How to make cutlets from fillet Malta Recipe. What can be prepared from minced meal

21.04.2020

Fish meat is useful because it contains a lot of vitamins and minerals so necessary to our organisms. And if that sea \u200b\u200bfish, the benefits in such a fish two, three times more.

mixtai is almost the cheapest and affordable fish from which you can cook very tasty fish cutlets. True, you can meet the opinion that Mixtai for the kitlet does not fit, they say the cutlets will get dry and fresh. But this opinion you will be able to refute cooking cutlets on our recipes and I assure they will not work dry and fresh.

In order for the cutlets to be the most delicious, you need to choose the right meat from which you will cook the cutlets.

In order for your cutlets, it is delicious and juicy take only fresh or freshly frozen fish. When buying, pay attention to the color of the gores. Zhabra should be pinking closer to red. Dark gills are among the old Malta who got carried on the shelves not one month.

Fish skin should not be dry. Also before buying a fish, look at her eyes if the look muddy is better not to take this fish. Well, of course there should not be extraneous smells. Fresh fish It should be pleasant to smell the scales should fit tightly and glitter, and the eye should be clear. Only when complying with these rules, you can buy the right fish and make delicious fish bars based on fish minced meat.

Military Cutlets Step-by-Step Cooking Recipe

In the first recipe, you will prepare cutlets in a traditional way in a pan. This is the easiest recipe for cooking a fish fillet.

Ingredients:

1 kg fillet fillet.
200 grams of pork sala.
5 pieces of white baton.
2 middle bow heads.
1 egg.
Salt.
Breadcrumbs.
Vegetable oil.

Cooking process:

If you have frozen fish fillets, then before cooking you need to defrost in vivo. Put the fillet into a small bowl and put it in the refrigerator for 5-6 hours in the top compartment. So she knows how to correctly.

1.This fillet cut into such pieces so that they would have passed without problems through the grinding meat grinder.

2. With the bass, it is necessary to remove the skirt and also cut into small pieces. It is advisable to take no strey.

3. Clear and cut into 3-4 parts.

4.Hleb to pre-dunk in water.

All products are now prepared can begin grinding.

5. Forwards we skip the fish through the meat grinder, then the fat and in the conclusion of the bow.

6. So, how everyone will mix something to grind and you need to one general bowl.

7. Add the egg salt and pepper mix the fish mince to uniformity.

8. All minced meter is ready, you can proceed to the formation of the kitlet. We form minced fish cutlets. Try to make them the same size. So they will be preparing approximately the same.

9. In the plate, pour breadcrumbs and dangle every cutlet in breadcrumbs.

10. Pour oil into a frying pan and fry each other on hot oil from two sides to the characteristic Rumen.

11.Clotters are ready to serve on the table. Together with the cutlets can be submitted mashed potatoes or boiled pasta. And as a decoration for a dish, use finely disturbed greens (dill, parsley, green Luc). Bon Appetit.

Lenten meatballs from Mixed

In the second recipe we will bypass without adding chicken egg. And you will prepare lean cutlets.

Ingredients:

500-700 grams of Mintai.
2 onions heads.
2 tablespoons of rice.
2 teaspoons of flour.
Salt and pepper to taste.
Vegetable oil.
Greens for decoration.

Cooking process:

1. It is necessary for the boiled boiler, therefore the first thing to promote rice and put it to boil it.

2. Small fish cut into small pieces.

3. Milk apply to 2-3 parts.

4.Mack pour hot water She will act as a link instead of egg.

5.Myaso and scroll through the meat grinder. In the resulting mince add boiled rice, flour, breadcrumbs, salt and pepper. All mix well and add chopped greens.

6. Fish minced meat scam. Calculate them in flour or in the manna cereal.

8. Just check the readiness of the cutlets cut it into two parts. If the meat is still raw, it is worth lowering the heating under the frying pan and hold the cutlets a little longer.

Cutlets are ready to serve on the table of a pleasant appetite.

Mixed Cutlets for a couple

This dish, like many others, can also be prepared for a couple. Many of us care about healthy nutrition And prefer to prepare a couple of cutlets as possible. And why not here you have a recipe. How to cook

Ingredients:

Mintai 700 grams.
Owka head
1 egg.
Butter
Salt, pepper and spices to taste.

