Cutlets "Avacha"

Category: Fish dishes
Avacha cutlets

Ingredients

Minced red fish 700 g
Squid 2 pcs.
Bulb onions 2-3 pcs.
White cabbage, carrots 50-100 g each
Garlic 2-4 cloves
Egg 1-2 pcs.
Spice optional
Salt, ground black pepper taste
Wheat crackers 200-300 g
Vegetable oil 1-2 tbsp. l. for minced meat and for frying

Cooking method

  • Peel the squid carcasses from films and cut into small pieces.
  • Avacha cutlets
  • Take minced red fish (I have coho salmon this time) and add chopped vegetables to it.
  • Since fish cakes from almost all fish are dryish in their structure, I add vegetables scrolled in a meat grinder to the minced meat: a lot of onions, white cabbage, zucchini, carrots, garlic. In a word, what is at hand. Then the cutlets are very tender and juicy.
  • Avacha cutlets
  • Add your favorite seasonings, salt and pepper and mix everything thoroughly.
  • Then add 1 or 2 eggs (depending on the amount of minced meat obtained) or make a flaxseed "egg" (pour 1 tablespoon of flaxseed flour with a little warm water, stir well). Pour 1-2 tbsp there. l. vegetable oil and knead thoroughly.
  • Pour vegetable oil into the pan and turn on the stove. Put bread crumbs in one layer on a separate plate.
  • We begin to form the cutlets: put the minced meat on our hands, knead it until a flat pancake, stir a small amount of chopped squid in the middle and, connecting the edges, make a cutlet
  • Avacha cutlets
  • After that, we put the formed cutlet on crackers and crush it so that they make friends with the cutlet properly. Turn the other side over and press the crackers again so that the cutlet is all in the crackers.
  • Avacha cutlets
  • Fold the resulting cutlets into a pan with heated oil and fry on both sides until golden brown.
  • Avacha cutlets
  • After turning the patties over, cover the pan with a lid so that they are steamed properly.
  • The cutlets turn out to be interesting in taste with a surprise inside!
  • It goes very well in taste with such a mustard - Duesseldorfer Senf mustard, which I recently prepared according to the recipe Rada-dms, for which many thanks to her!
  • I suggest you try such delicious cutlets. Bon appetit and hearty feasts!
  • Avacha cutlets

The dish is designed for

4-6 servings

Time for preparing:

1.5-2 hours

Note

We live in a fishy land. There is the Avacha river in Kamchatka, there is the Avachinsky volcano, there is the Avacha hotel and fish cakes are also named. The history of this recipe goes back to my distant childhood ...
My dad, after flying school, came to Kamchatka for distribution and worked on a helicopter all his working life. First there were the Mi-4, then the Mi-6, then the Mi-8. For more than half of his seniority, he was a helicopter commander. The work was very difficult, challenging and dangerous. He spent a month, two at a time on business trips. They transported goods to all remote corners of Kamchatka, threw geologists to the points of the route, worked with volcanologists, and quite often near active volcanoes. And all this sometimes in very difficult weather conditions, which, unfortunately, are not uncommon in our area. The specificity of this profession is that in various corners he always met acquaintances and friends with whom they ate more than one pood of salt and who respected and appreciated him. I think that is why (and as a child I did not even think about the reason) our refrigerator was always full of all kinds of Kamchatka delicacies. Red caviar stood there in three-liter jars, red fish with huge "tails", whole Kamchatka crabs ... There was so much ... And I, to my shame, until high school, believed that all fish were red.
And from that very childhood I remember these delicious, juicy, interesting fish cakes.Later I learned that they are called "Avacha".
During the long weeks of my father's absence, we, of course, had time to get very bored. Mom always tried to find out the approximate day when Dad was supposed to arrive (but here it all depends on the weather and very often this day stretched out to a week) and cooked fish cakes. We knew the name of the helicopter and when we heard the familiar hum, we ran to see if our helicopter was flying ... And then there were joyful meetings, warm family evenings at a cozy, lovingly laid table, which was always attended by Avach fish cakes. By the way, for the New Year, dad always brought a real tree, up to the ceiling, alive, from the forest, just felled. And then I thought that it should be so and nothing else ...
Many years have passed since then, dad is no longer with us, but when I cook these cutlets, I always return to that carefree, warm childhood and hear the roar of a helicopter.

