Minced pollock what to cook in the oven. Spring protection of garden plants from pests and diseases

21.04.2020

Fish meat is useful because it contains a lot of vitamins and minerals so necessary for our organisms. And if it is sea fish, then the benefits of such a fish are two, three times more.

pollock is practically the cheapest and most affordable fish from which you can cook delicious fish cakes... True, you can find the opinion that pollock is not suitable for cutlets, they say the cutlets will turn out to be dry and fresh. But you can refute this opinion by cooking cutlets according to our recipes and I assure you they will not turn out dry and bland.

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 to make your cutlets tasty and juicy, take only fresh or frozen fish. When buying, pay attention to the color of the gills. The gills should be pinkish closer to red. The old pollock has dark gills, which has been lying on the shelves for months.

The skin of the fish should not be dry. Also, before you buy a fish, look into its eyes, if the look is cloudy, it is better not to take this fish. And of course there should be no extraneous odors. Fresh fish the scales should smell good, should fit snugly and shine, and the look should be clear. Only if you follow these rules will you be able to buy the right fish and make delicious minced fish cakes.

Pollock cutlets step by step recipe

In the first recipe, we will cook cutlets in the traditional way in a frying pan. This is the simplest recipe for making fish fillet cutlets.

Ingredients:

1 kg pollock fillet.
200 grams of lard.
5 pieces of white loaf.
2 medium onion heads.
1 egg.
Salt.
Breadcrumbs.
Vegetable oil.

Cooking process:

If you have frozen fish fillets, then defrost them in natural conditions before cooking. Place the fillets in a small bowl and refrigerate in the top compartment for 5-6 hours. This will defrost it correctly.

1. Cut the fish fillet into such pieces that they would pass through the neck of the meat grinder without any problems.

2. It is necessary to remove the skin from the bacon and also cut into small pieces. It is advisable to take lard without veins.

3. Peel the onion and cut into 3-4 pieces.

4. Pre-soak the bread in water.

All products are prepared now you can start grinding.

5.First of all, we pass the fish through a meat grinder, then the bacon and finally the onion.

6. Since we will mix everything, you can and should grind into one common bowl.

7.Add egg, salt and pepper, stir minced fish to homogeneity.

8. All the minced meat is ready, you can start forming cutlets. We form fish cakes from minced meat. Try to make them the same size. So they will be prepared in about the same way.

9.Pour into a plate breadcrumbs and roll each cutlet in breadcrumbs.

10. Then pour oil into a frying pan and fry each in hot oil on both sides until a characteristic blush.

11.Cutlets are ready to serve. Along with cutlets, you can serve mashed potatoes or boiled pasta... And as a decoration for the dish, use finely chopped herbs (dill, parsley, green onions). Bon Appetit.

Lean pollock cutlets

In the second recipe, we will do without adding a chicken egg. And let's make some lean cutlets.

Ingredients:

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

Cooking process:

1.We need boiled races for cutlets, so the first thing to do is rinse the rice and put it to boil.

2. Cut the fish meat into small pieces.

3. Cut the onion into 2-3 pieces.

4.Pour flour hot water it will act as a connecting link instead of an egg.

5. Scroll the meat and onions through a meat grinder. Add to the resulting minced meat boiled rice, flour, bread crumbs, salt and pepper. Mix everything well and add chopped greens.

6. Make cutlets from minced fish. Dip them in flour or semolina.

8.Just check the doneness of the cutlet by cutting it in two. If the meat is still raw, then it is worth lowering the heat under the pan and holding the patties a little longer.

The cutlets are ready and can be served Bon appetit.

Steamed pollock cutlets

This dish, like many others, can also be steamed. Many of us care about healthy eating and prefer to steam cutlets whenever possible. And why not, here's a recipe for you. How to cook

Ingredients:

Pollock 700 grams.
Onion head.
1 egg.
Butter
Salt, pepper and spices to taste.

