Appetizing lenten fish cakes - easy to cook and diversify the menu in Lent. Try the best recipes!
Lenten dishes in their composition do not contain products of animal origin. Basically, they are prepared by people holding Orthodox posts. Lenten cuisine welcomed by vegetarians, people who watch their figure and adhere to proper nutrition. During the fasting period, on permitted days, you can eat fish products and some animal products. fish cakes on classic recipe include eggs as they hold the mince together. How to cook lean fish cakes so that they do not fall apart during frying or baking. Read and watch detailed recipe with which you can prepare delicious and healthy cutlets from fish. It turns out very tasty.
- fresh-frozen hake 450 gr.,
- semolina 3 tbsp,
- salt,
- ground black pepper,
- allspice,
- onion 120 gr.,
- dill 4 sprigs,
- sesame seeds for breading.
Several types of fish can be used to make fish cakes. Moreover, you can use one fatty fish and more lean. In this recipe, hake is used. It is great for making meatballs. The fish fillet contains almost no small bones. Basically, you can buy frozen fish in any store. In this case, take it out of the freezer and leave it at room temperature to let her loosen up. If the kitchen is very hot, it is better to put it on the shelf of the refrigerator. Rinse the defrosted carcass. Via sharp knife remove the skin. This is easy to do if the fish is not completely defrosted.
Separate the loin from the spinal bone. In principle, now you can buy ready-made frozen fillets of any fish.
Cut the fillet into pieces and chop in a meat grinder or use a food processor. The resulting minced fish is quite dense. Transfer it to a convenient deep bowl.
Peel a small onion. In the same way, pass through a meat grinder. If there is a lot of juice in the chopped onion, squeeze it out so that the minced meat does not turn out to be watery. Add onion gruel to chopped fish. Stir the onion into the mince.
pour semolina. Stir so that the semolina grains are evenly distributed.
Rinse the dill, pat dry with a towel. Cut into small pieces. Add to mince. Season with salt, ground black and allspice. Mix well. Knead the minced meat for about 5-7 minutes. Then, lightly beat it off, lifting it up and throwing it back into the bowl. Thus, the minced meat will become more dense and will not fall apart during cooking.
Take a small portion of minced fish. Roll in sesame seeds.
Prepare a baking dish or baking sheet. Line with parchment paper. You can use cookie cutters to form cutlets. Dip the fish ball breaded in sesame into the center of the mold and spread it with a spoon over the entire mold. Or form cutlet blanks with your hands and place on a baking sheet. Preheat the oven to 180-190 degrees. Bake until golden brown. The baking time for each individual, since the ovens are different for everyone, approximately 25-35 minutes. Focus on your oven.
Lean fish cakes are ready. Serve with any side dish and suitable sauce.
Good appetite!
Recipe 2: how to cook lean fish cakes
During large Orthodox fasts, there are days on which you can eat some animal products, such as fish. Of course, you should not abuse it, but if you have the opportunity, you can treat your family to dishes from these delicious and very healthy gifts of the earth. It is today that we will tell you how to cook delicious lean fish cutlets with a pleasant aroma and taste!
- Fish (clean thawed fillet of hake, cod, sea bass or other boneless fish) 500 grams
- Baton (white) 100 grams
- Dill or parsley 1 bunch (small) or to taste and desire
- Garlic 1 clove or to taste and desire
- Breadcrumbs 120 grams
- Salt to taste
- Ground black pepper to taste
- Vegetable oil (for frying) as needed
- Purified water as needed
First of all, we take the most stale piece of a white loaf, put it in a small bowl and fill it with an ordinary flowing cold water. We leave this ingredient in the liquid until it softens, basically this process takes 12-15 minutes.
In the meantime, rinse the thawed skinned fillet of any boneless fish, dry it with paper kitchen towels, put it on a cutting board and cut it into small portions of approximately 2 to 3 centimeters with a sharp kitchen knife.
Then, using a clean knife, we peel the clove of garlic from the husk and wash it thoroughly with dill or parsley, although you can take a little of both. Shake these products over the sink from excess liquid, transfer them one by one to a cutting board and chop. Finely chop the garlic, and chop the greens. After that, we put on the countertop a deep plate with breadcrumbs, as well as the rest the right ingredients and move on.
