Compound:

1) Meat – 500 gr.
2) Walnut – 500 gr.
3) Ghee or butter – 100 gr.
4) Abkhazian seasoning with nuts
5) Greens to taste
6) Garlic
7) Salt

Recipe for stew with nuts

In Adyghe cuisine you can find many dishes, the preparation of which cannot be done without walnuts. Walnut, thanks to its oils, gives the dish and its components a completely different, unique taste, makes the dish more original, and goes very well with various spices, herbs and seasonings of Caucasian cuisine. The use of walnuts in various Caucasian dishes is not uncommon. Most often, walnuts are used in the preparation of Caucasian second meat dishes.

For this aromatic and tender Adyghe dish, stewed meat with nuts, we need meat pulp. Since we will boil it, in order to save money, take the flesh of beef, lamb or pork on the bone or poultry breast, or a whole chicken. To prepare stewed meat with nuts according to the Adyghe recipe, we will use boiled meat, which means there will be broth, part of which we will use when stewing meat with other products. We suggest taking the pulp on the bone so that you can use the products to their full potential. From the resulting broth you can prepare wonderful second Caucasian dishes - simple soups with meat broth, national soups (kharcho, shurpa). You can also use the broth to prepare spicy Caucasian sauces and seasonings for meat dishes, and we will use boiled meat to prepare our main dish - Adyghe stew with walnuts

As before, we advise you to take fresh meat that has not been heat-treated by cold. Only fresh meat gives the dish its nutrients in full and gives the dish its true taste and aroma. The pulp must be separated from the bone, cleaned of small bones that tend to get on our teeth. Rinse thoroughly under running cold water

Choose a suitable size pan, put the pulp and bones in it, fill it with cold water, and lightly salt the water. Peel the onion, rinse it and chop it. Place the chopped onion in a saucepan, stir and cook over medium heat. During cooking, foam and fat will accumulate at the top of the pan; remove them. Such foam and fat give the dish bitterness and an unpleasant smell and taste.

1. While the meat is cooking, there is time to prepare other foods. Peel the walnut from the shell, mince or grind. In a separate bowl that is convenient for you, crush fresh garlic with salt until a homogeneous mass is formed. Set aside all the necessary spices and seasonings so that you don’t forget in a hurry. That's it, let's get back to the meat.

2. Boil the pulp until almost done and remove from the broth into a separate bowl. Cook the remaining broth with bones until the meat remaining on the bone is completely cooked. The bones, if small, can be given to pets, and strain the broth through cheesecloth. Now we have at our disposal boiled meat and a whole pan of rich broth

If you haven’t cut the meat into portioned pieces in advance, you need to cut it now. Place the pieces of meat in another pan, add a mixture of salt and garlic, sprinkle with ground cilantro, and in the summer add fresh, finely chopped herbs and diced fresh tomatoes. Tomatoes will add their unique sourness to the dish. Pour in our broth so that it barely covers the food. Place the pan on low heat. Simmer the dish until cooked under the closed lid (watch the broth level so that the dish does not burn)

Well, the dish is ready, but we forgot something, that’s right – nuts. Open the lid of the pan and add the walnuts prepared in advance, do not stir. Continue simmering the meat with the lid closed for another 10 - 15 minutes. Remove the finished Adyghe dish from the heat and let it brew for another 5 - 7 minutes. The meat turns out tender, and the nuts add an unforgettable taste to the dish. Can be served

3. Stewed meat with nuts is served in deep plates or not deep, but wide plates. Decorate the top with sprigs of fresh herbs (to your taste). On the sides you can place sliced ​​fresh cucumbers and tomatoes or boiled potatoes (the tubers should not be large). Various sauces for meat are served separately in a bowl.

Walnut grass
A classic spice of Caucasian and Transcaucasian cuisine. Gives dishes a unique aroma of noble mushrooms and the taste of walnuts. Pairs perfectly with vegetable and legume dishes and baked dough.
Walnut grass is a conventional name, no matter how hard I tried to find out, I still didn’t fully understand what it was: blue fenugreek or round fenugreek....
I'm inclined to think that fenugreek is blue

The paradox of this spice is that it is widely known in narrow circles. This legume plant produces three literally similar spices - greens, whole and ground seeds. Synonyms: Greek fenugreek, fenugreek, shamballa, fenugreek, fenugreek grass, fenugreek, Greek hay, Greek goat trefoil, Greek sochetica, cocked hat, camel grass, utskho-suneli (Georgian). An annual herbaceous plant of the legume family.

In Dagestan, everyone uses it without going into subtleties. I bring a lot, because I constantly use it everywhere. In the Caucasus, sellers of dry nut grass can be easily heard from afar by the aroma, fortunately they stand with whole bags and sell it in glasses, just like we do seeds. Dry grass smells, and when heated, its unique aroma is fully revealed and a spicy-nutty taste appears.
Here you can buy it from spice traders in markets under the name nut grass, although here they sell grass not in glasses, but in spoons))
Usually the weed is finely ground.
If you didn’t know this spice yet, then definitely try it - you won’t regret it.

Nutgrass is a dried herb called blue fenugreek. This herb has a rich, spicy, nutty flavor.

Walnut grass is a national ingredient. Greens are added to dishes such as puff khinkal, miracle and flatbreads. In addition, the seasoning enhances the taste of meat dishes and vegetable stews.