Cooking process:

1. Scroll the onion and meat in a meat grinder, thereby preparing the minced fish.

2. Salt minced meat with pepper and add spices. Mix well.

3. Form the cutlets.

4. Grease the stand with butter and put the cutlets on it.

5.Pour water into a double boiler and set our cutlets to cook for 20-30 minutes.

6.Cutlets are ready, you can serve them on the table. Do not forget to garnish the dish with finely chopped herbs before serving.

7. Here is the whole recipe for steaming fish cakes. As you can see, there are no particular difficulties in this process. Bon Appetit.

Pollock cutlets with cottage cheese

I think that few of you have heard of such a recipe for cooking fish cakes. And only a few were preparing. But despite this that the recipe is not so popular, it is prepared according to it and this dish has its own lovers and admirers. So try and you cook cutlets according to this recipe, it is possible that they will become your favorites.

Ingredients:

500 pollock fillets.
250 cottage cheese.
1 egg.
100 semolina.
1 onion.
100 white bread.
Half a glass of milk.
Salt and pepper to taste.

Cooking process:

1. Pour milk over the bread.

2. Twist the fillet and onion in a meat grinder. If you want to use greens in cutlets. In order not to bother yourself, the greens can also be scrolled in a meat grinder.

3. When the products are chopped, add to them an egg, spices, cottage cheese, squeezed bread crumb, do not forget to salt and add allspice.

4. Mix everything well until smooth.

5.From the resulting minced meat you can cook delicious cutlets and fry in vegetable oil.

Bon Appetit.

Pollock cutlets in the oven

Bon Appetit.

Pollock is the most popular fish in cooking. It is not expensive, but taste and the nutritional value allow you to make delicious dietary meals from carcasses, including for children! Add to pollock cutlets of your choice semolina, vegetables, fresh herbs, lard, cottage cheese or bread soaked in milk. Such a dish is prepared in a frying pan or in the oven, steamed or in a slow cooker. Let's take a look at the basic recipes for making fish cakes.

Taste Info Second courses from fish

Ingredients

pollock fillet - 350 g;
white loaf - 2 pieces;
egg- 1 PC.;
onion - 1 pc.;
garlic - 1 slice;
dill or parsley - to taste;
salt to taste;
spices to taste;
vegetable oil for frying - 70 ml.

How to cook pollock cutlets with bread

To prepare fish cakes, you will need a few pieces of a white loaf. Trim the edges of the loaf so that white pulp... Now soak this pulp in a glass of milk. These cutlets will taste tender.

Pre-defrost pollock fillets. If you have a whole piece of fish, then first separate the fillets from the bones and skin. Instead of pollock for cutlets, you can take hake or pike perch.

Prepare minced fish. To do this, use a meat grinder or hand blender. The consistency of minced meat after grinding with a blender will be more uniform and without pieces. Place the pollock fillets in a bowl. Put the flesh of a loaf, previously squeezed from milk, to the fish.

Chop the pollock mince and beat in one chicken egg.

Add a pinch of salt and spices to the minced fish. Chop a small onion, a clove of garlic and parsley (dill) with a knife, add to the minced meat. Alternatively, finely chopped bacon (50 g) or frozen can be added to the minced meat. butter(50 g), coarsely grated.

Mix the minced meat with a spoon, if the consistency is a little thin, you can add a spoonful of dry semolina to it. Beat the minced meat well in a bowl so that it holds its shape during frying. Take the mass in your hand and gently throw it back, do this 2-3 times.

Heat the oil well in a non-stick skillet. Form the cutlets with cold water soaked in water and place in the pan. Fry the cutlets well on one side, then turn over to the other side. Do not fry the products over high heat, otherwise they will remain damp inside.

Put the finished pollock fish cakes to serve on a plate.

Good for cutlets sour cream sauce or tartar sauce. As a side dish, you can offer mashed potatoes or boiled rice.

Teaser network

How to cut pollock for cutlets into clean fillets:

start by washing and drying the carcass of the fish - this way it will not slip when cutting;

place the fish on a cutting board;
hold the carcass with one hand, with the other working hand wind a sharp table knife from the side of the tail under the ridge;
lead with a knife along the entire length of the fish spine to the end;
remove the skin from this fillet and cut off the rib bones;
then put the fish on the ridge and cut off the bottom fillet in the same way.