We squeeze the softened loaf from excess water and, together with pieces of fish, pass it through a meat grinder with a medium grid directly into a deep bowl.
We also add chopped garlic, herbs, salt and black pepper to taste. Thoroughly mix everything with clean hands until a homogeneous consistency - minced meat is ready!
Now we collect a whole tablespoon of fish mass, put it in a palm previously moistened with water and form a round or oval cutlet with a thickness of 1.5 to 2 centimeters. In the same way, we sculpt the rest until the minced meat runs out, roll them on all sides in breadcrumbs, put it on a cutting board and proceed to the next, almost final step.
We put a frying pan on medium heat and first pour into it about 50-60 milliliters of vegetable, better refined oil. After a few minutes, we dip the first batch of cutlets into the heated fat, distributing them over short distance from each other. Fry fish products on both sides until golden brown, basically on one side it takes about 3-4 minutes.
Then we reduce the heat to a minimum, add about 3-4 tablespoons of purified water to the pan, cover it with a lid and simmer the cutlets until fully cooked for about 5 minutes, but sometimes even less. After that, using a kitchen spatula, we transfer them to a large flat dish, add a little oil and fry the rest of the fragrant fish lumps in the same way.
Lenten fish cutlets are served hot as a second main course for lunch or dinner, although they also look very good as a hearty afternoon snack. Serve them either on a large flat dish, or in portions on plates, optionally crushed with fresh finely chopped dill, parsley, cilantro, basil or green onions.
To make this dish more satisfying, you can put some unobtrusive side dish on the table with it, for example, vegetable salad, rice, pasta, or whatever you like best, and vegetable-based sauces will help refresh such a miracle. Cook with love and enjoy delicious food even in Lent!
Recipe 3: Lean Sea Fish Cutlets (Step by Step)
On Petrov Lent, except for Wednesday and Friday, fish is allowed for a Lenten meal. Delicious fish cutlets help me out. Try it too.
For cutlets:
- Pangasius fillet - 500 g
- Hake fillet - 500 g
- Onion - 1-2 pcs.
- White bread - 100 g
- Salt - to taste
- Pepper - to taste
For gravy:
- Onion - 1 pc.
- Carrot - 1 pc.
- Tomato paste - 1-2 tbsp. spoons
- Salt - to taste
- Pepper - to taste
- Bay leaf - 1 pc.
- Sugar - 1 tbsp. a spoon
- Vegetable oil - 3 tbsp. spoons
- Boiling water - 1.5-2 cups
For frying:
- Vegetable oil - 30-40 g
Defrost fish, wash, squeeze out excess moisture.
Cut the fish into pieces.
clean, wash onion, cut into cubes.
Peel the carrots, wash, cut into thin strips (or grate on a coarse grater).
Heat up a frying pan, pour vegetable oil. Put half of the onion into the hot oil. Simmer over medium heat, stirring occasionally, 3-4 minutes. Cool down.
Soak white bread (or a bun) in water. I recommend cutting off the crusts of the bread.
Pass through the meat grinder fish fillet, fried onion with butter, squeezed bun.
Salt, pepper and mix the minced meat well (preferably beat well on a bowl).
Heat up a frying pan, pour vegetable oil. Wet hands shape into patties and place in hot oil. Fry over medium heat for 2-3 minutes on each side (until golden brown). Put the finished cutlets in a cauldron. So fry all the cutlets.
Boil the kettle. Heat up a frying pan, pour vegetable oil. Put the carrots and the remaining onion into the hot oil. Simmer over medium heat, stirring occasionally, 2-3 minutes. Then add tomato. Mix. Salt, pepper, add sugar, Bay leaf. Pour in boiling water. Mix.
Pour the cutlets with the prepared gravy. Boil. Cover with lid, reduce heat to low. Simmer for 10-15 minutes.
Lenten cutlets from sea fish in tomato sauce ready. Good both hot and cold. Serve with your favorite side dish. Bon Appetit!
Recipe 4, step by step: lean pollock fish cakes
Lean fish cakes can be prepared without the addition of eggs, which usually serve as a link, and milk, in which the loaf is soaked. For tying minced meat in this case flaxseed flour is used.