The eternal dispute between "two herbs"

Walnut grass from Dagestan is a seasoning that is often used in preparing national dishes. It is widely used in Dagestan; the spice is added to various dishes. From the name of the product it is clear that the herb has a rich nutty flavor.

Many researchers and botanists, visiting the Caucasus, including Dagestan, wonder about the origin of the grass. Market traders answer the lively questions of tourists like this: “It’s just nut grass, what difference does it make where it grows!” But the researchers don’t think of giving up: they are interested in the question of which herb is nutty - round nutweed or blue fenugreek? Only one thing is clear: the peoples living on the territory of Dagestan call different herbs nut greens, and not just one.

But most often in everyday life people use blue fenugreek or shamballa. The grass is collected and dried in the shade. The sun's rays discolor the leaves, and the plant loses its taste. When you grind the herb, the nutty smell intensifies.

The counters of Dagestan markets are replete with a variety of spices and seasonings, so having mastered them, you can safely experiment with the most mysterious spice of the Caucasus - nut grass.

Multinational seasoning

Blue fenugreek or shamballa is an annual plant belonging to the legume family. In different countries, the medicinal herb is called differently. The origin of the plant is India, where it is especially popular.

Residents of Germany nicknamed the nut grass fenugreek, which translated from German means “goat horn”. It’s easy to explain this name: it’s all about the appearance of the grass - curved stems and leaves that look like pods. In Russia, the herb received the name fenugreek from the word “pazhit”, which means pasture for grazing livestock.

Dried greens have a sharp, sweetish and slightly bitter taste and a strong specific odor. The herb must be used with caution.

Dried fenugreek adds a nutty flavor to dishes and goes well with meat and vegetables. If the dish must contain nuts, they can easily be replaced with fenugreek.

Walnut grass is not used in Russian cuisine, but it is popular in the former national republics: Armenia, Georgia, Dagestan.

In Yemen, the main ingredient in the national dish is the nut grass. Seasoning from Dagestan and India is used in preparing dishes from different countries and peoples.

Beneficial properties of fenugreek

The leaves of this plant are a source of iron, protein and vitamins C and A.

Due to its high amount of protein, fenugreek is popular among vegetarians. Residents of the Middle and Far East often use nut grass due to their passion for vegetarian food.

After collection, only the stems and leaves of the grass are dried. Dry herbs are used to prepare a Georgian seasoning called khmeli-suneli.

Walnut grass - Caucasian ingredient

Often, nut grass is an important ingredient in Dagestan dishes. Photos of the components of various dishes prove this. In Dagestan, puff khinkal and miracle pie are traditional, which have a distinctive taste thanks to fenugreek greens.

As mentioned above, the stems and leaves of fenugreek are most often used, but there are dishes for which the seeds of the plant are needed. Crushed seeds are served as a seasoning for ready-made dishes.

Dagestan khinkal with spice

National dish in Dagestan. To prepare it you will need the following ingredients:

For the test:

• 280 grams of flour;
• 250 ml warm water;
• 1 packet of yeast (small);
• 10 grams of sugar;
• 15 grams of salt;
• a little vegetable oil.

For the broth:

• 1.5 kg lamb;
• 4-5 potatoes;
• 1 onion;
• nut grass and salt.

The meat is thoroughly washed and then placed in a pan. You don't have to cook lamb; you can use chicken or beef. Water is added to the pan. After boiling, you need to reduce the heat and add salt to the broth.

Pour flour into a bowl, add sugar, yeast and salt. Add water and gradually mix all ingredients. Leave the dough in a warm place for half an hour.

Next, the dough is divided into 3 equal parts, each of which is then rolled out. The test plate must be greased with oil and sprinkled with nut grass. A roll is formed from the plate, which is cut into small portions.

Potatoes are added to the meat broth. As necessary, remove foam from the broth.

Each khinkal is cooked separately for half an hour in meat broth. The finished dish is served in a large plate.

Nut herb cakes

The main ingredients for Dargin flatbread are yeast, flour, water, salt, vegetable oil and dried fenugreek.

First you need to knead the dough and leave it in a warm place for an hour and a half. Then the dough is rolled out on a large board for a long time. As a result, it will become soft and elastic. The dough plates are sprinkled with nut grass and greased with butter.

On a test basis, draw a circle in the center, similar to the sun; this can be done with your finger. Next, we create shreds of rays using the twisting method. Each board is placed around the sun. Place the flatbreads in an oven preheated to 150 degrees for 40 minutes.

Thanks to the nut grass, the cakes are especially aromatic.

with fenugreek

Chanakhi is a flavorful meat dish. When prepared correctly, the finished dish looks appetizing and attractive. Chanakhs are prepared from available products. In addition, dried fenugreek gives the dish an unsurpassed aroma. Housewives often have a question about how to replace nut grass if there is none. It should be noted that this ingredient is unique and mandatory.

To prepare canakhs you need to have the following products: half a kilogram of meat, 5 pcs. potatoes, onions, 2 eggplants, 1 glass of tomato juice, black pepper, salt, 4 cloves of garlic, 4 tomatoes and nut grass.

1. Eggplants are cut into small cubes.
2. The pieces are salted and left for half an hour.
3. Then the eggplants are washed with water.
4. Meat, tomatoes and potatoes are cut into cubes.
5. The meat is laid out on the bottom of the pot, potatoes, eggplants, onions, and tomatoes are placed on top. The layers must be salted and peppered.
6. Water is added to the pots up to the top layer of food.
7. Chanakhi is stewed in the oven at 180 degrees. 10 minutes before cooking, sprinkle the dish with nut herbs and finely chopped garlic.