Advice

The minced fish is very loose and it can be difficult to collect cutlets from it. To prevent the cutlets from falling apart in your hands and then in the pan, in addition to eggs and semolina, add a little wheat flour(1 kg of minced meat 2-3 tbsp. L.). Its sticky qualities will come in handy when molding products. Another tip - try to make the minced meat thick, not liquid. Drain off excess water.

To fill semi-finished products from minced fish, it is permissible to take not only wheat bread but also other products:

raw mashed potatoes or celery;
dry semolina or boiled semolina;
boiled cereals - rice, buckwheat, pearl barley;
not sweet cottage cheese.

How and how much to fry pollock cutlets?

It depends on the size of your cutlets. But the general algorithm of actions is as follows:

put semi-finished products in a pan in hot oil, otherwise the products will stick to the bottom and lose their attractive shape;
fry first over high heat until crispy crust on the underside of the cutlets, then turn them over and reduce heat to medium;
close the pan with a lid and fry the cutlets until tender, you can turn them 1-2 times more to be sure that they are fried inside.

Fried cutlets in a pan will turn out with a pleasant spicy taste and aroma if you add a couple of thyme sprigs to the oil during cooking.

Pollock fish cakes with semolina

Semolina can be added to minced fish cutlets. Cooked in milk without sugar, semolina will make the products softer and more tender.

Ingredients:

pollock fillet - 400 g;
feathers green onions- 1-2 pcs.;
egg yolk- 1 PC.;
salt - 3-4 g;
spices - a pinch;
dry semolina - 50 g;
milk - 60 ml;
sunflower oil - 100 ml.

Preparation

Cook semolina porridge - add cereal to cold milk, put on fire and stir with a whisk. When the mass boils, turn it off and cool slightly.
Rinse the pollock fillet and wipe it off with a napkin. Grind the fillets in a meat grinder along with green onions.
Add cooled porridge to the minced meat. Add egg yolk, salt and spices to taste. Stir the minced meat and beat in a bowl a couple of times.
With wet hands, divide the mass into fragments of 60-70 g, give the semi-finished products an oval-flattened shape. Fry immediately in hot oil in a skillet or saucepan.

Even without bread, the products are satisfying and very tasty.

Pollock cutlets with bacon in the oven

Juice and friability of cutlets is given by the addition of raw pork fat... Pollock fish cakes with bacon cook in the oven a little longer than in a pan. The consistency of the minced meat should be thicker. The fat inside will be heated, making the meat more tender. And on the outside, a ruddy baked crust gradually forms.

Ingredients:

pollock carcass - 1-2 pcs.;
chicken egg - 1 pc.;
raw bacon - 50 g;
onion- 1 PC.;
wheat flour - 100 g;
salt and spices to taste.

Preparation

First turn on the oven to heat up to 180-200 ° C.
Cut the fish into clean fillets.
In a meat grinder, alternately scroll the fillet, bacon and onions. Lard can be taken not only raw, but also salted or smoked.
Stir in the egg, salt and spices into the minced meat.
Blind the semi-finished products and bread them in flour. You can take not only wheat flour, but also cereal flour.
Cover the baking sheet with food foil (you can do without it) and lay out the molded products at a distance from each other.
Send to bake for 35-40 minutes. Due to the content of lard in the minced meat, finished goods will easily come off the foil or baking sheet and will not burn.

Pollock cutlets with steamed cottage cheese

You can add not only bread or semolina to the cutlet mince, but also cottage cheese. It is permissible to use any store or homemade cottage cheese.

Ingredients:

pollock fillet - 300 g;
cottage cheese - 50 g;
egg yolk - 1 pc .;
parsley - a bunch;
salt to taste.