- 800 g Pollock
- 200 g onion 2 medium sized onions
- 2 tbsp. l. rice
- 2 tbsp. l. breadcrumbs
- 2 tbsp. l. vegetable oil
- 2 tsp Flax flour
- 30 g Dried or fresh herbs
- 1 tsp salt
- 1 tsp Ground black pepper
Cut the pollock carcass. Remove fins and tail. Gut the fish. Rinse the carcass and separate the spinal bone.
Pass the fish fillet through a meat grinder. Then scroll through the onion.
Pour flaxseed flour with 6 tablespoons of boiling water. As a result, a gel-like mass is formed, similar to a raw egg.
Boil rice in salted water. Cool down a bit.
Mix all the ingredients in one large bowl, in which the minced fish will be conveniently stirred. Add breadcrumbs and dried herbs. Salt and pepper the mince.
In a well-mixed minced meat, add two tablespoons of vegetable oil.
From the minced meat, make medium-sized cutlets. Roll them in flour.
Fry the cutlets in a well-heated pan in vegetable oil. So, at your disposal is a recipe for lean fish cakes with a photo step by step.
Very small bones from fish fillets can be left on because they are rich in calcium and phosphorus, and when cooking minced fish, these bones will not be felt. This is one of best recipes lean fish cakes - very tasty!
Recipe 5: Lean Minced Fish Cutlets (with photo)
- fish fillet -500 gr.,
- garlic - 1 clove,
- breadcrumbs - 200 gr.,
- loaf or bread - 200 gr.,
- vegetable oil - 100 gr.,
- parsley or dill,
- salt, pepper, spices.
To cook lean fish cakes, you first need to cook minced meat.
To do this, the fish fillet must be washed and passed through a meat grinder.
Then you need to take bread or a loaf (not fresh) soak in water. After the bread is softened, squeeze it out and add it together with spices, salt, pepper and chopped herbs to the minced meat. Mix everything.
Hands need to be wetted in water, so when forming cutlets, minced meat will not stick to hands. Sprinkle each cutlet with flour or breadcrumbs.
The pan needs to be well heated up. vegetable oil and after that spread the cutlets. Fry cutlets until golden brown on both sides.
As soon as the lean fish cakes are fried, they must be laid out on a baking sheet. Place the baking sheet in the preheated oven to bring the cutlets to readiness.
Lean fish cakes can be served with pasta or potatoes.
Bon Appetit!
Recipe 6: Hake Fillet Cutlets in Post (Step by Step Photos)
- 500 g hake fillet
- 150 g a little stale loaf or white bread
- 1 bulb
- 4 cloves of garlic
- salt, spices, herbs
- breadcrumbs
- vegetable oil
Soak the bread in water to soften a little and squeeze.
Skip fish meat, bread and onions through a meat grinder.
Squeeze the garlic there, salt, add herbs and spices.
I have a special mix for fish dishes: dried Bell pepper, paprika, dried tomato, coriander, black pepper.
You can also season with whatever you like. Or just pepper and salt.
Mix the stuffing well. By the way, it turned out great, I didn’t have to add either semolina or flour.
Form cutlets and roll in breadcrumbs.
Fry over medium heat on both sides until golden brown.
I fried under the lid so that they are also steamed immediately.
Well, our lean hake fish cakes are ready!
Recipe 7: Delicious Lean White Fish Cutlets
Non crumbling, tasty and lean fish cakes.
- White fish fillet, in this case pike 400 grams
- Onion, ½ medium, finely chopped
- Garlic, 1-2 cloves
- Fresh parsley, ½ bunch, finely chopped
- Mustard, 1 tbsp. a spoon
- Soy sauce, ½ tbsp. spoons
- Mayonnaise (lean in this case) 2-3 tbsp. spoons
- Ground white pepper to taste
- Salt to taste
- Semolina, 1-2 tbsp. spoons
- Wheat flour, 2 tbsp. spoons
First of all, you need to make sure that there are no bones left in your fillet. For unknown reasons, in our country what is called "fish fillet" is always sold with bones.