After the dish is ready, you can sprinkle it with herbs.

Medical benefits of the herb

Walnut grass is considered medicinal in many countries. In the Caucasus, this plant is widely used for medicinal purposes, as it helps get rid of many diseases and also strengthen the immune system.

Fenugreek, as well as satiety, help relieve the symptoms of many female diseases; the plants reduce pain during the menstrual cycle. In addition, nut grass has a good effect on reproductive function, normalizing the cycle.

The plant restores and improves metabolism, therefore in the republics of the North Caucasus it is used as a spice in national dishes. Walnut grass strengthens the intestinal walls and helps the stomach digest food faster.

In the world of spices and herbs, there are many spices that are little known or completely unknown to Russian people. Walnut grass is one of the many spices that cooks from Dagestan, Georgia, and Armenia enjoy using. Many of them call two completely different plants nut grass: round nut grass, or jimdzhilim, and blue fenugreek, or utskho-suneli. Fenugreek has a sharp, spicy taste; it is added to many dishes of Caucasian cuisine, but its taste does not at all resemble a nut, like dried round tubers. By right, only round grass can be called a nut grass.

Walnut grass - what is it?

Round sage (Cyperus rotundus) is a perennial herbaceous plant of the sedge family. It has a very well developed root system in the form of long horizontal tuberous thickenings. The tubers grow into single, smooth, triangular straw stems up to 40 cm in height. At the end of the stems, bisexual inflorescences, similar to an umbrella, bloom. The flowers are small and inconspicuous, located on the rays of the umbrella, hiding in the axils of small rusty-red scales. The rays of an umbrella can be of different lengths. At the base of each stem, several narrow long leaves grow from the root. The plant blooms in June – July. At the end of flowering, it forms one small fruit - a dark gray box, similar to a nut.

Walnut grass:

There are many other species in the Syt genus. It has about 600 species. Among the most famous species are papyrus sedge (Cyperus papyrus), edible sedge (Cyperus esculentus), swollen sedge (Carex physodes), sand sedge (Carex arenaria)

The papyrus plant grows in Egypt, Asia Minor and Sicily. Since ancient times, papyrus paper was made from it, but today this use of papyrus stems is no longer relevant. This large aquatic plant up to 3 meters in height and other types of plant are used for decorative weaving of mats and rugs.

The name edible sati, or earthen almond, or tiger nut, or chufa, speaks for itself. It is grown as a cultivated plant in many countries. Its tubers are rich in oil and sugar and taste very similar to almonds. Chufa is an excellent coffee substitute in many countries, so it can be called a universal herb.

On a note! Sedge bloat is rich in protein and proteins, so it is valued as an excellent forage plant for desert-dwelling cattle.

Sandy sedge has found its use in Holland. It is sown on dunes to retain sandy soil during strong winds.

Many herbaceous species of the sedge family are grown as ornamental plants and used to decorate artificial ponds in the landscape. For example, vaginal cotton grass has very beautiful silky inflorescences that look like balls. This gives the plant an elegant look. Schenoplectus lacustrine plays the role of a natural filter in artificial reservoirs.

Decorative material

The round beetle is not a cultivated plant. All over the world it is called a weed that oppresses rice and cotton crops in the fields. Cyperus grows well on sandy, damp river banks, swamps and damp meadows. Its range includes Europe, Asia, Australia and America.

Reproduction

The root system of the round plant has the unique properties of spreading its roots in all directions. In temperate and tropical climates on moist sandy soils, it takes over large areas so quickly, displacing other plants, that it is considered a very aggressive plant.

Part of the root system grows upward, forming a tuber from which the above-ground part grows. Another part of the roots grows in depth, providing the plant with nutrients, and another part grows horizontally, capturing new territories. The plant spends all its energy reserves on rapid spread, so its upper part looks very modest and produces few fruit-pods with seeds.

Growing satiety

Beneficial properties of satiety

Despite the reputation of a weed plant, the round plant has found its place in cooking and folk medicine. Ancient healers used it as an antiseptic in the fight against streptococci, treated bruises and wounds, disinfected drinking water with its tubers, and also used it as an aromatic remedy.

Chemical composition of common satiety:

• essential oils, which make up only 0.5%, but are very distinct in taste and smell;
• terpenoids;
• flavonoids;
• fatty acids (glycerol, linoleic, linolenic and oleic acids);
• sexviterpenes, in particular rotundone, are responsible for the peppery note in aroma and taste;
• ascorbic acid;
• wax.

Today, scientific research is being conducted on the beneficial properties of round fat:

• Scientists have found that greens have repellent properties.
• It is effective to use the essential oil from Sita in the fight against various bacterial and fungal strains, including Pseudomonas aeruginosa, Escherichia coli and subyba.
• An aqueous extract of sati tubers helps with intestinal upset.
• The alcoholic extract relieves cramps.
• Feed can be used in antiplatelet therapy.

Round sauerkraut has found great use in the cooking of the countries of the Caucasus region. Dry tubers of the plant are crushed and added as a seasoning to various national dishes, such as puff khinkal, basturma, or when baking bread.

Use in cooking

Diseases and pests

Jimjilim grass is very resistant to various fungal diseases and viruses. All problems in the growth and development of plants arise due to lack of lighting and moisture.