Cooking process:

1.Luk and meat are squeaking on the meat grinder thereby prepare the fish minced meat.

2.Farsh Solim Pepper We add spices. Mix well.

3. Form the cutlets.

4. Available to lubricate with butter and lay out the cutlets.

5. Water in a double boiler and put our cutlets for 20-30 minutes.

6.Tlelets are ready to serve them on the table. Before serving, do not forget to decorate a dish of a finely chopped greenery.

7.VOT and the entire recipe for cooking fish meat. As you can see there are no special difficulties in this process. Bon Appetit.

Mixed Cottage cheese

I think that few of you have heard of such a recipe for cooking fish meat. And they prepared and then units. But despite this that the recipe is not so popular, he is being prepared on it and this dish has its own lovers and admirers. So try and you cook the cutlets on this recipe it is possible that they will become your favorite.

Ingredients:

500 fillets Malta.
250 cottage cheese.
1 egg.
100 Manka.
1 Owka head.
100 white bread.
Floor glass of milk.
Salt and pepper to taste.

Cooking process:

1. Chleb pour into milk.

2. Filly and onions twist on the meat grinder. If you want to use greens in cutlets. That yourself not to bother the greens can also be scrolled on the meat grinder.

3. When the products are crushed to add an egg, spices, cottage cheese, pressed breadfish, do not forget to saline and add fragrant perfume.

4. Mix everything to the homogeneity of the mass.

5. From the resulting minced meat, you can prepare delicious cutlets and fry on vegetable oil.

Bon Appetit.

Mixed Cutlets in the oven

Bon Appetit.

Budget I. useful dinner You can organize from such unpretentious and affordable fish as Mixtai. Fish cutlets From Palua - this is not a troublesome recipe, and they can be prepared very tasty. Golden lush cakes, especially if you submit them with a potato mashed potatoes, enjoy all households and will be eaten in one day.

Not everyone to contact the fish does not like all the pricks, counting the dishes spent in time and finance. Meanwhile, the cutlets are surprisingly simply: in the carcasses there is only one bone, and therefore the fish is easy to prepare for scrolling through a meat grinder.

Mixtai is very gentle, well combined with different ingredientsIn addition, due to the absence of a bright fish smell, she likes the children and is often prepared in kindergartens.

Act in the stages, do not hurry, and the result will definitely please.

Prepare in advance:

2-3 carcasses Pointy (can be medium in size);
large bluish bulb;
ripper of the raised baton;
salt pepper;
egg;
flour or breadcrumbs for breading;
vegetable oil - 4 tbsp. l.;
creamy oil - 50 g.

This number of components should be enough for a full dinner for a family of 4 people. If desired, increase the proportions: Cutlets from Mixed amazingly tasty even in a cold form, especially if you feed them with tomato or mustard saucemarinated cucumbers.

Step-by-step preparation instructions

The first stage is defrosting. Mixtai (like another fish) must exult when room temperature. It is categorically forbidden to immerse the carcasses in the water, otherwise the structure of fillets will become loose, the meat will not be able to keep the shape in the process. Ideally, the meat should be dropped to half-preparation - so it is cut and clean much easier.
Fish dismissed? Cut the fins, tail, sways internal films of black.
Remove the skin with a knife, making a small incision on the back. If the knife is used sharp, then the skin will be sledding from a carcass, like a glove. This is a quick, simple process. It is impossible to leave the skin: otherwise the mince will be pattering.
A sharp knife helps and separate the meat from the bone. There are special legs with small cloths at the ends - they are intended for milling fish and just in one movement separated the neat strips of the purest fillet from the ridge. It remains fingers to get separate bones.
Machine in milk fillet.
A stale bread fill with milk.
Scroll into the meat grinder fish, running through the middle grid.
Leek pass on the oil.
Mix fish mince, onion, bread, chicken egg.
Molds small cutlets. Each value should be approximately half of the palm: such cakes perfectly play up, while remaining juicy inside.
Calm the cutlets B. bread Sukhhari.
Fry on a mixture of creamy and vegetable oils to a golden crust. No need to cover the cutlets! Otherwise, Mixtai will allocate juice, and the dish will begin to boil.
After 5-7 minutes, the cutlets are ready! Pointy fillet is so gentle that they prepare in a matter of seconds. Perfect Supplement Cutlets - rice, potato mashed potatoes, buckwheat porridge Or just cutting from vegetables.

