Fish cutlets "Lush" (pressure cooker Polaris 0305)

Category: Fish dishes
Fish cakes Lush (pressure cooker Polaris 0305)

Ingredients

Cod (piece) 550 g
Loaf stale 50 g
Eggs 2 pcs.
Milk 0.5-1 stack.
Semolina 2 tbsp. l. (no slide)
Bulb onions 0.5-1 pcs.
Salt 1 tsp
Seasoning for fish 1-1.5 tsp
Vegetable oil 3-4 tbsp. l.

Cooking method

  • Fish cakes prepared according to this recipe are some of our family's favorites!
  • I like them because they are lush and very juicy. They are tasty both hot and cold.
  • You can take any low-bone fish with white meat: cod, navaga, hake, pollock, blue whiting. I made from all these types - it always turns out delicious!
  • These patties do not need to be breaded before frying. And, importantly, you don't need a meat grinder to cook minced meat. The food ratio can be easily changed.
  • The recipe is simple, but successful! Try it.
  • Cooking.
  • 1. Soak slices of stale loaf in milk.
  • 2. Beat eggs slightly with a metal whisk, add semolina. Stir and leave to swell for 20-30 minutes.
  • Fish cakes Lush (pressure cooker Polaris 0305)
  • 3. Cut the fish into skinless fillets. (This time I used a piece of large cod. The weight of the pulp after cutting turned out to be 380 g)
  • 4. Cut it into pieces about 1.5x1.5 cm (It is not necessary to cut the pulp too evenly and neatly. This will not affect the taste of the cutlets in any way!)
  • Fish cakes Lush (pressure cooker Polaris 0305)
  • 5. Sprinkle with fish seasoning, stir. Let it stand.
  • 6. Cut the onion into small cubes.
  • 7. Combine the fish, onion, well-pressed soaked loaf and the mixture of eggs and semolina. Add salt. Knead the minced meat.
  • Fish cakes Lush (pressure cooker Polaris 0305)
  • 8. Sculpt 9 cutlets, squeezing the minced meat well in your hands (so as not to fall apart during frying).
  • Fish cakes Lush (pressure cooker Polaris 0305)
  • The size of cutlets is comparable to a tablespoon.
  • Fish cakes Lush (pressure cooker Polaris 0305)
  • 9. Turn on "Fry" program, pressure - 3, time - 10 minutes.
  • 10. Pour vegetable oil into a saucepan.
  • 11. After the "P" icon appears, place the first batch of cutlets. (All do not fit at once, so you have to fry in 2 stages: 5 and 3, for example.)
  • 12. Cook for 4 minutes, covering the pan with the mesh pan lid.
  • Fish cakes Lush (pressure cooker Polaris 0305)
  • 13. Turn over and cook for 4 more minutes.
  • 14. When the display shows 2 minutes, close the pot with the pressure cooker lid.
  • 15. After the sound signal, let the cutlets "reach" for another 5 minutes on "Heating".
  • 16. Switch off the device.
  • 17. Serve the cutlets with any side dish.
  • Bon Appetit.
  • Fish cakes Lush (pressure cooker Polaris 0305)

The dish is designed for

9 pieces

Note

These cutlets are great when fried in a pan.

olga4166
1.5 * 1.5 cm?

I have already taken away to bookmarks! :-)
fronya40
Lena, as always, you are a craftswoman! at least publish a book with your recipes - you are an assistant in the development of wells !!!! what would I do without you?
Valyushechka_ya
Thank you very much Helen for the wonderful recipe. I love fish, even more meat.
Shelena
Olya, Tanya, Valyushathank you girls!
Cook for health! I have been making such cutlets for many years. Always successful!
Lesska
Our option! Deep merci
Shelena
Lesska, help yourself to your health!
RybkA
I love fish cakes, but unfortunately I rarely cook ((Did they cook from another type of fish? Otherwise, we don't have cod ...
Shelena
Quote: RybkA