Signs of a diseased plant may include:

• If new stems do not grow, then the plant does not receive enough light.
• If the leaves turn yellow and become limp, then this is a clear sign of lack of moisture.
• If white spots appear on the leaves, then the plant is affected by spider mites.

The round beetle can also be overcome by aphids, whiteflies, scale insects, thrips or mealybugs. To combat them, you can use chemicals in strict dosages or make an aqueous solution of laundry soap and thoroughly rinse the leaves and stems of the plant. After 14 days, the procedure must be repeated.

Collection and preparation

The tubers of the plant are used to make dry seasoning from round sap. Any time is suitable for procuring raw materials. The tubers are dug up, the soil is shaken off, the above-ground part is removed and thoroughly washed in running water several times.

Preparation of nut grass

Next, the raw materials are laid out under a canopy on a fabric or paper bedding. The place should be well ventilated. It is best to collect raw materials in the summer, when the air temperature is high, and you can prepare nut grass outdoors without much expense.

After prolonged drying, the tubers are placed in canvas bags and stored in a dry, dark place. Shelf life - no more than two years. As needed, dry tubers are taken out and ground, then used for cooking or for medicinal purposes.

Fish cutlets are a source of nutrients for the body, and oven-baked ones are even healthier than fried ones.

Recipe 1: fish cutlets in the oven (step-by-step photos)

We offer you a recipe for tender and easy-to-prepare fish cutlets baked in the oven.

• Fish (fillet) – 1 kilogram
• Onions – 2 pieces
• White bun – 200 grams
• Eggs – 1 piece
• Mayonnaise – 2 tablespoons
• Vegetable oil – 2 tablespoons
• Garlic – 4-5 cloves
• Salt – 2 teaspoons
• Ground black pepper – 0.5 teaspoon
• Sugar - 2 teaspoons
• Nutmeg – 0.5 teaspoon

Let's prepare the minced meat. Soak 200 grams of white bread in milk and set aside. Peel 1 onion, wash, cut into small cubes, fry until golden brown in 2 tablespoons of vegetable oil and cool.

Through a meat grinder with a fine grid we pass 1 kilogram of boneless fish fillet, 4-5 cloves of garlic, a white bread squeezed out of milk and 1 - 2 onions. Add 1 tablespoon of mayonnaise to the minced meat. 1 egg, 2 teaspoons salt. 2 teaspoons sugar, 0.5 teaspoon ground black pepper, 0.5 teaspoon grated nutmeg.

Add the cooled fried onion along with the oil in which it was fried and mix everything well. Wetting your hands in vegetable oil, form 20 medium-sized cutlets.

Place the cutlets on a baking sheet lined with baking paper greased with vegetable oil. Using a brush, brush the cutlets with one tablespoon of mayonnaise.

Bake in a preheated oven at 150 degrees Celsius for 45 minutes. Place the finished cutlets on a dish and serve with fresh or pickled vegetables, baked potatoes or other side dishes.

Recipe 2: delicious fish cutlets with dough in the oven

Silver carp fish cutlets baked in the oven. Decorate the baked fish cutlets with strips of puff pastry.

• Fish (silver carp fillet) – 1 kg
• Onions - 2 pcs.
• White bread – 200 g
• Ready puff pastry (for decoration, optional) - 1 sheet
• Salt - to taste
• Pepper - to taste
• Fiber or ground crackers - for breading
• Flour - for breading
• Vegetable oil - for greasing the baking sheet

We clean and wash the fish. Prepare fillet without bones and skin. Cut the fillet into pieces.

Soak the bread. Then we put it in a colander (we strain it out of the water).

We pass the fish through a meat grinder.

The second time we pass the fish through a meat grinder along with onions and bread.

Add pepper and salt to the minced meat. Mix well.

Divide the minced meat into small pieces for cutlets.

Grease a baking tray with vegetable oil. For breading, mix fiber with flour. Bread the cutlets, shape them and place them on a greased baking sheet.

To give the cutlets an appetizing look, cut out strips from a sheet of puff pastry and decorate the cutlets with them. Preheat the oven to 180 degrees. Place the baking sheet in the oven and bake the cutlets for 25 minutes.

Recipe 3, step by step: tilapia fish cutlets in the oven

• Tilapia 700 g
• Wheat bread 60 g
• Onion 1 piece
• Butter 30 g
• Chicken egg 1 piece
• Salt to taste
• Ground black pepper to taste

Wash the tilapia fillet and dry.

Cut into pieces. Add bread soaked in milk and finely chopped onion.

Transfer the mixture to a blender and add the egg. Grind into minced meat.

Form cutlets and place on a baking sheet.

Melt the butter and pour over the cutlets.

Bake at 190 degrees for 35 minutes.

Recipe 4: Dietary minced fish cutlets in the oven

• fish fillet or minced meat – 400 g;
• potatoes – 150 g;
• selected category chicken eggs – 1 pc.;
• onions – 1 pc.;
• fresh dill - a small bunch;
• black pepper - a pinch;
• dried garlic - a pinch;
• table salt – ½ tsp. (taste);
• low-fat sour cream – 1.5 tbsp. l. (for greasing the top of the cutlets, optional);
• vegetable oil - for greasing the baking sheet.

Wash the potatoes well and grate them on a medium grater. Or grind in a blender (pass through a meat grinder). The result will be approximately the same. If the potatoes are young, you don't have to remove the skins. Just give it a good scrubbing with a stiff brush to remove dirt and cut away any damage.

