M @ rtochka
Also with thanks for the cutlets
Fish cakes (family recipe)
Instead of cabbage - zucchini. I passed everything through a meat grinder, fried onions too. Tomorrow I'll try the cooled ones. Today everyone liked the warm ones. Only I put a little bread there, I decided to add it for the bunch.

Rada-dms,
Family run, tried and tested recipes - most valuable!
Rada-dms
M @ rtochka, gorgeous cutlets turned out, you cannot say otherwise!
Dasha, thanks for the report, everything is always beautiful, you write to the point and with all your heart!
I also do most of all with zucchini, since cabbage is now a "terrible horror", not to mention the onions brought to Moscow this year. If you don't bore him, that is, a little spasse, which I had a couple of times due to lack of time, it just creaks on my teeth, although I often languish cutlets for 15 minutes.
Natashkhen
Thank you very much for the recipe! Such amazing cutlets turned out, I did not even expect) Delicate, tasty
Crochet
Quote: Rada-dms
We take fish and it is very good !!! squeeze out excess moisture!

Olenka, I apologize in advance for the stupid question, is the weight of the fish in the recipe indicated before the push-up?

And that other fillet, after push-ups, loses weight almost twice).
Elena.K
I have been sitting on your website for many years ---- cabbage pies, cottage cheese kranz, apfelkuchen from Maria. capital cupcake --- I adore and love all this, but I did not like these cutlets. and I have been making pike cutlets for a long time. extra zucchini in your recipe. the smell is cheap. it's my opinion . we had fish cakes for a holiday. we love them very much.
Rada-dms
Elena. TO, dear, thank you for evaluating my "cheap" recipe from my culinary book, I'm not afraid of this word, noble great-grandmother! Apparently, then in the noble environment there were other standards of taste! But I share these tastes, like many users here who tried to cook according to this recipe and got at least a good result, and, as a maximum, see the above review from Natashkhen:
“Thank you very much for the recipe! Such amazing cutlets turned out, I didn't even expect) Delicate, tasty! "
So maybe it's not the recipe, but the carelessness of the preparation, which I can think of after reading your very carelessly written review. And a photo in the studio, please, without it I consider your review to be unfriendly, provocative

because there are your favorite forum users in terms of recipes, and they are also loved and respected by me. So do not play off, but rather thank them in their recipes!

and "customized"! It must be the same! Do not praise so many successful recipes of other members of the forum that you have made and do not be lazy, register to write a negative review in my favorite recipe!
By the way, the recommendations included haddock! Try to make it out of it, maybe it will. Zucchini is not felt at all, but gives juiciness and tenderness. The site has a lot of recipes with zucchini and minced meat, nowhere and no one complained about the "cheap taste". And our cooks are notable!

Maybe zucchini with foulbrood got caught?


With all this, I respect your opinion and your taste. For my part, I have the right to defend my favorite recipe. More positive, and life will sparkle with different colors! Be more generous in praise for your favorite recipes, otherwise two reviews, and both with criticism ...




Crochet, Kroshik, dear, I'm sorry, I'm sorry!
You know, I couldn't find the words here, how to explain, if made from frozen.
I would say so. For the standard of consistency, we take a slightly squeezed fresh carcass.
Frozen, we always thaw in the cold, with slow thawing, it itself gives off a lot of moisture. After thawing and draining this moisture, you need to squeeze out a little more. And the proportions are not so important here.If, contrary to expectations, the minced meat turns out to be too liquid, and I have had this a couple of times in my entire life, then you can add a little semolina and let the minced meat stand in the cold.
Or you can simply fry with a spoon without molding in the form of small soufflés or bake in the form of a soufflé in the oven. Here is my husband and he loves it sometimes, which I do with almost such a composition, even from poultry fillets.
Why am I teaching you, Kroshik, you yourself are an experienced and excellent cook! I'll wait for the report. And sorry for the late reply!
francevna
Rada-dms, Olga, yesterday I saw your recipe and decided to check the taste of the cutlets. I made them from frozen small river fish, added two mackerels. I passed them through a meat grinder on a large wire rack, no medium. I sautéed the onions, the zucchini were also frozen, I added cottage cheese 1.5% , egg, oregano, black pepper, a little semolina and cornstarch. The minced meat stood in the refrigerator for 4 hours. The cutlets were breaded in breadcrumbs and corn flour.
The result is lush, beautiful and tasty, real fish cakes.
Tatka1
Olya, here's a report Allochki:
Fish cakes (family recipe)
Fish cakes (family recipe)
francevna
Tatka1, Tanya, thank you for helping out!
Rada-dms
francevna, Allochka !!!! I am in a swoon from such beauty, splendor, ruddy, generosity of size, shape! And even the plate matched in color !! Thank you so much for supporting the recipe, and I am very glad that you did not disappoint! To my shame, I have never made mackerel, so this is your signature note has already been introduced. Thank you so much for that, now I will try.