Preparation

Grind the fish fillets in mashed potatoes in any way convenient for you - in a meat grinder, blender or food processor.
Rinse the parsley, dry and chop finely. Can be chopped with fish.
Rub the curd through an iron sieve.
In a bowl, mix thoroughly the fillets, cottage cheese, yolk, herbs and salt. Divide the minced meat into small pieces - cutlet blanks.
Prepare a double boiler, turn it on. Place the patties in the bowl so that there is a passage for hot steam between them. Close the lid and cook for half an hour. The steamer can be used electric or a simple pot with a perforated insert inside, which is placed on the hotplate of the stove.
Pollock cutlets with steamed cottage cheese will come out healthy and original. These can be prepared for children for lunch or afternoon tea.

Lean pollock cutlets with herbs

Fish cakes with herbs and vegetables are perfect for those who are fasting or looking after their figure. Choose any vegetables to your liking. Even grated pumpkin, squash or carrots are allowed.

Ingredients:

minced pollock - 300 g;
egg - 1 pc.;
garlic - 1-2 cloves;
onion - 1 pc .;
root celery - 100 g;
parsley greens - 2-3 sprigs;
wheat flour - 100 g;
salt, spices - to taste;
sunflower oil - 50-70 ml.

Preparation

Prepare all vegetables and herbs for the recipe - wash and peel. Next, grate them. Chop the parsley finely.
Mix vegetables and herbs with minced meat. Add egg, salt and spices, and 1 tbsp. l. wheat flour. Knead the mass and beat off a little.
Form patties and bread in the remaining flour.
Fry in a skillet with butter until tender. Serve lean pollock cutlets with fresh herbs and vegetables.

Chopped pollock cutlets with rice in a slow cooker

The use of new electric appliances for the kitchen saves the housewife's time and simplifies the cooking process itself. We will tell you how to cook pollock cutlets with rice step by step in a slow cooker.

Ingredients:

pollock fillet - 200 g;
dill greens - 10-20 g;
fresh basil - 4-5 leaves;
round rice - 50 g;
salt and spices to taste;
sunflower oil - 40 ml.

Preparation

Boil the rice separately until tender. Drain the broth. Do not rinse the grains - their stickiness will help the semi-finished products not to fall apart.
Rinse the pollock fillets in cold water and dry with a paper towel. Chop into small pieces with a knife. You can use a special attachment for chopping meat, it is included in the meat grinder kit.
Rinse the greens and cut with a knife.
In a bowl, combine the rice, fish, and all the herbs. Season with salt and seasoning. Stir and divide into 50-60 g portions.
In the multicooker bowl, heat the oil in the "Fry" mode. Lay out the semi-finished products. When the bottom surface is golden brown, turn them over.
After a couple of minutes, pour 40-50 ml into the bowl hot water, and change the mode to "Extinguishing". In 10 minutes, the juicy cutlets are ready!

Boiled pollock cutlets

Making boiled pollock cutlets is easy. Our recipe is at your service!

Ingredients:

pollock carcass - 2 pcs.;
egg - 1 pc.;
onions - 1 pc.;
wheat bread - 50 g;
cream - 30 ml;
bread crumbs - 100 g;
salt to taste;
sunflower oil - 30 ml;
butter - 10 g.

Preparation

Rinse pollock carcasses and place in a saucepan. Fill with water so that the fish is completely in it. Boil until tender. Cool slightly and use your hands to separate the flesh from bones, skin and fins.
Pour the cream over the bread in a bowl.
Pass the boiled pollock along with the onions through a meat grinder. Also chop the bread and cream. You do not need to squeeze the cream.
Beat an egg into the minced meat, add salt. Stir.
Shape the patties and bread in breadcrumbs.
In a skillet, heat the mixture of butter and sunflower oil... Lay out the semi-finished products and fry until tender.

Pollock cutlets are diet dish suitable for an adult and children's menu... You can cook it in the oven or double boiler.

Steam pollock cutlets can be cooked in a multicooker or double boiler.