Peel the onions, rinse and cut into small cubes. To make the fish cutlets more juicy, it is better to puree the onion in a blender until it turns into porridge (put it through a meat grinder) and add it to the minced meat along with the released juice.

Greenery. Dill goes well with fish. For the juiciness of the cutlets, do not skimp on the greens. Especially if you love her.

As for the minced meat itself for the cutlets, you can use either a purchased product or make it yourself. Of course, the second option is more preferable, but situations vary. You can prepare minced meat from both white and red fish. Or better yet, combine them. Remove all the bones, remove the skin and turn the fish fillet into minced meat in any way convenient and accessible to you. Place all ingredients in a bowl: minced fish, onion, herbs, egg, pepper, salt, potatoes.

Stir. It shouldn't be too liquid.

Form small cutlets of the usual shape. Place on a baking tray lined with baking paper, greased with a thin layer of oil. Spread sour cream on top. Place in a hot oven. Cook fish cutlets in the oven at 180-200 degrees for about half an hour.

Bon appetit!

Recipe 5: fish cutlets baked in the oven (with photo)

If you are not a fan of fried foods, then this simple recipe is definitely for you. In addition, oven-baked dishes are crispier, more flavorful and look more festive. The recipe is for three servings. You will learn how to cook fish cutlets in the oven (recipe with photos).

• minced fish - 300 gr
• onions - 2 heads
• white bread - 60 gr
• milk - 100 ml
• cheese - 60 gr
• sour cream - 3 tbsp.
• salt, spices - to taste

Prepare all ingredients in advance. You can prepare minced fish yourself, so you will be sure of the quality of the product. Take your favorite fish, cut off the head, remove the entrails, bones and separate the skin from the meat. Pass the resulting fillet through a meat grinder or grind in a blender. If you want to use small fish, then pass it through a meat grinder several times along with the bones.

White bread needs to be peeled and soaked in lukewarm milk. Squeeze and grind in a meat grinder or blender with minced fish and onions. Salt the mixture and add spices.

Distribute the minced meat in equal parts and form cutlets. Place them on a baking sheet or baking dish.

Preheat the oven to 200 degrees. Place a baking sheet with cutlets there and bake until golden brown. Remove the cutlets from the oven and pour sour cream over them. Sour cream can be replaced with light mayonnaise.

Sprinkle the cutlets with grated cheese on top and put them back in the oven on the same setting.

Cook the cutlets for 10 minutes until golden brown. You can serve the cutlets sprinkled with finely chopped herbs. Boiled rice or mashed potatoes are best served as a side dish.

Recipe 6: pollock fish cutlets in the oven (step by step)

Fish cutlets are an excellent dish even for those who do not really respect fish because they contain bones that are difficult and unpleasant to remove. There are no bones in the cutlets, and they have a richer taste than just baked fish, and you can eat them both hot and cold for breakfast, lunch, dinner, or just for a snack. I propose to make the cutlets almost dietary - do not add bread to them and do not fry them, but bake them in the oven.

• pollock - 1 kg;
• medium-sized chicken egg - 1 pc.;
• parsley - to taste;
• salt - 0.5 tsp;
• ground red pepper - to taste;
• ground black pepper - to taste;
• soft cheese - 70 gr.;
• seasonings for fish - to taste

We will need chilled and gutted pollock, which I suggest filleting yourself. You can, of course, take a ready-made frozen pollock fillet, but, as practice shows, ice batter, contrary to the norms, contains almost half the weight. In addition, when defrosted, such fish will retain too much moisture, which is not at all needed in cutlets.

Separate the pollock fillet from the bones, cut off the tail and fins and thoroughly wash the fish. I don’t throw away the skeleton with the remaining meat, but put it in the freezer - when you accumulate a lot of such “waste” from different types of fish, you can prepare a wonderful, strong and rich fish broth for preparing absolutely wonderful dishes!

Peel the onion and cut it into small pieces, such that it is convenient to pass through a meat grinder.

Grind the pollock fillet, onion and parsley in a meat grinder. Moreover, these do not have to be leaves; sticks, which are often not used but thrown away, can also be used for minced meat. Add one raw egg to the resulting minced meat.

Now you need to salt the minced meat, half a teaspoon of salt is enough.

Add fish spices to the minced meat, which include ground black and red pepper, oregano, ginger and cilantro.

Mix the minced meat thoroughly so that the salt and spices are distributed evenly. We form small cakes from the minced meat, trying to mold them more tightly so that they are not loose and do not fall apart - this is a fundamentally important point, because we do not put bread in the cutlets, which, by absorbing the juice released from the fish, would hold the cutlet together, making it denser.

Place the cutlets on a baking sheet covered with special baking paper, which does not require additional oil. The cutlets will not stick to this paper and will not burn.

Place the cutlets in an oven preheated to 200 degrees for 25 minutes. At this time, grate soft cheese on a coarse grater.

Sprinkle the cutlets, which have reached almost doneness in 25 minutes, with cheese on top and put them back in the oven for 10-15 minutes. This time should be enough for the cheese to melt and lightly brown, and for the cutlets to cook completely.

Our almost diet cutlets are ready. “Almost” - only because there is cheese in the cutlets, but there is very little of it.

