Fish cutlets made from haddock are very spicy and tender. After all, this type of fish is not only very tasty, but also rich in minerals and vitamins necessary for our body.

Haddock fish cutlets recipe

Ingredients:

• haddock fish – 800 g;
• white bread – 100 g;
• milk – 100 ml;
• onions – 2 pcs.;
• chicken egg – 1 pc.;
• vegetable oil - for frying;
• salt and ground black pepper - to taste;
• breadcrumbs – 50 g.

Preparation

First, wash the fish thoroughly, then cut off the tail, fins and head. Getting rid of the insides. Separate the fish fillet from the bones. Then cut the meat into small pieces and pass through a meat grinder, along with peeled onions. Soak pieces of white bread in milk, squeeze and also twist through a meat grinder. Add a chicken egg to the resulting mass, then salt and pepper to taste and add a little rosemary. Mix all ingredients thoroughly. From the resulting minced meat we form cutlets and roll them on all sides in breadcrumbs. Next, heat the vegetable oil in a frying pan and place the cutlets there. Fry them on each side over low heat until golden brown. Haddock cutlets are ready! Serve them with or boiled rice. And you can also choose the right one, then the dinner will be a great success!

Steamed haddock cutlets

Ingredients:

Preparation

We pass the fish through a meat grinder. Add white bread soaked in cream and squeezed out to the resulting minced meat. We twist everything again, then add the egg, add salt to taste and cream. Mix the minced meat thoroughly until fluffy and homogeneous. Next, we form small cutlets from the mass and place them in a double boiler. Cook for 10 minutes. Once the time is up, the steamed haddock cutlets are ready!

Appetizing Lenten fish cutlets - easy to prepare and diversify the menu in Lent. Try the best recipes!

Lenten dishes do not contain animal products. Basically, they are prepared by people who adhere to Orthodox fasts. Lenten cuisine is welcomed by vegetarians, people who watch their figure and adhere to proper nutrition. During the fasting period, on permitted days you can eat fish products and some animal products. Fish cutlets according to the classic recipe include eggs, as they hold the minced meat together. How to prepare lean fish cutlets so that they do not fall apart during frying or baking. Read and see a detailed recipe with which you can prepare delicious and healthy fish cutlets. It turns out very tasty.

• fresh frozen hake 450 gr.,
• semolina 3 tbsp,
• salt,
• ground black pepper,
• allspice,
• onions 120 gr.,
• dill 4 sprigs,
• sesame seeds for breading.

You can use several types of fish to make fish cutlets. Moreover, you can use one fatty fish and a leaner one. This recipe uses hake. It is great for making cutlets. Fish fillets contain almost no small bones. Basically, you can buy frozen fish in any store. In this case, remove it from the freezer and leave it at room temperature to defrost. If the kitchen is very hot, it is better to put it on the refrigerator shelf. Rinse the thawed carcass. Using a sharp knife, remove the skin. This is easy to do if the fish is not completely thawed.

Separate the loin from the spinal bone. In principle, now you can buy ready-made frozen fillets of any fish.

Cut the fillet into pieces and grind in a meat grinder or use a food processor. The resulting minced fish is quite dense. Transfer it to a convenient deep bowl.

Peel a small onion. In the same way, pass through a meat grinder. If there is a lot of juice in the chopped onion, squeeze it out so that the minced meat does not turn out watery. Add onion pulp to the chopped fish. Stir the onion into the minced meat.

Add semolina. Stir so that the semolina grains are evenly distributed.

Rinse the dill and dry with a towel. Cut into small pieces. Add to the minced meat. Season with salt, ground black and allspice. Mix well. Knead the minced meat for about 5-7 minutes. Then, beat it lightly, lifting it up and throwing it back into the bowl. This way, the minced meat will become denser and will not fall apart during cooking.

Take a small portion of minced fish. Roll in sesame seeds.

Prepare a baking dish or baking tray. Cover with parchment paper. You can use cookie cutters to shape the cutlets. Place the sesame-breaded fish ball in the center of the mold and spread it over the entire mold with a spoon. Or form cutlet blanks with your hands and place on a baking sheet. Preheat the oven to 180-190 degrees. Bake until golden brown. The baking time is individual for everyone, since everyone’s oven is different, approximately 25-35 minutes. Focus on your oven.

