Pike fish cakes

Pike fish cakes

Category: Fish dishes

Ingredients
~ 800 gr pike fillet
500 gr fillet of rudd
2 onions
3 tbsp with a slide of rice flour
2 eggs
salt
spices as desired
lemon juice

Cooking method

• It so happened that in the summer my domestic fishermen catch at least one pike. Usually these are bottom pikes weighing under 3 kilos. But this year, not only beavers escaped from our river due to the crazy heat, the pikes swam away, capturing even fish trifles


• I had to buy chilled pike in METRO. I came across a pike in the store for 1,700 grams, after cleaning 800 grams remained, I added rudd fillet to it.




• When cutting pike, I take out only the ridge and very large bones, the meat grinder can handle the rest.


• Pass the fish fillet twice with onions through a meat grinder. I passed one through a nozzle with small holes. Add eggs, flour and salt. Knead the minced meat, make small cutlets and fry in a non-sewing pan without breading for 2 minutes on each side. Leave the cutlets under the lid on the off burner or cook until tender over very low heat.


• Lemon juice can be added when kneading into minced meat or sprinkled with ready-made cutlets on a plate.


• Serve, of course, with mashed potatoes.

[Lika!]

Lika! Thank you very much for prompting me to dispose of squash caviar.

So, without hesitation, I combined your two recipes and cooked pike cutlets in a tomato-squash filling. The minced meat turned out to be thin and had to be applied with a spoon, but this did not stop me from appreciating the amazing taste of pike cutlets. I'll show you what happened in the end:

I cooked in a slow cooker and the gravy was completely absorbed.

[Antonina 104]

Antonina 104, to your health !!!
An unexpected combination of fish cakes and squash filling