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Recipes for preparing fish cutlets for dietary nutrition

To prepare fish cutlets according to the classic recipe you will need:

— 500 gr. deboned fish fillet;

- 1 PC. fresh zucchini;

- 2-3 bunches of green onions;

- 200 gr. cheese;

- 60 mg. Monkey;

- a little salt, you don’t have to add it at all.

The amount of ingredients is designed for 6 servings.

Cooking method:

1. To begin with, you should take our advice - it is better to use homemade minced fish for cutlets. To prepare it, you need to clean the fish and then rinse it. Pass the fillet through a home meat grinder. It's better if you do this a couple of times. This way the minced meat will be softer. Twist the zucchini separately. By the way, you can even grate it. Squeeze the juice from the zucchini. Now the twisted mass should be mixed with minced fish.
2. Chop the onion as finely as possible; it will also need to be added to the minced fish. It is not necessary to salt these cutlets, because this is a recipe for dietary nutrition, but if you wish, you can add a little salt.
3. Semolina will be necessary to ensure that the cutlets do not fall apart. This will make the minced meat thicker, because zucchini can soften it. Just a little semolina (2-3 tbsp) will fix this. You need to add semolina, stirring the mixture thoroughly.
4. As soon as the minced meat is ready, you can begin to form the cutlets. By the way, you can make them in the form of balls.
5. If you want to slightly diversify the taste of the cutlets, you can add hard cheese, it is better if its variety is salty. Just cut it into small cubes, and then place one at a time in the middle of the cutlet.
6. Having formed the cutlets, you can send them to cook. There are plenty of cooking options. It is better to steam dietary fish cutlets using a double boiler.
7. If you have a microwave oven, you can bake them. To do this, you need to cover the cutlets with a lid and microwave for 10 minutes, at the highest power.
8. After which, the dish can be served, first garnished with parsley.

Steamed fish cakes

This recipe is one of the favorites of those who adhere to proper nutrition. So, you will need:

— 800 gr. fish fillet (you can use pike, cod, sea bass, pike perch);

- 190 ml milk;

— 175 gr. stale bread;

- 10 gr. salt;

- 30 gr. butter;

Cooking method:

1. Cut the fish fillet into small pieces. Now they have to be crushed using a blender or meat grinder. Soak bread in milk, add salt. Now place the soaked bread and fish in a bowl, using a blender you need to make a homogeneous mixture. Transfer the mixture to a bowl where you will add the butter. Beat the minced meat; this can be done using a wooden spatula.
2. If you took perch or cod, then you should add 2 eggs to the mixture. Since these fish do not provide enough adhesive substances to form cutlets.
3. Divide the mixture into cutlets, which then need to be placed in a double boiler. It takes about an hour to cook.
4. As for storing the cutlets, it is better to cover them with sauce so that they do not become crusty before serving. It is better if it is sour cream or milk sauce, tomato sauce with vegetables.
5. As a side dish you can use buckwheat, boiled zucchini, noodles.

Bake in the oven

To prepare dietary fish cutlets in the oven, you should use minced lean fish. You can add spices and herbs. This will make your cutlets appetizing, but the main thing is that the dish is low-calorie, which will certainly benefit your figure.

To prepare you will need:

- 1 kg of minced fish;

- 2 pcs. onions;

- 6 cloves of garlic;

- 1 bunch of greens;

- 20 gr. sesame;

- olive oil and spices, salt to taste.

Cooking method:

1. Place the minced meat in a bowl and add chopped onion and garlic. Mix everything thoroughly.
2. Rinse the parsley under water, shake off the water and let it dry. Then finely chop it with a knife.
3. Add herbs, eggs, sesame seeds, salt, spices to the minced meat. Mix everything well. If the minced meat is very thick, you can dilute it with water. Then mix everything again. Ground pepper and coriander are excellent as spices.
4. Make minced meat cutlets. You need to place them on a baking sheet, which should be lined with special parchment paper and grease it with olive oil.
5. Preheat the oven to 200 degrees. Place the cutlets for 20-25 minutes. You need to bake until the crust appears golden brown.
6. It is recommended to decorate the finished cutlets with herbs before serving.

The benefits of fish cutlets

Let us note that it is not surprising that the menu of kindergartens, schools, and canteens always includes fish cutlets. This dish is there not at all because it can be classified as a budget option, and preparation is not difficult, but more because fish cutlets have a number of useful properties. Benefits of fish cutlets:

- rapid absorption of fish protein by the body. This will take no more than 3 hours;

- fish cutlets are very soft and tender than meat cutlets, and therefore they are easy to eat even for children;

— fish contains large amounts of vitamin D, which is responsible for lowering cholesterol in the blood;

— vitamins B6 and B12 will help strengthen the immune system and normalize the functioning of the nervous system;

- amino acids that are part of fish are involved in the metabolism of useful substances - calcium, sodium, etc.;

— phosphorus helps strengthen the musculoskeletal structure.

For this reason, it is worth concluding that eating fish cutlets is not only very profitable in order to save your budget, but also very healthy!

Reviews:

Belgorod, Lesha, 32 years old

I love fish cakes. I cook them from pike. My family also really likes dietary fish cutlets. The recipe is passed down from generation to generation. By the way, our children are not fish lovers, but they are crazy about cutlets. The cutlets are very tender, soft, boneless. They taste best when they are just removed from the heat, then they will still have a crust on them. I choose mashed potatoes as a side dish.