Did you know? There is such an expression: "Fish drinks milk." This means that any fish is desirable to pre-paint in milk. It softens the fibers, makes meat much more gentle, and sometimes - if the fish smells too much - eliminates unwanted fragrance.

We cook in the oven

You can make fish cutlets from Mixed in the oven, especially well the recipe comes with everyone who follows the weight, counting calories. Cooking such a variation of dishes can be accurately following basic recipe. But here you can not pour the cutlets in breadcrumbs, laying out immediately on the baking sheet, smeared by oil.

The oven is pre-warmed up to 200 degrees - so the cutlets will immediately grab and retain the form in the process of baking. 5 minutes before readiness you can turn on the grill mode to give the dish appetizing crust. Serve fish cutlets from Mixed cooked in the oven with cutting from fresh vegetables or cabbage salad.

In a slow cooker

There are hostesses who prefer multicooker to all cooking methods. It is difficult to argue with them: the Multicooker is preparing quickly, and the cutlets are obtained by dietary. In this case, the cutlets are laid out on the bottom of the multi-seal portions, and then they are baked in the "frying" mode.

Some devices have a special lattice on which the cutlets are laid out. In this variation, the dish is paired, because it is prepared for a couple. The taste of the kitlet is very delicate, they melted in the mouth, for which they are very loved by children.

Mixed Cutlets for a couple

The steam way of preparation in principle is important to know all: there are situations where households are forced to stick to therapeutic nutrition to restore health. Mintai, as low-calorie fish With minimal fat content suitable for these purposes, as it is impossible.

So, minced meatballs. Lubricate the larder lattice with vegetable oil, using a tassel. Assure in the "Fish" mode. The dish will not be boring at all, if you serve it with boiled potatoes, grazed with fresh greens.

I remember in a frying pan

It happens that the cutlets remain and do not eat cold. Return to reanimate ready dish, give it an appetizing fresh look, will help instant pins on a chipped frying pan.

What to do better?

Preheat a pan.
Melt creamy melted butter (or vegetable).
Put the cutlets on a frying pan of 4-5 pieces.
Fry on both sides.
Cover with a lid.
Turn off the frying.

This method allows you to refresh any cutlets, but especially quickly gets to "revive" fish cutlets. You can serve a dish with white bread, any garnish.

Cooking recipe, pieces

There is an opinion that no mince made on the meat grinder is not compared to taste with minimized manually with a sharp knife. Cook it is very simple: the separated fillet finely cuts into pieces of the magnitude with a pea, and then cutlets form from it and roasted by classical technologyOr baked in the oven. Cutlets are obtained Let not so air, but more "fleshy" and, necessarily tasty.

An interesting nuance: In such a minced, you can not add bread, but you can mix the canteen spoon of semolina and two tablespoons of mayonnaise. Give the croup a little bit: so the components will contact, and mayonnaise will give the dish new flavoring and juiciness.

Cooking out of minced meal

Many hostess diversify fish minced meals, adding new components there. You can scroll with fish potatoes, zucchini, cabbage, taste only win. But buying mince is never worth it: the store is often grieving, because from the fish they do not remove the skin.

Also, the manufacturer can turn the carcasses of pollock along with the bones, and add preservatives to strengthen the shelf life. Cooking minced yourself, choosing the freshest and silvery on the view of a fish carcass.

Our advice! Mixed meat gentle, but at the same time self-sufficient: light fish taste can not score with spices, very pepper. It is enough clinging freshly ground peppers (even better than white) to emphasize the pleasant marine flavor of meat, which is very fresh - a little resembles shrimp.

How to cook Mixed Cutlets with filling?

Fish cutlets can be stuffed different species Sturines - dish only wins. Stuffing is laid in the molding process, using a basic recipe for the manufacture of minced meat.

Mixtai is perfectly combined with:

Boiled eggs.
Slices of butter and semi-solid cheese, melted, they give extra juits.
Fried mushrooms.

There are bold hostesses, which are starting the cutlets even cottage cheese with greens. How the gourmets are assured, the recipe is interesting, despite such a bold combination. In general, the limits of fantasy can not be here. The main thing is to choose the most fresh mixture and diligently cut it.