Ingredients

Dried dill 30 grams Oat flakes 30 grams Onion 1 piece (s) Vegetable oil 30 grams Chicken eggs 1 piece (s) Cream 20% fat 80 milliliters Pollock fillet 600 grams

Servings: 8
Preparation time: 15 minutes
Cooking time: 15 minutes

Steamed pollock cutlets

Fish dishes contain a lot of protein, vitamins and minerals, so doctors and nutritionists recommend cooking them 2-3 times a week. We offer you a simple recipe tender cutlets in a double boiler, which will be appreciated by adults and children.

How to prepare a dish:

Grind pollock fillets with a blender, mix minced meat with eggs, cream and cereal. Add salt, ground pepper and dried herbs.
Stir the food, make round cutlets with a diameter of 8-10 cm and roll them in breadcrumbs.
Lubricate the steamer bowl with oil and place the pieces in it.
Cook the patties on the lower setting for 15 minutes.

Serve the dish with salad, stewed vegetables or buckwheat porridge.

Pollock cutlets in the oven

This healthy and tasty dish can be prepared for lunch or dinner for the whole family.

Ingredients:

pollock fillet - 400 g;
onion - 1 pc.;
egg - 1 pc.;
vegetable oil - 60 g;
milk - 50 ml;
semolina - 50 g;
salt and pepper to taste.

Chop the onion and fish in a food processor. Combine the resulting minced meat with egg, semolina and milk. Add salt, pepper, and any seasonings to taste.
Place the minced meat in the refrigerator for 40 minutes.
Cover a baking sheet with baking paper, heat the oven to 190 degrees.
Preheat a frying pan, pour 30 g of vegetable oil into it. Spoon the minced meat and fry the patties until golden brown... Then place them on a baking sheet. Pour the rest of the oil into the skillet and cook a second batch.
Send the patties to the oven for 15 minutes.

When the dish is ready, serve it with your favorite side dish.

Pollock fish cakes

This time we offer a recipe for people who are not on a strict diet.

Ingredients:

fish fillet - 300 g;
salted lard - 50 g;
wheat flour - 45 g;
egg - 1 pc.;
onion - 1 pc.;
fresh dill to taste;
salt and spices to taste.

Place the coarsely chopped onion, pollock fillets, and lard in the bowl of a food processor. Chop food.
Combine minced meat with egg, salt, herbs and spices. Stir the food again.
Transfer the mass to Silicone forms for muffins and send the blanks to the oven preheated to 190 ° C for 25 minutes.

Cool the cutlets a little, remove from the molds and place on a plate.

The products included in the proposed dishes are inexpensive. You can find them in any supermarket, grocery store or market.

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Step-by-step recipes for making pollock cutlets: with potatoes, onions, eggs and bread, boneless fillets, prepared pollock minced meat with spicy sauce and breading, lard, lean pollock cutlets with rice

2018-01-18 Irina Naumova

Grade
recipe

11055

Time
(min)

Servings
(people)

In 100 grams ready meal

11 gr.

5 gr.

Carbohydrates

7 gr.

119 kcal.

Option 1: Pollock cutlets - a classic recipe

White fish is very healthy, it contains a large amount of vitamins, phosphorus, taurine, lysine and other substances. Many do not like fish dishes for bones, fiddling with cleaning and cutting fish. Great option- pollock fish cakes. We will tell you how to properly prepare pollock for cutting, how to separate the pulp and easily get rid of bones. It is best to make minced meat for cutlets on your own, ready-made purchase does not always turn out good quality... And dishes cooked entirely with your own hands are always tastier than ordinary ones.

Ingredients:

two pollock carcasses - four hundred grams each;
one potato tuber;
one small onion;
one chicken egg;
100 ml of milk;
100 grams of bread;
two tablespoons of sour cream;
3/4 teaspoon salt;
three tablespoons of oil refiner boxes;
three sprigs of greenery;
four tablespoons of wheat flour.