Therefore, you need to use tweezers to pull out all the bones that can be found. In my case, the following number of bones were extracted from a couple of pieces of fish:
After removing the bones, we send the fillet to a meat grinder, or a food processor, along with parsley. The onion must be chopped separately so that it does not turn out either too small minced fish, or too large pieces Luke.
Add all other ingredients except flour and semolina. You can, of course, use regular, non-lean, mayonnaise.
By the way, about 7 years ago, what was sold in Russia under the name "lean mayonnaise" was absolutely impossible to eat. Now the situation has improved significantly, and lean mayonnaise has become quite edible.
Mix properly. Then add a mixture of flour and semolina, and stir again, until smooth.
Now the most important point! Cover with clingfilm and place in the fridge for at least an hour. Without this, the cutlets will crumble. You can cook a side dish for now - fry potatoes, for example.
After the required time has passed, we take the minced meat out of the refrigerator and sculpt cutlets from it.
Another important point. Be sure to strongly heat the oil in the pan, otherwise the cutlets, again, may crumble, or begin to stick to the surface.
Fry, as they say, until cooked.
Horseradish goes great with fish cakes, by the way. Bon Appetit!
Recipe 8: Lean Cod Fish Cakes
If you have never cooked cod fish cakes, then I will tell you right away that this is very easy to do and it turns out insanely delicious. Moreover, cod is not one of the most expensive fish, so buy such a fish and cook delicious, very healthy cutlets from it for the whole family. Even if you are on a diet, carefully select recipes so that they are both tasty and low-calorie, then today's recipe is for you.
Cod cutlets will become your favorite dish both during the diet and in the regular menu. These dietary fish cakes will be the perfect lunch for children and all adults. The benefits of fish are great, so be sure to buy cod, in which there are no small bones, but only a large ridge. Cod for sale without a head, and it is almost ready for processing. Your diet menu will be so tasty that you will not notice how you lose weight.
- 300 grams of cod,
- 1 egg,
- 1 garlic clove
- 1 tables. l. breadcrumbs,
- salt, pepper to taste,
- frying oil.
First of all, we separate the fillet from the ridge. Cod has a lean, white meat that is ideal for diet food. Usually cod is sold frozen, so we immediately defrost it, and then cut it into fillets.
We drive in a chicken egg, a couple of pinches of salt and pepper to the fish fillet.
We interrupt the products with a blender to make minced meat. If there is no blender, then simply twist the fish in a meat grinder, and then drive in the egg. Both methods are good.
Squeeze a little garlic through a press to enhance the taste to minced fish.
Pour a little breadcrumbs to the minced meat so that the cutlets are better molded and have a crispy structure.
We roll up medium-sized round cutlets with ease.
Pour a little oil into the pan, literally a tablespoon, warm it up for about a minute. Or you can just brush the surface of the pan with a brush and then the cutlets will not stick either and at the same time they will not absorb a lot of oil if you are on strict diet. The main thing is that the pan has a good heavy bottom, or with a non-stick surface. Lay the patties on the skillet.
Fry so that a golden crust forms on the cutlets. Fry on both sides for 3-4 minutes on low heat.
So easily and quickly we have prepared delicious, and most importantly diet cutlets from cod.
Rarely, of course, do I cook fish cakes. But today I bought a haddock carcass, decided not to fry the fish, but remembered that you can cook chopped cutlets from fish, as well as from meat.
Chopped haddock cutlets
For haddock fish cutlets you will need:
Ingredients:
- Haddock carcass - 600 g,
- Bulb - 1 pc.,
- 1 raw egg
- slice of black bread
- vegetable oil,
- salt,
- pepper,
- mayonnaise - 1 tbsp. a spoon,
- greenery,
- breadcrumbs,
- lemon juice - 1 tbsp. a spoon.
Cooking process:
I cleaned the haddock carcass from small scales with a knife, washed it under running water, and separated the flesh from the ridge. The resulting fish fillet was cut into pieces and finely chopped with a knife. I put it in a bowl, sprinkled lemon juice, added a piece of black bread soaked in water (for stickiness).
In a bowl, she beat an egg and mayonnaise, poured it into minced meat and rubbed an onion on a coarse grater there. Salt, pepper and knead until smooth with your hands. Minced fish for cutlets flavored with chopped herbs and mixed again.
