of red and white fish through a meat grinder, mix the eggs and half of the semolina into the minced meat, add salt. Send to the refrigerator for half an hour or an hour.

Remove the green butter from the freezer and cut into skewers. Mix dry herbs with the remnants of semolina.

From minced meat, form elongated cutlets and press pieces of green butter into them. Roll the products in a mixture of semolina with herbs and fry over low heat, preferably without a lid.

Recipe 9. Steam red fish cutlets

Fillet of coho salmon or pink salmon (you can also use other red fish, but these are the most dietary ones) - 500 g

"Hercules" small - 5 tablespoons

Cheese type "Kostroma" - 150 g

Onion - a small onion or half a large one

Garlic - 2 cloves

Salt, pepper, nutmeg, dry herbs - to taste

Cream 10% - 3 - 4 tablespoons

"Hercules" pour cream and let stand.

In the meantime, chop the fish fillet and onion with a knife or slice. Grind the parsley, grate the cheese smaller, pass the garlic through a press.

Put “Hercules” with cream, herbs, garlic into the chopped fillet with onions, beat the eggs, mix in the cheese, salt and spices. Knead the minced meat well and knock it out on the table. Put in a cool place for half an hour.

Form round or oblong patties and cook them in a double boiler or steam them in a colander. It usually takes about 20 minutes, but it all depends on the particular steamer. If desired, you can throw a bay leaf and a few sprigs of rosemary into the water before cooking the cutlets.

You can not take the whole carcass, but only part of the tail. Salt or bake a more tasty and juicy middle part. Cutlets will still turn out delicious, especially if the fish was big and fat.

After carving the carcass, set aside the fillet for making red fish cutlets, and the bone, head (removing eyes and gills), fins, and skin should be thoroughly washed and used to make soup.

You can add a little grated almonds, coriander, mustard seed to minced meat for red fish cutlets, and sesame seeds and the same almonds to the breading.

Some do not like fish cakes, but in vain. Every restaurant professional chef, for example, has red fish cutlets in his arsenal, the most delicious recipe of which he keeps in the strictest confidence. It's really delicious. Moreover, these dishes can be prepared at home. Not with such refinement, of course, but guests and household members will like it.

Some in vain believe that such dishes are a pleasure too costly. It is cutlets that can significantly save money; according to the recipe, it is allowed to add other fish fillets to them up to a third in volume.

For example, cod or hake meat is good for minced salmon. Pick up halibut with coho salmon, it will even improve the taste of the dish and make it more juicy.

Important! Just do not add mackerel with a strong characteristic smell to such mixed minced meat. Cutlets from delicious inhabitants of the seas should have their own smell, and nothing more.

You can cook any kind of red fish in this way. Salmon is considered the most popular, pink salmon is the most affordable. Ketu is often used. Less well known are Atlantic trout and brown trout, but connoisseurs also appreciate them.

Lemon and tartar sauce are a great addition to the dish

Cheese is an important ingredient in this delicate dish. Gourmets believe that it should be only one delicacy variety. But experienced housewives get by with any solid, so long as it does not have a too characteristic smell and components that interrupt the fishy taste.

Ingredients:

• red fish, fillet - 500 g;
• white bread - 150 g;
• chicken egg - 1 pc;
• butter - 150 g;
• cheese (preferably parmesan) - 150 g;
• olive mayonnaise - 2 tbsp;
• breadcrumbs - 0.5 tbsp.;
• vegetable oil;
• milk for soaking bread;
• sesame, salt, pepper.

Recipe:

1. Freeze butter beforehand. Soak the bread in milk for a while, squeeze, prepare the fillet. Turn through a meat grinder along with bread.
2. Grate the butter, mix with minced meat. Add the egg, mayonnaise, salt and pepper.
3. Grate cheese, mix with sesame seeds and breadcrumbs.
4. Form cutlets from minced meat, roll in combined breading.
5. Fry in a frying pan, heat the oil before that.

Tip: sometimes the stuffing turns out to be too liquid. Some cooks advise adding mashed potatoes instead of bread in this case.

Pork can be replaced with cream

This combination of ingredients only at first glance seems incompatible. Some varieties of red fish are a little dry, which makes cutlets dry too. Someone gets out of the situation by adding cream to the stuffing. And someone - pork meat.

Ingredients:

• red fish fillet - 0.5 kg;
• pork with lard - 0.25 kg;
• onion - 1 pc;
• garlic - 2 cloves;
• bread, milk;
• salt pepper;
• vegetable oil for frying.

Cooking:

1. Soak bread in milk.
2. Twist the fillet with onion and garlic, mix, pepper and salt.
3. Add some soaked bread, mix.
4. Form cutlets, fry in a pan for 5 minutes on each side.
5. Put in a mold, pour the oil in which the cutlets were fried.
6. Put in the oven (180 degrees) for 40 minutes.

Interesting! The taste of the product turns out to be exclusively fishy, ​​pork is practically not felt.

Recipe for delicious steamed meatballs with sauce

Steam cutlets are not particularly refined in appearance, but tasty and healthy

Ingredients:

• pink salmon fillet - 0.5 kg;
• rice - 1 tbsp.;
• carrots - 1 pc;
• chicken egg - 1 pc;
• onion - 1 pc;
• butter - 75 g;
• wheat flour - 1 tbsp;
• cream 70 ml;
• lemon - 1⁄2 pcs;
• greenery;
• fish broth;
• salt pepper.