Step-by-step recipe for pollock cutlets

If you bought frozen pollock, you need to defrost it in advance. Since pollock - lean fish, it cannot be quickly defrosted in the microwave. Otherwise, the cutlets will not be as juicy as we would like. If the carcasses are in your freezer, transfer them to the main compartment of the refrigerator in a large bowl. By morning, the pollock will defrost and retain its taste.

Another way to defrost is to put the carcasses in cold water and add some salt. An hour and a half will be enough, and the fish can be butchered.

If you have fresh pollock, let's get started right away.

We take bread, cut off all the crusts from it. Better take stale or slightly dried. To do this, take out a piece of bread and put it on a plate for another hour. Or take yesterday or the day before yesterday.

Pour the bread with your hands, place in a bowl and cover with milk. It is necessary for the bread to swell.

Let's deal with thawed fish. First, we remove the scales, then cut off the head, tail and all fins. We carefully take out the insides and throw everything away. Be sure to remove the black film from the belly - it gives bitterness.

Dip the carcass in boiling water for just a minute. The pulp will not boil, and the ridge will separate easily and quickly.

Remove the skin, make an incision in the ridge and take it out. We also remove all the bones.

Cut the fillet into small pieces, and then grind in a blender or pass through a meat grinder.

Peel the onion, cut into quarters.

We clean and wash the potatoes, cut into cubes.

Put onions and potatoes in a blender bowl and puree. Then add the fish component and process it again with a blender.

Now add sour cream to the minced meat, drive in an egg and stir until smooth.

Add the swollen bread to the minced meat along with chopped herbs. Season with a little salt. Pepper if desired. By the way, in such minced fish it is appropriate to put a clove of garlic passed through a press.

Stir the minced meat until smooth.

If it turns out to be a little watery, put two tablespoons of semolina or add bread. If you immediately got a juicy, but not spreading minced meat, let's start sculpting cutlets.

Pour flour into a plate. We make cutlets from minced meat and roll them in flour. You can also use chopped croutons or ready-made bread crumbs.

Heat the oil in a large frying pan, lay out the patties in several pieces, but do not stuff tightly - it will be inconvenient for you to turn over, and they can stick together during frying.

It is enough to simmer for three minutes on each side. It is better to cover with a lid so that they are baked inside.

Also, such cutlets can be baked on a baking sheet in the oven. Half an hour is enough at a temperature of 180 C.

Boil pasta or rice for a side dish. Potatoes in any form will also be appropriate.

Option 2: Quick Pollock Fish Cakes Recipe

To cook the cutlets faster, you need to take the boneless cut pollock fillet. We will avoid unnecessary fuss with fish cutting. Do not freeze or put the fillets in the refrigerator the night before to start cooking immediately the next day.

Ingredients:

600 gr boneless pollock fillet;
one small potato;
one onion;
chicken egg - one piece;
a table spoon grows oils;
a piece of dry loaf for breading.

How to quickly cook pollock fish cakes

We clean the fillet from the skin, cut into large pieces.

Peel the potatoes, cut them into several not too large pieces.

Cut the peeled onion into six or eight parts.

Place everything in a blender bowl and blend into puree.

Transfer to a large bowl, beat in an egg, sprinkle a little with salt and pepper.

If the minced meat is thin, add some semolina.

Finely chop a piece of dry loaf with your hands - this will be our breading.

Roll each cutlet you make in crumbs.

Fry until golden brown in hot oil on each side. Remember to cover with a lid.

While the pollock cutlets are fried, wash and chop fresh vegetables- this will be a side dish.

Option 3: Juicy minced pollock cutlets with spicy sauce and breading

If you don't feel like messing around with preparing fish for cutlets at all, take ready-made minced meat... Pay particular attention to its smell and packaging date. We add soaked bread to the minced fish, beat in a chicken egg, chop the onion and make juicy pollock minced cutlets. We will cook ourselves spicy sauce to cutlets and breading of ginger and lemon zest with breadcrumbs. The recipe is for about eight servings.

Ingredients:

300 gr minced pollock;
a large goal of onions;
two tablespoons grows oil refiner;
fifty grams of bread crumb;
fifty ml of milk;
the protein of one chicken egg;
a couple of pinches of salt and pepper.