You can start frying fish cutlets. The prepared mass was taken in portions with a tablespoon, rolled in breadcrumbs for breading. You need to lightly press each cutlet so that it turns out flat, so it will fry faster. Spread raw meatballs into a hot skillet with oil. First I cover with a lid, and fry the second side without a lid over low heat.
Ready-made fried haddock cutlets can be served with your favorite side dish or eaten simply with bread. I like it that way more. Delicious both hot and cold.
The recipe for fish cakes was shared by Galina Kotyakhova.
Bon appetit and good recipes!
There is a great variety of seafood, a huge variety of fish, but haddock stands out among them in taste. It is very important to have seafood in your diet, because they contain so many nutrients that we cannot get in pure form of those products that we have on land. One such product is iodine, which is found in abundance in fish, especially haddock. This substance helps us get rid of or prevent problems with thyroid gland, and in our conditions it is very important.
Haddock baked in the oven
To prepare this fish, we take one pound of cleanly washed and gutted haddock, half a small spoonful of dry herbs, ground pepper, salt, coriander, butter, flour, a mixture of grated cheese and mayonnaise (for breading).
We prepare haddock as follows - we wash the fish, sprinkle it with salt, rub it with dried herbs, coriander and pepper. Roll the fish in flour, fry in a preheated pan with oil until golden. We coat the fish with a mixture of grated cheese and mayonnaise, put it on a baking sheet and put it in the oven for ten to fifteen minutes. As a side dish, baked potatoes with onions are served with such an oven-baked fish.
Fried haddock
To prepare fried haddock, we take one kilogram of haddock itself, for breading, sifted wheat flour or breadcrumbs themselves, vegetable oil, salt, pepper, Chinese cabbage or lettuce and lemon.
Let's start cooking fried haddock. We thoroughly clean and gut our fish, wash it and dry it. Then cut into portions, sprinkle with salt and pepper, then boldly dip in sifted flour or breadcrumbs. Heat up a frying pan with vegetable oil on medium heat. We put the prepared haddock in a preheated pan and fry on both sides until golden. You can cover the pan with a lid or not - it doesn't matter. As soon as the fish is fried, put it on a prepared plate covered with cabbage or lettuce leaves. Place the sliced lemon slices on top of the fish. It is best to serve such fish hot, with potatoes as a side dish.
Haddock fish cutlets
To prepare haddock fish cakes, we need half a kilogram of haddock, two hundred grams of bacon, one onion, one egg, two cloves of garlic, a little dill, a little vegetable oil, pepper and salt.
Now let's get down to the recipe for cooking haddock cutlets. We cut off the fins and tail, head of the fish, clean it from the insides, pass the fish carcass through a meat grinder two or three times, grind lard, garlic and onions into the same mass in a meat grinder. Thoroughly mix the minced meat, adding the egg to it. We warm the pan well, add a small amount of vegetable oil to it, form cutlets, bread them in flour and put them in the pan.
Braised haddock
To prepare stewed haddock, we need three hundred grams of stewed haddock, forty grams of butter, sixty milliliters of milk, salt and pepper.
Let's start cooking. We cut the prepared fish into portioned pieces, put all the pieces in a bowl. Sprinkle the fish with salt and pepper butter, add milk. We cover the dishes with a lid and heat it at full power for five to six minutes. To find out if the fish is ready or not, it will be enough for you to pick it up with a fork, if the meat separates easily from the bones, then the fish is ready. Let the fish stand in the pan for another five minutes, and then serve immediately.
Haddock fish soup
For cooking fish soup from haddock we take one peeled clove of garlic, peeled and chopped onion, one peeled and finely chopped pepper pod, four tablespoons olive oil, six chopped tomatoes, one large potato, ground black pepper, four hundred grams of haddock fillets, diced, salt, four hundred and ten grams of canned white beans, half a small spoon of saffron, two small spoons of chopped fresh parsley.
Let's start cooking the haddock soup. Grind onion, garlic, half a serving of olive oil and pepper with a blender, pour the mass into a large saucepan and heat for three minutes, stirring all the time.
We heat the remaining oil in a pan, fry the tomatoes on it, simmer for ten minutes. At this time, add potatoes and broth to the onion mixture, put on fire and cook with a small boil for about ten minutes.