For the preparation of fish, almost any middle-sized fish is suitable for the presence of many bones. Most often they are preparing them from, halibut, pelegeas, salmon, humpbacks, heck, cods, rims. But the first place in popularity occupy.

For their preparation, it is best to use fish carcasses, not fillets. The case is that fish fillet covers a large layer of water, so after his defrost you can have more water than meat. In addition, the price of fish fillet is much more expensive. Fish Cutlets from Mixed, step-by-step recipe Which, you want to offer today, quite simple and similar to the preparation of a pork boiler.

The recipe will use the standard products for the kitlet food - eggs, loaf and onions. The main difference between the recipe - the presence of starch in it. With it, the cutlets will not only be good to keep the shape and not fall apart in the process of frying, but will be juicy, since the starch will delay the water inside the most meat. That is why starch is always more magnificent. Now let's look at how to cook fish cutlets from Mixed.

Ingredients:

Mintai - 2 carcass,
Onion - 1 pc.,
Starch (potato) - 1 tbsp,
Baton - 3-4 pieces,
Eggs - 2 pcs.,
Vegetable oil,
Salt and spices.

Fish Cutlets from Palwing - Recipe

Mixtai slightly defrost. So it will be easier to separate fillets. Cut the fins with scissors or knife. After that, make an incision on the trouser. Remove the inside. Remove the skin. Fish skin is residually dense, and easily removed. It remains only to cut the meat with the ridge and ribs. Now the resulting fish fillet remove large bones.

Skip it through the meat grinder. Twist onion and add to fish Farcha.

Drink eggs.

Stir.

Baton wet in water or milk. Also miss it through the meat grinder.

Masha mass mix again.

Add salt, spices and starch.

Stir again. After adding starch, it is immediately visually seen that the mince was much thicker.

Hands, moistened with water, form small cutlets. Slightly add them. Like any other cutlets, in front of roasting them can be born in flour or breadcrumbs. Ready cutlets need to be uploaded only on hot frying pan With vegetable oil - this will provide them with a grip.

Fry on both sides by about 3-4 minutes.

Fish cutlets from Mixed. Photo

Mixed Cutlets is a simple dietary dishwhich combines a pleasant delicate taste and rich vitamin. Nutritionists in one vote recommend as often as possible to introduce this fish into their casual diet.. Also, Mixed Cutlets are perfectly suitable for children and those who follow their figure. Another pleasant feature of this dish is its small cost. File Mixed in abundance is found in the markets and in supermarkets, as well as all other products.

Cutlets from Malta are fried in a frying pan, bake in the oven or in a slow cooker, and also prepare for a pair to maximize useful trace elements. Add to fish minced manna Crup Both flour, pulp bread or bault, eggs, milk, sour cream and mayonnaise. So that the dish came out more juicy, often put it in it fresh vegetables : bow, zucchini, cabbage or potatoes. Also, Mixed Cutlets can be supplemented with pork lard, solid cheese, butter, rice and cottage cheese. These additives will increase the calorieness of the dish, but also make it more satisfying.

Mintai has so much gentle taste , Therefore, seasonings for cooking rolling practically do not use them to score the fish itself. Enough to add a little salt and black pepper into the mince. If you wish, you can put garlic and fresh greens.

Mixtay cutlets can be frying in breading or add sauce to them. Best of all fish dishes are combined with tomato jay. Ready cutlets from Palwing should be served with a side dish, which can become potatoes, any cereal and pasta, as well as light vegetable salads.

Secrets of cooking perfect cakes from Mixed

Mixed Cutlets are a universal dish, which can be offered to all family members from Mala to Great. Their tender consistency, the pleasant taste and lack of fish smell will quickly find their admirers. So it is enough just to remember a few simple rules, how to cook cutlets from pollockand you can delight your loved ones with a new interesting treat:

Secret number 1. Before preparing cutlets from Palm, you must definitely squeeze the fillet from the extra liquid and get into the paper napkins. Otherwise, mince will be bad.

Secret number 2. If you plan to independently separate the fillets Mixed to prepare the kitlet, then fresh fish will need two times more than indicated in the recipes.

Secret number 3. Any patties from Mixed, regardless of the method of preparation specified in the recipe, can be frying, and bake, and cook for a pair, without changing the composition of the ingredients.