paramed1
Lenochka, thank you very much for the story about your life, so calm and carefree at that time - that you understand only now. "You can't see a face face to face, you can see a lot from a distance ..." And thanks for the recipe! I'll fly off to get fish, let's try what happens!
kolobok123
Lena, thanks for the recipe and for the story. My dream is to visit Kamchatka.
Gala
Curious fish cakes with squid. Never tried.
Lena, thanks, it was interesting.
Elena_Kamch
paramed1, Veronica, thanks for the sincere words! It's such a childhood ... It's a pity that then you don't understand and appreciate a lot of things ...
And the cutlets are delicious
Scops owl
Lena, I've never tasted squid cutlets. This gap needs to be corrected
Ekaterina2
A beautiful and interesting recipe. Need to try!
Tyetyort
Great idea! Squids should remain tender, not rubber! The fish shell will keep them from overheating.
Elena_Kamch
kolobok123, Natasha, I'm glad that I liked the recipe!
If you have a dream, then it will definitely come true! Coming to Kamchatka to visit is exciting and unforgettable.

Scops owl, Larissa, try and write if you like the result
Elena_Kamch
Ekaterina2, Katerina, Thank you! It turns out delicious

Tyetyort, Elena, yes, squids remain tender Only when frying do they emit juice, you still need to put them a little.
Elena_Kamch
Gala, GalinaI hope the cutlets will be to your taste!
Bona fide
Elena_Kamch, Lena, I'm not friends with cutlets. Yes, and the fish is not the same ... But your excellent description of the process and temptingly appetizing photos made you reconsider your attitude to minced fish. And adding vegetables is another discovery (for me). And squid too. After all, an interesting combination is obtained. I will try to repeat exactly how you do it. I'm sure it's delicious!
The story is beyond praise Such a fragile topic ...

childhood as frames diafilm ... the years fly by ... it becomes completely sad ...


Lenochka, THANKS!
marina-mm
Elena, thanks for the recipe and story, very interesting. I will try to portray it on a "fishy" day.
Rada-dms
Lena! You exhibit superb recipes, just a fresh topic on the site!
Thank you and bookmark the recipe!

Elena_Kamch
Bona fide, Helen, thanks, I'm glad that the recipe is interesting!
Of course, now I rarely smoke these cutlets. I gathered today for the sake of guests and for the sake of the competition. I even overcooked the crust from increased efforts
Elena_Kamch
marina-mm, Marina, thanks for stopping by! Hope the recipe comes in handy

Rada-dms, Olya, thanks for the praise! I’m very, very pleased to hear this from you. I’ll go a little excited about myself and tell my husband. We baked and ate your bread and grapes all the holidays, and treated everyone to One delight!
Babushka
Elena, thanks for the very touching story and original cutlet recipe. Of course, we don't have coho salmon, but I'll try to cook it from chum salmon.
Elena_Kamch
Babushka, Tatyana, Thank you! I am very pleased
Keta will go too. Maybe add a little more vegetable oil to the minced meat so that it does not turn out dry.
Babushka
Elena, I think it will be delicious!
Elena_Kamch
Tatyana, write your impressions later
celfh
Quote: Elena_Kamch
write your impressions later
Elena, for impressions you have to go to you, to Kamchatka. We, with the counters full of fish, have no good, tasty fish ((at least we, in Vladimir.
And the recipe is wonderful!
Elena_Kamch
celfh, Tatyana, Thank you! I'm glad that the recipe came to my liking
Short-term visits to Kamchatka are always positive (for nature and extreme lovers)
And life here is dear and snow up to the waist Until June ...
Florichka
Lenochka, thanks for the delicious cutlets. I'm sure I will like them. I cooked cutlets from one squid, everyone ate them with pleasure. Coho salmon appeared in our stores, much more than in previous years. An alternative to expensive trout and salmon. I will make the minced meat myself. As soon as I get ready, I will report back.
Elena_Kamch
Florichka, Irina, yes, I think coho salmon is much better than salmon in terms of naturalness. All salmon are grown on farms, and there are hormones and diseases.
I'm glad that the recipe interested me Tell me how it goes
Happy old New Year!

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