Cooking:

1. Boil rice beforehand.
2. Skip the fillet, carrots, onions through a meat grinder.
3. Combine with rice and herbs, beat in an egg. Salt, pepper, form cutlets.
4. Cook for a couple of half an hour.
5. For the sauce, fry the flour with butter, add the broth, stew, add lemon juice, greens, you can have a little horseradish.

The dish turns out surprisingly tender. You can serve buckwheat or boiled potatoes as a side dish.

Red fish cutlets are among the quite affordable delicacies that can be prepared for a festive event or just for dinner. Just don't deny yourself new experiences. Such food is both varied and healthy.

A step-by-step recipe for making delicious coho fish cakes. How to cook the best coho fish cutlets: tips from top chefs.

A classic recipe for making trout cutlets, step by step with a photo. How to make trout fish cutlets juicy - the subtleties of cooking from a professional.

How to cook cutlets from salmon milk: a step by step recipe with photos for beginners. Cooking fish cutlets from salmon milk: the subtleties of cooking from professionals. How to make meatballs from milk juicy and tasty?

How to cook very tasty salmon cutlets - a simple step-by-step recipe with a photo. How to make an original sorrel sauce for serving with minced salmon cutlets. Variations of the recipe for salmon fish cakes, replacement of ingredients.

How and in what to cook a salmon cutlet? Secrets of cooking delicious and juicy salmon fish cakes. Tips and tricks from professionals for cooking salmon cutlets: step by step, with photos and videos.

How to cook delicious chopped fish cakes - a recipe from red fish, step by step, with a photo. What substitutions of ingredients are acceptable, what can and cannot be added to minced fish, how to properly serve the dish.

Red fish is a beloved delicacy that is widely used on festive tables and in restaurant cuisine. That is why every self-respecting chef has more than one cooking option in his arsenal, including the recipe for delicious cutlets, which he keeps in the strictest confidence.

The most popular red fish for such original cutlets is,. Especially tasty and original meatballs are obtained from.

However, many are mistaken in thinking that only a professional can cook meatballs from red fish, and they are very expensive. It is very easy and quick to cook. After all, it is such a dish that allows you to save a lot. For example, it is not necessary to take the most popular and expensive salmon, you can pay attention to the more affordable pink salmon. Also, according to the recipe, it is allowed to replace 1/3 of minced meat with the meat of another type of fish, for example, cod, hake or halibut. That will only improve the taste of the finished dish and make it more juicy.

To learn all the tricks and secrets of cooking red fish cutlets and surprise all your relatives and friends with your culinary masterpieces, be sure to stay with us and thoroughly study this subsection of the website.

Far Eastern red fish cutlets according to the most delicious recipe

Cooking time: 1 hour 10 minutes

Servings: 16

Energy and nutritional value

• proteins - 14.9 g;
• fats - 9.2 g;
• carbohydrates - 9.6 g;
• calorie content - 180.4 kcal.

Ingredients

• red fish fillet - 0.8 kg;
• onion - 150 g;
• sweet bell pepper - 200 g;
• Russian hard cheese - 100 g;
• chicken eggs - 2 pcs.;
• semolina - 50 g;
• breadcrumbs - 125 g;
• edible salt - to taste;
• a mixture of freshly ground peppers - to taste;
• seasonings for fish - to taste;
• refined vegetable oil for frying - 50 ml.

Step by step cooking

1. Rinse the fish fillets thoroughly under running water, pat dry with kitchen towels, remove from the skin and get rid of all the bones found. Cut the pulp into equal pieces of approximately 0.5 × 0.5 cm in size.
2. Rinse the peeled onions and bell peppers under a cool tap and chop into small cubes.
3. Grate cheese on a grater with the smallest holes.
4. Combine all the ingredients processed in the previous steps in a common bowl of suitable volume, season them with spices at your discretion, beat in two chicken eggs there, add semolina and knead the mass well.
5. With the help of a tablespoon, with wet hands, form medium-sized oval patties from the resulting minced fish and gently roll them in breadcrumbs.
6. Fry the semi-finished products in a small amount of hot, odorless vegetable oil until golden brown on both sides, then transfer to a common container, pour boiling water and simmer for 10 minutes under a closed lid until fully cooked.
7. Wipe the fried cutlets with paper towels from excess fat and put on a dish.

Advice: according to this recipe, you can also prepare a more dietary version of meatballs, for example, by simply sending them to the oven or steaming them thermally.

How to make fish cakes juicy

There are a few little tricks that help make the finished dish more tender and juicy, and you should definitely know about them before you start cooking directly.

Most often, experienced housewives always introduce into the recipe for meatballs soaked in warm milk and well-squeezed bread crumb and a small piece of lard, but in addition to these long-known methods, there are others. For example, raw vegetables add juiciness to fish cakes - it can be potatoes, onions, carrots, bell peppers, cabbage, zucchini and even a tomato.

In addition, well-chilled cream, as well as ice water, which are added to the minced meat during kneading, are excellent helpers in this matter. Another life hack that allows you to achieve maximum juiciness of this dish is to saturate the mass with oxygen by beating it immediately before the heat treatment of the product. Using all or only a part of these secrets, you are sure to enjoy the result and prepare the perfect treat.

You can serve such a dish as an independent for lunch or dinner, or with mashed potatoes, rice cereal or stewed vegetables. To garnish red fish patties for your holiday table, top them with your favorite gravy and top with sprigs of basil or rosemary. Bon Appetit!