For breading:

three tablespoons of bread crumbs;
two pinches of dry lemon zest;
two pinches of ginger hammer.

For the sauce:

two tablespoons of sour cream boxes with a slide;
1/2 fresh cucumber;
two drops lemon juice;
1/2 teaspoon French mustard;
salt to taste.

How to cook

So, we take ready-made minced fish. Or puree the boneless pollock fillets in a blender.

Peel the onions, chop finely with a knife. It must be fried until transparent in refined oil. Do not overdo it, it should not be burnt or overcooked.

Add it to the minced meat.

Pull the loaf with your hands and soak in a bowl of milk for a few minutes. Squeeze with your hands and add to the minced meat bowl for cutlets.

We break the egg - we only need protein. Beat it until fluffy, stable foam. We introduce to the rest of the ingredients.

You can immediately add salt and pepper.

Now rinse your hands under cold water and knead the minced meat by hand. We send it to the refrigerator for half an hour.

This is done to keep the patties juicy and keep the minced meat in shape during frying.

We sculpt eight fluffy cutlets and put them to the side.

Pour bread crumbs, ground ginger and dried lemon zest into a bowl. We bread each cutlet in this mixture.

Juicy at first and fluffy cutlets minced pollock are fried until golden brown in heated oil. And then we bring them to full readiness in the oven. Preheat it to 100 s and simmer the form with cutlets for literally seven or eight minutes. Make sure they do not burn.

While the cutlets are reaching, make the sauce. Wash the cucumbers, cut them as small as possible. Add sour cream, mustard, a couple of drops of lemon juice to them. Salt as you like and stir.

Serve with the sauce and garnish.

Option 4: Pollock fillet cutlets with lard

Let's supplement the preparation of minced meat for fish cakes lard... It will turn out even more satisfying, juicier and tastier. Take bread crumbs in small crumbs. Simple and proven recipe delicious cutlets from pollock fillet.

Ingredients:

eight hundred grams of pollock fillet;
two hundred grams of pork lard;
two hundred grams of onions;
three slices of a loaf;
one chicken egg;
five tablespoons of paneer rusks;
a couple of pinches of salt;
black pepper to taste.

Step by step recipe

Cut the pollock fillet into medium-sized pieces.

It is better to take lard that is not very salty. We cut off the skin from it, if there is one, and also cut it in medium portions.

Cut off the crusts from the loaf and soak in water to swell. Then wring it out with your hands.

Peel the onions and cut into six teas.

Now you need to puree everything in a blender or pass through a meat grinder.

Beat in the chicken egg, salt and pepper. Stir everything well.

When sculpting cutlets, beat each one a little with your hands, so they will turn out to be more lush and juicy.

Pour fine breadcrumbs into a deep plate and roll over each fish cutlet.

Heat the oil in a skillet, fry it under closed lid until golden brown on each side.

Since such cutlets are quite satisfying, the side dish should be light. For example, boil rice or make light vegetable salad.

Option 5: Lean pollock cutlets with rice, flaxseed flour and herbs

Minced meat will be prepared in a different way from the previous options. If you closely monitor the amount of calories consumed, then the recipe lean cutlets pollock will suit you.

Ingredients:

800 gr pollock fillet;
two small onions;
two tablespoons of rice beds;
two tablespoons of paneer crackers;
forty ml grows oil;
twenty grams of flaxseed flour;
six tablespoons of hot water;
dried or fresh herbs- taste;
ten grams of salt;
ten grams of black pepper.

How to cook

Rinse the fish fillets and mince or puree with a blender.

We process onions in the same way.

Pour the sifted flour with hot water and stir immediately.

Rinse the rice, boil until cooked. Throw in a colander and rinse with cold water.

In a large bowl, stir in the puréed fish, onion, rice and flour. We also send bread crumbs there. Stir everything until the minced meat is ready.

Chop the greens with a knife or take dried ones, also add them to the minced fish, salt, pepper and stir.