Arkhangelsk, Elena Andreevna, 45 years old

I cook this dish very rarely, since my family doesn’t really like fish cutlets. I love it, but my husband prefers meat ones. I have read the recipes mentioned and have never added cheese, so I want to try it. But here’s my secret, which, by the way, also applies to meat cutlets. I add some potatoes to the minced meat instead of bread. It turns out very tasty, unusual. The guests really like it. My aunt recommended this to me, she also adds zucchini and mayonnaise.

Omsk, Svetlana Anatolyevna, 32 years old

I started making fish cutlets quite recently. I don’t enjoy this process, but I just decided to lose weight. And then my dad is a fisherman, he often brings pike, so why not make cutlets. I don't like to fry it, there are too many bones in it. I always put a layer of lard, spices and milk in the cutlets. The dish turns out to be something you will not only lick your fingers with, but also take a bite of! Children don’t like fish, probably because they have to pick out the bones, but they gobble up the cutlets on both cheeks. I believe that you cannot find a healthier and tastier dish!

Orel, Tatyana Ivanovna, 42 years old

Vladikavkaz, Galina, 21 years old

I love fish in any form, especially cutlets. I don’t follow recipes, I do it the best I can. I want to reveal a little secret that my aunt told me. You need to put a little lard into the minced fish and grind it. The taste is completely different, amazing for me.

Since then, this is the only way I make fish cutlets. Their smell also becomes more pleasant, as does their taste. Although if you think about it, there is almost no pork there.

Bryansk, Tamara, 28 years old

I really love fish cutlets. I won’t say that I adore it, but I always eat it with great pleasure. This is a very light and tender dish. I've read a lot of recipes for it. I do this: I pass the fish through a meat grinder, then I add bread, onions, a raw egg, pepper, seasonings, and salt. Sometimes even grated carrots. To keep myself in shape, I never fry cutlets, but only steam them, or bake them in the oven.

Grozny, Irina, 36 years old

My husband is an avid fisherman. Therefore, as soon as the season begins, we cannot live without fish. Since he recently became interested in this business, his sense of being a breadwinner has intensified. And such people must be rewarded. That’s why I cook everything I can from fish. But our favorite dish is pike cutlets. I fry them so that they are dense and do not fall apart. You need to do it this way: fry one side with the lid open, and close the other! The pleasure from such cutlets is one hundred percent guaranteed!

Ryazan, Alla, 18 years old

My mother often makes steamed fish cakes, but I can’t say that I love them, so I can eat a couple. And all because there are bones. Dad is crazy about cutlets. In general, in fact, this is a tasty and healthy dish, but I would like to warn everyone to be careful with the bones.

Vladimir, Anyuta, 19 years old

I am not a meat person at all, and therefore fish cutlets are my signature dish! Moreover, they are easy to prepare. I love light ones, as if they were not cutlets, but pancakes. That’s why I always steam it. My recipe is no different from the classic one. If you are on a diet, then no frying pans, only steam. This way you will have a real dietary dish. Bon appetit everyone.

Voronezh, Alya, 32 years old

And I adore fish in any of its preparations, except cutlets. No matter how hard I forced myself to love this dish, I still can’t. In some situations I ate cutlets, but this was either on fish days or in the canteen when there was nothing else. But I don’t dare cook at home. And my child never liked them. But my grandmother also adds rice and lard to such cutlets. She likes.

Video

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Fish is a valuable component of dietary menus. Along with highly digestible protein, it contains 15 vitamins, including fat-soluble A, D and E, 7 macronutrients led by calcium and 15 biologically active microelements.

In addition to fish, other ingredients are added to minced cutlets, which further enrich the composition, taste and aroma of the dish, and also preserve the shape given to the cutlets. By adding additives, the total calorie content of a dish can be reduced or increased. In addition, the energy value of cutlets and, accordingly, their relevance in the diet is significantly influenced by the method of preparation and the accompanying side dish.

Dietary fish cutlets in the oven - step by step recipe with photos

The main component of minced meat for fluffy ruddy cutlets is the freshest possible fish, sea or river, not too dry, but at the same time, not extremely fatty. A mixture of varieties with higher and lower fat content is allowed. Moreover, for the dietary table the ratio of “lean” to fatty fish is 7:1.

In addition, preference should be given to larger fish - cod, pollock, pike - the cutlets will turn out more juicy. Cleaned and washed small fish can also be used by passing them through a meat grinder several times to ensure that the small bones are ground.

Raw vegetable additives – onions, carrots, potatoes – enrich the composition of the minced meat and give it additional volume. Starchy potatoes are also a binding ingredient that “glues” the total mass together and holds the shape of the cutlets.

Ground and whole grains – oatmeal, rice, semolina – are also used as binding and bulking components. For the same purpose, white bread soaked in water, milk or cream, flour and starch are used. A raw chicken egg “glues” the cutlets together well.

From the listed set of additives, you can confidently include vegetables (onions and carrots are preferable) and dark cereals – primarily oatmeal – in dietary cutlet options. White bread, if used, is soaked in water. The chicken egg is also introduced carefully. Semolina, flour and starch not suitable for diet tables.

The aroma and taste of minced meat is emphasized and complemented by such spices as basil, rosemary, coriander, white, black and allspice pepper, and cloves. Salt, table or sea, used moderately. Soy sauce is also used.

Sample recipe for dietary fish cutlets:

• 400 g white fish fillet;
• one small carrot;
• bulb;
• natural soy sauce without dyes and preservatives - three tablespoons;
• green onions;
• sea ​​salt, ground pepper.