Secret number 4. Malta fillet is not recommended to grind with a blender. It is better to simply cut it with a knife or skip through a meat grinder by choosing a grid with large holes. The fact is that too small pieces of fish will lose their juiciness, and the cutlets will get dry.

Secret number 5. Too thoroughly clean the fish from the bones before cooking the kitlet from Mixtau is not needed - in the process of her grinding, most of them simply will remain inside the meat grinders, others will be visually visible in mince, and you can easily remove them. Small soft bones and move and become imperceptible at all.

Many cookies prefer to prepare Mixed Cutlets in a pan, because so they leave a little less time. Nevertheless, it is in the oven that the taste of this dish is best revealed. The rest of the recipe does not differ from the traditional method of cooking the kitlet. It will be a good basis for culinary experiments. Corks with bread cut only if they are really worn. The perfect garnish for such a Mixed Muta Cutlet will be fresh or vegetable stew, as well as a variety of pickles.

Ingredients:

500 g fillets Malta;
1 bulb;
100 ml of milk;
1 white bread slice;
2 tbsp. l. sour cream;
50 g of butter;
1 egg;
Salt pepper.

Cooking method:

Rinse Malta fillet and skip it through a large grille of the meat grinder.
Bread to fill with milk and give to stand 10-15 minutes, cut onion Large pieces.
In a plate with minced meat, crushed onions and bread with a blender or meat grinder.
There is an egg, add salt and pepper to taste (you can also use coriander, oregano and dry mustard).
Mix minced meal fillets, squeeze small fish cutlets from it.
Lubricate the baking sheet of melted butter, laying the cutlets at a distance of each other.
Evenly distribute sour cream over the cutlets and send a baking sheet into a heated oven.
Cooking cutlets from Mixed in the oven at 200 degrees 20 minutes.

Interesting from the network

With the addition of Sala Mixtau Cutlets will accurately get juicy and nutritious. You can increase the amount of this product and until 200 g. Also a pleasant flavoring will give potatoes, and the Baton will make the dish more satisfying. It is better to dunk the bread in advance so that by the time of grinding in the meat grinder it stood in milk at least 15 minutes. The process of cooking Cottlet from Mixed on this recipe is extremely simple, so you can proceed to culinary experiments even with a small experience in part fish dishes. Before making minced meat, onions can be fused until readiness.

Ingredients:

1 kg fillet fillet;
2 eggs;
2 potatoes;
50 ml of milk;
120 g of sala;
3 bulbs;
5 cloves of garlic;
100 g of baton;
Vegetable oil;
Salt pepper.

Cooking method:

Baton cut into slices, cut crust, and soak the flesh in milk.
Through the meat grinder, miss the fillet and lard fillet, as well as onions, spacious bread and potatoes.
Garlic is crushed into the garbling and add to the resulting minced, everyone salute and pepper.
In the mince, drive the eggs, mix all the ingredients again.
In the pan heat vegetable oil, wet hands to make small cutlets from Mixed.
Fry prepared folds from two sides to a golden crust.

Cutlets from fillets Malta can be prepared even without the use of meat grinder. The meat of this fish is very gentle, so it's enough to finely chop it with a knife. Hold the shape of cutlets will help the semolina cereals, which will also give a dish appetizing aroma. The only disadvantage of using this product is long-term preparation - you have to wait until the manka will swell, otherwise it will not be possible to achieve the desired effect. Before the start of the preparation of a Mixed Cutlery Cutlery with eggs and white bread in volume should coincide with the fish minced meat.

Ingredients:

500 g fillets Malta;
2 eggs;
2 bulbs;
1 tbsp. l. manna cereals;
250 g of white bread;
Milk;
Vegetable oil;
Salt pepper.

Cooking method:

Fillet is thoroughly rinsed and dry, cut into very small cubes.
Also crossed the onions and pour it to the fish, salute and pepper.
From bread to cut crusts and pour the flesh with milk so that the fluid is completely covered.
In a separate plate, interfere with eggs and a semolina crucible, be confused until homogeneous.
Bread slightly squeeze and lay out on the bowl of eggs, mix and leave for 20 minutes.
Connect the contents of the bowl with minced meat, mix well.
To form small fish cutlets and fry them on a preheated vegetable oil until golden color on both sides.

Now you know how to cook cutlets from Mixed prescription with a photo. Bon Appetit!