Tatka1, Tanyusha, good messenger, thank you for your help !!!
francevna
Rada-dms, Olga, mackerel added fatness to the cutlets, but the aroma of mackerel is strongly felt, although I did not even add the skin to the minced meat. Yes, before sautéing the onions, the oil was flavored with garlic.
Rada-dms
francevna, just try from meat meat not very fatty fish, it will turn out very tasty. The beauty of them is that the fishy taste is almost not manifested.
francevna
Olga, I just needed to dispose of the mackerel, lay in the freezer.
My husband liked the cutlets more than the meat cutlets. It means we succeeded.
Thanks again for the recipe.
Crochet
Olenka, I'm in a hurry to tell you a big human thanks for the recipe !!!

Yesterday I made pollock cutlets).

Fish cakes (family recipe)

Tasty up to two outrageous !!!

My eaters were sooooo happy !!!

I will certainly repeat !!!

Kara
Quote: Rada-dms
If they start to fall apart (you must try on one cutlet and a smaller size), then just put everything in a mold and bake like a soufflé
Ol, it happened to me, I was clapping hands. Tell me, in order to bake a souffle like that, do you have to add something to the minced meat?
PS: minced cod, maybe this fish is not suitable for cutlets?
Rada-dms
Kara, Irish, as I understand it, it has already turned out to be wet, so I would not add anything.
You can spread it with a tablespoon and fry, while, since we still have quite fibrous cod, I would add an egg for a bunch.
But when cooking in the form, there is no need to add anything, the main thing is not to dry it out.
But in cutlets, this minced meat has a completely different taste.
In general, I have not used ready-made minced meat for a long time. Either overdried or wet.
And I don't like our cod, so I advise you to try haddock, it is always juicy tastier than our frozen cod. I highly recommend trying this fish as an alternative to cod.
Several members of the forum, on my advice, have already switched to it, they only sit in the tank and do not unsubscribe! True, they did not thank them publicly, personally!
Good luck, Irish! Didn't you grind the minced meat in the Bullet?





Crochet, Innochka! Thank you very much human and inhuman for the beautiful report! Right now I would have taken a cutlet from the photo and with a soft rye bread would have devoured it without a twinge of conscience, despite a hearty dinner! Tired of the cape !!! Fish I want!
Kara
Quote: Rada-dms
You can spread it with a tablespoon and fry, while, since we still have quite fibrous cod, I would add an egg for a bunch.
Olenka, I added 2 eggs for 800 grams of minced fish and another plus 2 tbsp. l. bran. I spread it with a spoon in a frying pan, because nothing worked with my hands.They were falling apart in my pan. Indeed, the minced meat turned out to be watery. And what should it be in consistency?
Quote: Rada-dms
In general, I have not used ready-made minced meat for a long time.
Nenene, I made minced meat myself from fish!
Quote: Rada-dms
Didn't you grind the minced meat in the Bullet?
I don't have a blender attachment on my bullet yet
OlgaGera
Quote: Kara
minced cod, maybe this fish is not suitable for cutlets?
Frozen cod?
I began to make cutlets from frozen fish once in five. Something with the fish ... alas.
Kara
Yes, it was ice cream, I thawed it at room temperature, squeezed it out well, as Olya ordered, and only then did I blender.
Rada-dms
Kara, Irish, for cutlets I never blender minced fish, it turns out like an emulsion, therefore it requires a lot of binding additives. Although if you do it with the help of a Kenwood processor, then an emulsion does not work there, and the fish version can also work.
Kara
I just did kenwood.
Rada-dms
Kara, it is a pity that it did not work out as we would like. Irish, I do everything fishy with a meat grinder, then even when excess moisture is released, it can be drained a little. Well, and still the consistency after the name grinder is more suitable for fish cakes. Fish meat is still more tender than meat, and it is easier to kill it until it is practically emulsion.
Take another chance, huh? But squeeze it out better, and through a meat grinder.
Kara
Quote: Rada-dms
Kara, it's a pity it didn't work out as we would like.
Olya, but it turned out such a souffle - eat the mind! Thank you very much for the recipe, now I will make a souffle using it. And then bother with cutlets
Rada-dms
Kara, well you are a jack of all trades and an inventor! I got out and enriched the recipe with new filling! THANK YOU!

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