Lenten fish cutlets are ready. Serve with any side dish and suitable sauce.

Enjoy your meal!

Recipe 2: how to cook lean fish cutlets

During large Orthodox fasts, there are days on which you can eat some animal products, such as fish. Of course, you shouldn’t overuse it, but if you have the opportunity, you can pamper your family with dishes made from these delicious and very healthy gifts of the earth. Today we will tell you how to prepare delicious lean fish cutlets with a pleasant aroma and taste!

• Fish (clean thawed fillets of hake, cod, sea bass or other boneless fish) 500 grams
• Loaf (white) 100 grams
• Dill or parsley 1 bunch (small) or to taste and desire
• Garlic 1 clove or to taste and desire
• Breadcrumbs 120 grams
• Salt to taste
• Ground black pepper to taste
• Vegetable oil (for frying) as needed
• Purified water as needed

First of all, take the staleest piece of white loaf, put it in a small bowl and fill it with regular running cold water. We leave this ingredient in the liquid until it softens, this process usually takes 12–15 minutes.

In the meantime, rinse the thawed, peeled fillet of any boneless fish, dry it with paper kitchen towels, place it on a cutting board and use a sharp kitchen knife to cut into small portions of approximately 2 to 3 centimeters in size.

Then, using a clean knife, peel the garlic clove and thoroughly wash it along with dill or parsley, although you can take a little of both. Shake these products over the sink to remove excess liquid, transfer them one by one to a cutting board and chop. Finely chop the garlic and chop the greens. After that, put a deep plate with breadcrumbs on the countertop, as well as the rest of the necessary ingredients, and move on.

Squeeze the softened loaf of excess water and, together with the pieces of fish, pass it through a meat grinder with a medium mesh directly into a deep bowl.

Add chopped garlic, herbs, salt and ground black pepper to taste. Mix everything thoroughly with clean hands until it has a homogeneous consistency - the minced meat is ready!

Now we take a whole tablespoon of fish mass, put it in a palm pre-moistened in water and form a round or oval cutlet with a thickness of 1.5 to 2 centimeters. We mold the rest in the same way until the minced meat is finished, roll them on all sides in breadcrumbs, put them on a cutting board and proceed to the next, almost final step.

Place a frying pan on medium heat and first pour about 50–60 milliliters of vegetable oil, preferably refined oil, into it. After a few minutes, lower the first batch of cutlets into the heated fat, distributing them at a short distance from each other. Fry the fish products on both sides until golden brown, mostly on one side it takes about 3-4 minutes.

Then reduce the heat to a minimum, add about 3-4 tablespoons of purified water to the frying pan, cover it with a lid and simmer the cutlets until fully cooked, about 5 minutes, but sometimes even less. After that, using a kitchen spatula, transfer them to a large flat dish, add a little oil and fry the remaining aromatic fish lumps in the same way.

Lean fish cutlets are served hot as a second main course for lunch or dinner, although they also look very good as a hearty afternoon snack. They are served either on a large flat dish or in portions on plates, optionally sprinkled with fresh finely chopped dill, parsley, cilantro, basil or green onions.

To make this dish more satisfying, you can put some unobtrusive side dish on the table with it, for example, vegetable salad, rice, pasta, or whatever you like best, and vegetable-based sauces will help to refresh such a miracle. Cook with love and enjoy delicious food even during Lent!

Recipe 3: lean sea fish cutlets (step by step)

On Peter's Fast, except Wednesday and Friday, fish is allowed for the Lenten meal. Delicious fish cutlets help me out. Try it too.

For the cutlets:

• Pangasius fillet – 500 g
• Hake fillet – 500 g
• Onions - 1-2 pcs.
• White bread – 100 g
• Salt - to taste
• Pepper - to taste

For the gravy:

• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 1-2 tbsp. spoons
• Salt - to taste
• Pepper - to taste
• Bay leaf - 1 pc.
• Sugar - 1 tbsp. spoon
• Vegetable oil - 3 tbsp. spoons
• Boiling water - 1.5-2 cups

For frying:

• Vegetable oil - 30-40 g

Defrost the fish, wash it, and squeeze out excess moisture.