Cutlets - a universal dish, they fit all the garnishers and cold and hot snacks, are satisfied and well digest, they love children and adults. It is not only about meat cutlets. Good and fish cutlets from Mixed! The recipe is very tasty and technologically cooked kittball, can make the usual weekly lunch of the belly holiday. Do not believe? In vain!

How to prepare fish

Mintai - Fish is relatively cheap, but it does not diminish her food value. Mixtai mined mainly in Pacific waters. This fish lives up to 15 years, and already in 3-4 years begins to multiply in huge quantities. How many calories in the fishing boiler are on average, often depends on the age of fish - than it is older, the fatter and the coaline. In 100 grams of fish is contained from 70 kcal.

This is a very valuable for the body of the Fish, since Muscutter meat contains vitamins RR, A, E, C, useful Omega acid, phosphorus, calcium, iodine. Mixtai is low-ball and easily, and therefore actively turns on to food children.

Choosing a mixture in the store, it is better to give preference to chilled fish, but since it is difficult to get it hard, ice cream is suitable. For the kitlet, naturally, fillet is required, and therefore the larger the carcass, the better.

How to prepare a fish for culinary processing? First, it needs to be angry. The case will be more likely, if you put a mixture under a stream cold water. It is more convenient to enter when the carcass is not quite limp, but a little "in the tone", that is, "moved" not to the end. Putting the fish on the board, a sharp knife is cut by a tail, head (if any) and fins, and then separated on fillet, removing the ridge bone. If the fish is not closed, all the insides, a black film are necessarily cleaned. A strong, coarse peel should also be removed, but in Mixeda, it is not fat, it can be left.

Fish minced meat: the recipe is easier not happening

Even before making fish minced meat, Mixed meat-fillets need to defrost if it was lying in the refrigerator so that the mince in the final was less liquid. Then you need to skip it through the meat grinder. Additives can be taken "classic", as for meat minced meat - Milk bread, natural or dry cream, freshlyed egg, rice or buckwheat, salt and ground pepper, greens, onions, semolina, bran ... you can add raw potatoesBut a little - it will give jutes. Someone adds 30% and taste-neutral chicken minceda, it turns out softly, juicy and gently.

Optimal Recipe for Mintoy Boiler Machine:

fish fillet "Mintai" - near a kilogram;
white without crust bread - 350 g;
fresh milk - 0.5 cups;
bulb onion;
salt, favorite spices and peppers (dosage - to taste);
egg raw - 1 pc.

Pre-dunk bread so that it is completely covered by milk. Bulb swallowed with fish on a meat grinder. Bread carefully squeeze - excessive liquid for nothing, minced and so liquid. Add it to the fish. Salt and carefully pepper (it's not worth remarking with pepper), interfere with the egg and knead the uniform homogeneous consistency.
Sometimes fish minced fastener is liquid, so it's good to put in it polished in our palms oat flakes, they will take the surplus moisture, and the cutlets will not lose the form.
In the minced it is not necessary to add an egg, it can be replaced with a spoonful of starch.
The minced stuff is carefully laid, and it is necessary, since its consistency is more tender than meat, therefore you need to work well with handles, and then move it to a cold place on cold, and more.

How to cook fish cutlets at home from pollock simple and tasty

Choose a favorite recipe for fish cutlets from Malta is easy - there are quite a lot of them. However, as the options for heat treatment ... I propose the simplest, but without prejudice to taste and budget recipes.

In a frying pan

From the mining minced meat, we form small cutlets, then we collapse carefully in breading. Skin rolling on the furnace, add vegetable oil without smell and, trying not to remember, fry the evenly cobblets on both sides. How much to fry fish cutlets in a pan, affects what thickness and the magnitude of the cake. Golden crust is the correct indicator that the cutlets are already roasted, as a rule, the fish is done very quickly.

In the oven

I want to taste Martha Fish Cutlets as in children's garden - Gentle, just melting in your mouth? Then the oven will require, because in kindergarten, everything that the kids are preparing from meat or fish-minced meat, do not pass the oven - these are the rules!

With vegetables

These fish cutlets from Mixed in the oven will be at times softer and delicious if they are "twisted" by their vegetables: grated boiled carrots or boiled in mashed potatoes, but not exceeding additives more than 30% of the total stuffing!