Did you cook fish from another type? Otherwise, we don't have cod ...
RybkA, sure you may!
I wrote about this in the recipe itself:
"You can take any low-bone fish with white meat: cod, navaga, hake, pollock, blue whiting. I made from all these types - it always turns out delicious!"
Try any fish!
Muzochka
I bought cod frozen with steaks. And she has a lot of small bones ((
I decided to make cutlets from her, your recipe is very useful. I'm going to twist the cod in a meat grinder. Only now I doubt that the bones will become imperceptible during the roasting.Maybe fry, and then stew the cutlets longer - only on what setting and how much?
Or is it better not to make cutlets from it, but to stew it in pieces, put it on stewing for a long time?
Shelena
Muzochka, I was very surprised by your message that cod has many small bones! It's very strange ... How much I cook, I never noticed it. I always consider cod to be the most successful fish for cutlets.
But if there are a lot of bones, then it is better to make regular minced meat by scrolling the pulp through a meat grinder twice.
Muzochka
Quote: Shelena

Muzochka, I was very surprised by your message that cod has many small bones! It's very strange ... How much I cook, I never noticed it.

I bought in METRO (which is Cash and Carry, not underground))) frozen cod steaks - 1 kg.

I immediately fried a couple of pieces - and there is an unreal number of bones.
Today I thought that I would make cutlets, but I decided to stew them in a pressure cooker.
Shelena
Some amazing cod.
Stewing is also a good option for bony fish.
svetlana)))
Quote: Shelena
Semolina 2 tbsp. l. (no slide)
Hello, semolina will work?
Shelena
Good evening, Svetlana!
I think that semolina will do.
velli
: hi: What wonderful cutlets! I will definitely cook it your way! And then I do stuffing with a meat grinder or blender, but here they are unnecessary. Thanks for the recipe!
svetlana)))
bought a kilogram of pollock, separated the fillet, it turned out 720 g, take all the other ingredients in a double portion?




I prepared cutlets according to your recipe, very tasty, for 720 g of minced meat I took two selected eggs, four tablespoons of semolina, 80 g of a stale loaf (soaked in a glass of milk) one onion, salt, pepper to taste. Fried over medium heat in a skillet. Thanks for the recipe)
Shelena
Svetlana, thanks for trying these cutlets. : flowers: I am very pleased that you liked them.
Quote: svetlana)))
it turned out 720 g, take all the other ingredients in a double portion?
I think you yourself have already understood that you can not strictly adhere to the recipe. I have been cooking by eye for a long time. It still turns out delicious.
Quote: velli
And then I do stuffing with a meat grinder or blender, but here they are unnecessary. Thanks for the recipe!
Valentine, cook for health! : rose: Thank you for visiting this Temka. I can recommend you one more fish recipe. "Muffins":
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=336010.0
It also uses chopped fish pulp. Simple but delicious.
velli
Shelena, Helen, went to the link: this is just a bomb of taste! This is my 100%, I often cook fish souffle, and now muffins will be in my "kitchen arsenal".
Shelena
Valya, I eat fish in any form, but believe me, muffins are the favorite fish dish not only for me, but also for my family and friends. Even the simplest fish (such as blue whiting) will do and "play" in this recipe. Try it. I'm sure you will appreciate it.
Lenochka
So I want to try all your recipes! I wanted to consult about muffins, I have a salted silver carp, you can use it either in muffins or in a casserole? Or maybe your cutlets will turn out from it?
tati-ana
According to this recipe, I make cutlets from freshly frozen herring - it's very tasty.
Lenochka
Thanks, let's try
Shelena
Elena, thank you for the nice words about my recipes. Cook, taste for health!
You know, I would not use salted fish for muffins or cutlets. It will be very difficult not to oversalt the dishes. And the taste will be completely different. I would recommend that you try to make such a soufflé from the available salted silver carp:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=383799.0
The potatoes will adjust the salt and you should have a delicious dish. If you do not want to steam it, then it is quite possible to bake it on the "Pastry" in the form or directly in a greased pan. Delicious experiment to you!

Quote: tati-ana

According to this recipe, I make cutlets from freshly frozen herring - it's very tasty.
tati-ana, thanks for the idea! I have never used herring for cutlets and muffins. Need to try.
Lenochka
In general, I am sharing an experiment😀 I made six muffins to try, - I got very tasty taking a recipe from the Internet “muffins with salmon and green onions.”
And I cooked the remaining salted bighead according to your first recipe, which is also insanely tasty! And no one understood what was salty, but in the muffins there was a little salinity, but with sweet coffee for breakfast - mmm, nyamka!
THANKS FOR THE INSPIRATION!
Shelena
Lena, how many successful experiments this silver carp has provoked! It's great that everything turned out delicious! And now you have two fish recipes in your piggy bank at once.
Culinary creativity to you!

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