Season the tomatoes, pass them through a sieve, add the tomato mass to the pepper mass in the pan. Put the fish, saffron, beans and parsley in the same pan, leaving a few sprigs of parsley for decoration. Cook the contents of the pan for two or three minutes until the fish is cooked, pour the soup into warmed plates and decorate it with parsley.
haddock salad
To prepare the haddock salad, we will need, in addition to the haddock itself, potatoes, which in themselves go well with fried haddock in taste. The ratio of components is free, to your taste. The key to this salad is improvisation, so feel free to take the initiative.
Peel potatoes, cut in half, boil until soft in salted water. As soon as the potatoes are boiled, drain the water, cut the potatoes into slices and set aside.
In the meantime, cut the bacon into strips and fry it in a hot pan until crispy. Then we spread the butter on a hot frying pan, on which we fry the pieces of fish fillet, after removing the peel from them.
As soon as the haddock is cooked, fry in a pan boiled potatoes slices until the same golden and crispy crust appears on them.
We spread on a flat and wide potato, fried pieces of fish and bacon. We put a poached egg that has not yet cooled down on top, and spread basil, parsley and other greens around the perimeter of the salad.
To quickly feed the family with delicious and healthy dish, we recommend that you get acquainted with how haddock fish cutlets are prepared. The recipe, very tasty "fits" into any menu, will diversify regular dinner among friends, family and loved ones.
White, juicy and incredibly tender meat of cod fish is an ideal ingredient for making delicious and fragrant meatballs.
Given that fish is a dietary product, even people who follow strict diets can enjoy this dish.
Haddock is a universal fish. You can boil it, fry it in a pan and vary the cooking methods in every possible way.
Cutlets remain the most delicious option!
The composition of our delicious meatballs
So, what do we need to make haddock fish cakes?
Recipe that brightens up the day sea dishes, will require us to use the following products:
- Haddock (fresh or frozen) - 1 kg;
- Boiled round grain rice - 200-300 grams;
- White bread - 1-2 slices;
- Onions - 1-2 pcs.;
- finely chopped green onion- 3-4 tablespoons;
- Milk (3.2% fat) - 2-3 cups;
- Breadcrumbs - 1 pack;
- Vegetable oil - 5-7 tbsp. l.;
- Allspice, ground - 2-3 pinches;
- Salt, spices - according to taste preferences.
Cooking step by step
The indicated amount of products should be enough for 10-15 medium cutlets.
The cooking process is as follows:
- Defrost fish, rinse and dry with paper towels;
- Cut, clean from bones and skin to the state of the fillet;
- Soak a slice of white bread in milk;
- Pass the fillet, bread and onion (bulb) through a meat grinder;
- Add pre-boiled rice, onion (green) and spices (to taste) to the minced meat;
- Blind cutlets, roll in breading;
- Fry on hot sunflower oil skillet until golden brown on both sides.
Cutlets are served with any side dish. Before serving, it is recommended to cool slightly.
Steamed haddock cutlets - not at all complicated, very tasty, and most importantly, healthy homemade dish. Haddock is considered very useful fish. It contains essential amino acids for the human body, and the fat of this fish includes polyunsaturated fatty acid omega 3. These substances have a beneficial effect on the functioning of the eyes and brain, as well as help lower blood cholesterol levels and fight against inflammatory processes in the human body. Today we invite you to cook delicious steam cutlets from haddock. Due to steam treatment, almost all useful material of this fish are saved. The cutlets themselves are very tender, fragrant and tasty.
List of ingredients
- haddock fillet - 400 g
- white bread - 50 g
- cream - 125 ml
- butter - 2 tbsp. spoons
- egg - 1 pc.
- salt - to taste
- vegetable oil- for lubrication
Cooking method
Wash and dry the haddock fillet. Cut into pieces and pass through a meat grinder along with white bread soaked in cream. Grind the minced meat again through a meat grinder, add an egg to it, pour in the remaining cream and add salt to taste. Mix and divide the mass into identical balls-cutlets.
Lubricate the bottom of the double boiler with vegetable oil and put the prepared cutlets into it. Steam covered for 10 minutes, arrange on plates and serve immediately.
Steamed haddock cutlets are ready!