Preparation Simple: We form the cutlets, having embraced in a sugar or flour breading, shifted on the baking sheet. In the preheated oven we send the cutlets and fridge 20-25 minutes at 180-185 degrees.

With cheese

Do you like fragrant fish cutlets in the oven? The recipe for very tasty cooked cutlets is obtained with cheese.

At 600-750 Montai minced meal, we take:

grated cheese - about 100g;
sour cream.

From any Mintaev Mountain (pure, with vegetables or boiled rice) We form the cutlets, catch in breading and slightly fry in a pan on both sides. Then we shift on the tray, sprinkle with grated cheese, fill with a glass of sour cream, and we send to a short time in hot oven. How much fry fish cutlets there - the cheese will tell: it is completely melted under the layer of sour cream.

On a couple

Steam mining cutlets from fish minced (recipe with photos attached) is a minimum of calories and maximum use of use. To prepare them, you will need a steamer or a multicooker with a mesh tab on top of the bowl. The Multicooker, by the way, is good because in the bottom cup you can simultaneously cook the side dish, while the cutlets (vegetables, rice) are prepared from above.

How to cook fish cutlets from Mixed? Everything is easier than it seems. Any embodiment of minced me, but better - walking, it is worth it to be spice. Steam kitchen retains the taste and smell of the source product, so spices will be required if the fish smell does not quite attract.

Forming the cutlets and from all the barrels to put them in breading (the latter is not necessary, but the form will last), we move them into the container for cooking for a couple, in the lower bowl, we pour water and prepare in the "Crop-toile" mode within half an hour.

Post

Lean Fish Cutlets from Palca, a recipe with photos of which does not violate superimposed restrictions in the "fish" days to the great post, quite quickly and very simply prepare. However, mince is made with a minimum of additives: Bread is soaked in water, in the Mintaya minced meal, garlic and onions, we mix well.

Then form the cutlets, pack and slightly fry in a minimum number lean oil In a deep frying pan.

With Salom

Mixed minced meat is dry, but there is a way to cook fish cutlets in the first. Need lard. By the way, in small intelligent quantities of fat is useful for the liver!

Set of products:

minced minimine- 800 g;
creamy, better soft oil - 100 g;
raw salted fat - 200 g;
egg - 1 pc;
milk - 80 ml;
onions - one head;
on taste preferences salt, pepper;
lean oil is about 100 ml;
oatseed (Hercules) Flakes - 1 cup.

Puffs are done as follows: Fish, lard slices and onions skip through a blender or meat grinder.
We drive the egg, interfer the creamy oil, carefully salt, pour milk and wash everything.
Flakes in a box in a blender is for breading.
We sculpt the cake, panic and fry in a pan.
For complete confidence in readiness, cutlets can be held after frying a couple of minutes in a hot oven.

Without a sala, but juicy

No sala, but I want to be juicy cutlets Fish? Recipes for cooking there are without sala!

Take crude potato, Three, presses starch. Then put the potatoes in the "basic" stuffing. Mix. The cutlets form higher and carcass on the water - are obtained by lush, juicy and low-calorie.

With a semolina

Cooked literally half an hour fish cutlets with a semolia - a recipe very tasty receiving dishes. Such juicy and soft and soft cutlets from Mixeda just melted in the mouth!

Ingredients:

fillet Malta - 700g;
raw egg - 1 pc;
manka raw - 120 g;
mediterranean cream - 100 g;
onion (pretty middle head);
to taste salt and black pepper ground.

Fillet and onions crushed in a blender or a meat grinder, drive fresh egg, add cream and sugar to the mass of the semolina.

Solim-pepper and smear up to homogeneity.

Then we remove the mince to half an hour in the fridge for thickening (optional!).

We form the cutlets, pack in any breading and prepare absolutely in any way ready.

With cottage cheese

Mixtai and cottage cheese are an excellent duet, if you are looking for how to make fish cutlets at home are tastier and more useful. Mintaevo-curd cutlets are rich in calcium, and taste is just divine!

What do you need to easily prepare fish cutlets from Mixed with Cottage cheese? Recipe delicious Catletts It turns out very well if you take the following product proportions:

fillet Malta Raw - 0.5 kg;
egg - 1 sir;
cottage cheese - 250 g;
manka - 100g;
the head of the bulbs;
bread - 150 g;
milk - about 0.5 glasses;
salt and spices to taste.