Preparation - from minced meat to baking:

• Wash and cut the fillet and peeled vegetables into large pieces, grind them in a meat grinder or blender.
• Finely chop the green onions and combine them with the fish and vegetable mixture.
• Season the minced meat with soy sauce, pepper and a minimum amount of salt, mix well and beat.
• Rinse your hands with cold water, form round or oval cutlets and place them in rows on a baking sheet lined with baking paper.
• Bake the cutlets for 40 minutes at 200 degrees.

The finished dish has no more calories than 100 kilocalories in one hundred grams.

Application in practice of diets

“Fish” protein is absorbed twice as fast as “meat” protein, effectively nourishing the muscles. Six B vitamins, unsaturated fatty acids, valuable microelements, vitamins A, C, D, E, H, PP, calcium and magnesium strengthen the immune system, improve skin condition And skeletal system, comprehensively improve the body.

The unique array of biologically beneficial substances contained in low-calorie fish cakes, steamed or baked, makes them a valuable component of lean diets that preserve muscle mass.

On the diet table in suitable company

Optimal accompaniment to cooked fish cutlets will be provided by:

• A variety of vegetables, fresh, boiled, stewed or baked, in salads or stews - cabbage of all types and varieties, cucumbers and tomatoes, colorful sweet peppers, zucchini and squash, beets, carrots, pumpkin, lettuce, corn, radishes, green peas, green beans. Potatoes, however, due to the excess starch in them, are better to limit.
• Mushrooms – wild and store-bought, prepared in any way except frying. This side dish will not add calories, but will add its own special taste and aroma.
• Porridge made from dark, buckwheat or oatmeal, cooked in water. Rice, which goes well with any fish dishes, is better to use brown rice.

Cooking - options for diets

Pan frying- The most common method of making fish cutlets. However, this method unacceptable in dietary nutrition.

In addition to baking, it is suitable for a menu focused on weight loss. steaming. The formed cutlets are placed in a colander of suitable size, placed over water boiling in a saucepan, and covered with a lid. Cooking time in a tightly sealed container is 20 minutes. You can add bay leaf, cloves, allspice and other “fishy” spices to the water.

Happy owners multicooker can cook steamed fish cutlets according to the appropriate program on a special tray with holes and at the same time cook a side dish in the same bowl.

How to cook delicious fish cutlets - video

From the video below you will learn how to make steamed fish cutlets in a slow cooker. The minced meat contains ground oatmeal and onions. At the same time as the cutlets, a suitable low-calorie side dish - buckwheat porridge with water - is ripening in the cooking bowl.

Saturated with valuable protein and many biologically useful substances, fish cutlets, steamed or baked, accompanied by a healthy and low-calorie side dish, are a worthy component of a diet aimed at losing weight without losing muscle mass.

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Benefits of fish cutlets in the oven

Fish cutlets are a very healthy dish in themselves, and cooking it in the oven completely transforms it into a dietary. In the oven, cutlets do not absorb overcooked oil and their preparation is done without breading flour and breadcrumbs, which absorb fatty overheated oil in large quantities. Accordingly, the dish contains minimal vegetable fats (often olive oil) and absolutely no animal fats.

At the same time, it is absolutely not inferior to its fried competitors in taste. Olive oil It is recommended for use due to the fact that when heated, it produces less complex compounds, unlike sunflower oil, and is therefore easier to digest by the stomach. Thus, dietary fish cutlets can be prepared in the oven.

For diet cutlets it is best to use varieties of cod fish, the most popular of which are pollock and hake. The calorie content of such fish cutlets cooked in the oven will be the lowest. If you want to make meatier cutlets, feel free to use salmon. You can also combine several types of fish in one dish.

Recipe for fish cutlets in the oven using several types of fish

Ingredients:

Let's move on to cooking.

The most popular types of fish for cutlets in the oven are: carp, pike, silver carp, hake, pollock and salmon.

For variety, you can add eggs, bread and potatoes to the minced meat. However, in order for the cutlets to turn out as gentle as possible, there is no need to add an egg. If you want fattier cutlets, add lard or minced pork to them.

Bread, as a binding ingredient, can be replaced with oatmeal. The cutlets will turn out very tasty if you add carrots to them, in addition to the obligatory onions. Carrots will make a dish soft, juicy and improve its digestibility. But if you use onions and carrots in cooking, first pass through.

It is very important to properly chop the minced meat before cooking; use a coarse grater, this way you will be able to retain the juice. Before chopping, remove large bones from the fish; small and soft ones are not dangerous, you can leave them. If the fish is very bony, pass it through a meat grinder a couple of times.

Chopped herbs and garlic will make the taste of the dish more rich.

There is no need to bread such cutlets; they need to be sculpted from minced meat with hands that have been previously moistened vegetable oil.

What can you combine fish cutlets with?

If you don't have a lot of time, you can simply add a couple of slices of apples, tomatoes, citrus fruits, a cabbage leaf or a sprig of parsley to the plate with the cutlets. If you prefer hot side dishes, use vegetables. Vegetables can be boiled, stewed or fried. Chop them evenly and place them next to the fish in the oven. For beauty, vegetables can be cut into different shapes (vegetables bake better cubes) and decorate with greens. If you want roasted vegetables, fry them together with celery and parsley. Of course, a simple vegetable salad would also be appropriate.

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