Now pour in the vegetable oil and stir again with your hands.

Pour some flour into a deep bowl; roll each cutlet in it.

These cutlets can be baked in the oven or fried in a pan. Add the amount of oil at your discretion.

The main thing is that the cutlets do not float in it - then there was no point in making them lean.

Option 6: Pollock cutlets in the oven with cheese

According to this recipe, we will not twist the minced meat, but we will make pollock fillet rolls in cheese. We will bake them in the oven. Since we will additionally roll them in flour, we will get interesting and unusual, but very tasty cutlets.

Ingredients:

two pollock fillets;
two hundred grams of hard cheese;
four cloves of garlic;
four tablespoons of mayonnaise;
four hens eggs;
flour for breading;
bread crumbs - how much will it take;
salt and pepper.

Step by step recipe

Rinse pollock fillets under water, dry with a clean kitchen towel. Cover cling film and beat it off just a little with a hammer.

Cut the fillets into thin strips. Sprinkle each one with salt and black pepper.

Grate cheese, place in blender bowl.

We also send peeled garlic, mayonnaise there and make mashed potatoes.

Thoroughly roll each fish strip in cheese sauce and roll into a roll.

Pour flour into separate plates, drive in and stir the egg, add bread crumbs.

Each fish roll is first rolled in flour, then in an egg, and so we do it several times. At the very end, dip and roll in bread crumbs.

Put parchment on a baking sheet, lay the cutlets on it. We bake at 180 s for half an hour. After a quarter of an hour, each roll will need to be turned over.

This treat can be served with a side dish or as a hot snack.

Option 7: Pollock fillet cutlets with cottage cheese

Cottage cheese can also be added to fish cakes, it will turn out very tender, tasty and healthy. If you put some fresh cilantro in the minced meat, the aroma will be simply amazing.

Ingredients:

five hundred grams of pollock fillet;
one hundred grams of cottage cheese;
chicken egg - one piece;
turnip onion - one head;
one hundred grams of loaf;
forty grams of flour.

How to cook

This time we need not only a meat grinder, but also a sieve. Through it, you need to grind the cottage cheese into a large bowl.

Pass the clean boneless fillet through a meat grinder along with the peeled onion. By the way, you can first chop the onion finely and fry it a little in vegetable oil.

Soak the loaf in water or milk. When it swells, squeeze and put in the minced meat.

Drive in an egg, add salt and pepper to taste, finely chopped cilantro and stir everything.

Pour flour into a plate, add a little salt and pepper - mix.

Sculpt the cutlets with your hands, not pressing too hard with your palm. Then roll in flour and fry in refined oil in a preheated skillet.

Note: If you don't have a loaf, three days old stale black bread will do.

Option 8: Pollock cutlets in the oven with vegetables and sauce

A complete dish that combines fish cakes, vegetables and gravy. Mashed potatoes or boiled rice are ideal for garnish. The recipe is for eight servings.

Ingredients:

700 gr pollock fillet;
a quarter of a stack of semolina;
a stack of paneer crackers;
one egg;
a piece of loaf;
spices to taste;
fifty grams of oil drain;
a glass of milk;
two heads of a bow;
two carrots;
fifty grams of sour cream.

Step by step recipe

Pour milk into a large bowl. Pour semolina into it and portioned piece loaf, it can be replaced with a slice of bread. Add melted butter. Mix everything and leave to swell.

Grind the fillet in a blender, add to the milk mass. Season with salt, pepper and stir.

Peel the carrots and onions, rinse them under running water. Cut the carrots into thin strips and chop the onions.

Mix sour cream with milk, beat in an egg and stir - this will be a gravy-sauce for cutlets.

We make cutlets from minced meat. There should be eight pieces.

They need to be rolled on all sides in bread crumbs.

Grease a baking sheet with a little oil. Put the cutlets, and on top of them are carrot strips and chopped onions.

Pour the gravy over everything.

We cook in an oven preheated to 200 C for half an hour.

The cutlets are surprisingly tender, they just melt in your mouth.