First we prepare the bread: pour milk, soaked.
Louk and fish we pass in the meat grinder, it is possible to crush the same way and the greens as needed.
We mix the fish mass with cottage cheese, egg, squeeze the spices, press the bread and add the crumb into the future mince.
We form the cutlets and prepare in any way of heat treatment.

Dietary fish cutlets

Fans diets are consolation: Mintaya Fish Cattle Calorie and has a small one, but for this recipe at 100 g there is no more than 70 kcal! Moreover, it is expected to prepare these dietary fish cutlets in the oven - no carcinogens and extra fats!

We take the fillet of Mixed Freedy, add fresh onions to the mince (on the shelter - a small head), Solim and Perchym, as I want to taste. For viscosity, we drive the yolk, put the handful of bran and wash the mince.

We form the cutlets, put in the oven, prepare at 180 degrees from a quarter of an hour. You can get ready-made cutlets to sprinkle with any fresh greens.

It is even easier to make these fish cutlets for a couple - dietary they will still be, but will retain more useful substances. Just take a double boiler and in it we prepare the same way. And then eat, enjoy the taste and losing weight!

Sauce to fish cutlets

If, for example, a garnish to fish cutlets to pick up easily, because they are combined with potato mashed potatoes, rice, and barley, and buckwheat, and stewed a variety of vegetables, and all sorts of salads from fresh and boiled vegetables- then with sauces a little more difficult. Meanwhile, the sauce significantly improves the taste of the kitlet!

White simple sauce

half-liter fish broth or prepare broth from "Cubia";
creamy oil - 60-70g;
wheat flour - 4 tablespoons;
raw yolk eggs - 1 pc;
salt;
juice from half ripe lemon.

On butter (half) fry flour in a frying pan, we pour it cold fish broth, wash to eliminate lumps.
Solim and hammer yolks.
On average fire, we bring before boiling, but we do not give boiled - we remove from the stove.
In a bit cooled sauce laying out the remains of oil and pour lemon juice, mix.

Sauce to Mixed Cream Cutlets

It will take:

fish broth - a glass;
medage cream - a glass;
yolk raw - 2 pcs;
butter creamy - 110 g;
any hard core cheese -100g;
fresh dill greens - 5-7 twigs;
ground nut nut - pinch.

In a water bath, in a comfortable saucepan, we melt completely oil and add grated cheese, broth and spices to it, pour cream. Mix, bring until boiling, slightly gives it to mast. Next, we introduce slowly yolks, constantly stirring the sauce, and not allowing you to boil. In the thickened sauce throw dill, mix. Everything, excellent supplement Mixed carotes are ready.

Useful tricks for cooking Cottable Mixed

There are several "tricks", how to make fish cutlets from Mixed faster and easier:

Fish Cutlets from minced meal will be even tastier if you add a pinkish in the mince, as well as the available milles and caviar.
The colder - the better: knives, boards, bowls and minced meals - all this, if cool, makes it possible to get the easier, gentle and obedient in the work of the mince.
Wet hands: If you make palms in cool water, molding the Mintage cutlets will be easier.
"Rybomix": if in the Martharya minced meat, to stick some other fish, your mintime cutlets will be delicious and fragrant. It is better to take fish not one variety, combining a fatty with low-fat, red with white meat, it makes the cutlets are very tasty.
It is good to add fresh fat with meat layers, if the cakes from Malta are preparing not lean. Salo need to take no more than 100 grams per kilogram of minced.
Bones can not be removed, they will disappear when grinding and mixing minced. Moreover, large bones are usually delayed with grille, and simply removed from the meat grinder. Fish cutlets made of minced meal and so it turn out gentle.
The fish minced is good to include roasted-carrot and onions. And in order to cope with this work, I put the cutting onions and a lagged carrot on a saucer, splashing a slightly massean, I put in the microwave oven. I cool, I depart into mince, salt, pepper, add a spoonful of honey. It gives fish minced amazing taste, Cutlets become soft.
Good mood: If you cook mince yourself from pollock, and sculpt the cutlets, smiling and singing something cheerful - cook more, because all at the table will unanimously agree that it's tastier and tenderly than these boiler from magnificent pollock never ate!

Bon Appetit!