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Ingredients

Serves:
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pike fillet 175 g
burbot filet 175 g
garlic 2 cloves
bulb onion 80 g
cabbage 140 g
carrot 60 g
potato 50 g
potato starch 1 tbsp
mustard 1 tsp
vegetable oil 3 tbsp
black pepper
salt
FOR THE HANDS
baking soda 2 tbsp
water 300 ml

Nutritional information

cal
105,81
prot
9,47
fat
4,41
carbs
7,27
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Fish and vegetables cutlets

Fish and vegetables cutlets
Cuisine:

    Ingredients

    • FOR THE HANDS

    If you want to make your Lenten menu more interesting, you may want to cook these amazing fish and vegetables cutlets using the recipe of A. Makarevich (from the book “Men’s cooking”, 2010). They are quick-and-easy-to-make. The texture is absolutely delicate and the dish is tasty and satisfying. If you substitute sour cream for mustard, the recipe will be suitable for children.


    Ann Vorobeva

    Recipe author

    Ann lives in the Far Eastern town on the border with China. By profession she is research associate. By vocationshe is wife and mother of small tomboy. Ann loves everything related to food: cook, share recipes, read culinary reviews, learn history, honor traditions, arrange gastronomic trips, and more recently also take pictures!

    Steps

    1
    Done

    Step 1

    Prepare the ingredients. You may use the fillet of any freshwater fish, e.g. we used pike and burbot. Peel the potato, carrots, onions and garlic. Cut the cabbage into segments. The total amount of vegetables should be the same as that of the fish. The taste may vary due to changing the exact proportions of each vegetable.

    2
    Done

    Step 2

    Grind the fish and vegetables in the meat grinder twice. Add the salt, pepper, starch and mustard, mix till homogeneous.

    3
    Done

    Step 3

    In a bowl combine cold water and baking soda. Moisten your hands in this mixture from time to time to make the process easier. Knead the fish and vegetables mixture and smash it several times. Finally, make small flat cutlets.

    4
    Done

    Step 4

    In a frying pan heat some oil and fry the cutlets over medium heat, 3-4 mins per side. Reduce the heat till minimum, cover and cook about 15 mins.

    5
    Done

    Step 5

    Fish cutlets are done! Enjoy your meal!

    Fish and vegetables cutlets

    If you want to make your Lenten menu more interesting, you may want to cook these amazing fish and vegetables cutlets using the recipe of A. Makarevich (from the book “Men’s cooking”, 2010). They are quick-and-easy-to-make. The texture is absolutely delicate and the dish is tasty and satisfying. If you substitute sour cream for mustard, the recipe will be suitable for children.

    • Автор рецепта:
    • После приготовления вы получите 8 pcs
    • Время приготовления: 30 mins

    Ингредиенты

    • 175 g pike fillet
    • 175 g burbot filet
    • 2 cloves garlic
    • 80 g bulb onion
    • 140 g cabbage
    • 60 g carrot
    • 50 g potato
    • 1 tbsp potato starch
    • 1 tsp mustard
    • 3 tbsp vegetable oil
    • black pepper
    • salt
    • 2 tbsp baking soda
    • 300 ml water

    Способ приготовления

    • Prepare the ingredients. You may use the fillet of any freshwater fish, e.g. we used pike and burbot. Peel the potato, carrots, onions and garlic. Cut the cabbage into segments. The total amount of vegetables should be the same as that of the fish. The taste may vary due to changing the exact proportions of each vegetable.

    • Grind the fish and vegetables in the meat grinder twice. Add the salt, pepper, starch and mustard, mix till homogeneous.

    • In a bowl combine cold water and baking soda. Moisten your hands in this mixture from time to time to make the process easier. Knead the fish and vegetables mixture and smash it several times. Finally, make small flat cutlets.

    • In a frying pan heat some oil and fry the cutlets over medium heat, 3-4 mins per side. Reduce the heat till minimum, cover and cook about 15 mins.

    • Fish cutlets are done! Enjoy your meal!

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