Cut the fish into pieces.

Peel, wash the onions, cut into cubes.

Peel, wash, and cut the carrots into thin strips (or grate on a coarse grater).

Heat a frying pan, pour in vegetable oil. Place half of the onion in hot oil. Simmer over medium heat, stirring, for 3-4 minutes. Cool.

Soak white bread (or bun) in water. I recommend cutting off the crusts of the bread.

Pass the fish fillet, fried onions with butter, and the squeezed bun through a meat grinder.

Salt, pepper and mix the minced meat well (preferably beat it well in a bowl).

Heat a frying pan, pour in vegetable oil. Form patties with wet hands and place in hot oil. Fry over medium heat for 2-3 minutes on each side (until golden brown). Place the finished cutlets in a cauldron. Fry all the cutlets like this.

Boil the kettle. Heat a frying pan, pour in vegetable oil. Place carrots and remaining onions into hot oil. Simmer over medium heat, stirring, for 2-3 minutes. Then add the tomato. Mix. Salt, pepper, add sugar, bay leaf. Pour boiling water over it. Mix.

Pour the prepared gravy over the cutlets. Boil. Cover with a lid and reduce heat to low. Simmer for 10-15 minutes.

Lenten sea fish cutlets in tomato sauce are ready. Good both hot and cold. Serve with your favorite side dish. Bon appetit!

Recipe 4, step by step: lean pollock fish cutlets

Lenten fish cutlets can be prepared without adding eggs, which usually serve as a binding link, and milk in which the loaf is soaked. In this case, flaxseed flour is used to bind the minced meat.

• 800 g Pollock
• 200 g onions two medium sized onions
• 2 tbsp. l. rice
• 2 tbsp. l. breadcrumbs
• 2 tbsp. l. vegetable oil
• 2 tsp. Flaxseed flour
• 30 g Dried or fresh herbs
• 1 tsp. salt
• 1 tsp. Ground black pepper

Cut up the pollock carcass. Remove fins and tail. Gut the fish. Rinse the carcass and separate the spinal bone.

Pass the fish fillet through a meat grinder. Then scroll through the onions.

Pour flaxseed flour with 6 tablespoons of boiling water. The result is a gel-like mass similar to a raw egg.

Boil the rice in salted water. Cool slightly.

Mix all ingredients in one large bowl in which the minced fish will be convenient to stir. Add breadcrumbs and dried herbs. Salt and pepper the minced meat.

Add two tablespoons of vegetable oil to the well-kneaded minced meat.

Make medium-sized cutlets from the resulting minced meat. Roll them in flour.

Fry the cutlets in a well-heated frying pan in vegetable oil. So, at your disposal is a step-by-step recipe for lean fish cutlets with photos.

Very small bones from fish fillets do not need to be removed, since they are rich in calcium and phosphorus, and when preparing minced fish, these bones will not be felt. This is one of the best recipes for lean fish cutlets - very tasty!

Recipe 5: lean minced fish cutlets (with photo)

• fish fillet -500 gr.,
• garlic – 1 clove,
• breadcrumbs – 200 gr.,
• loaf or bread – 200 gr.,
• vegetable oil – 100 gr.,
• parsley or dill,
• salt, pepper, spices.

To prepare lean fish cutlets, you first need to prepare the minced meat.

To do this, the fish fillet must be washed and passed through a meat grinder.

Then you need to take bread or a loaf (not fresh) and soak it in water. After the bread has softened, squeeze it out and add it along with spices, salt, pepper and chopped herbs to the minced meat. Mix everything.

You need to wet your hands in water so that when forming cutlets, the minced meat will not stick to your hands. Each cutlet should be sprinkled with flour or breadcrumbs.

The frying pan needs to be well heated with vegetable oil and then lay out the cutlets. Fry the cutlets until golden brown on both sides.

As soon as the lean fish cutlets are fried, they must be placed on a baking sheet. Place the baking sheet in the preheated oven to finish cooking the cutlets.

Lenten fish cutlets can be served with pasta or potatoes.

Bon appetit!

Recipe 6: Lent cutlets from hake fillet (step-by-step photos)

• 500 g hake fillet
• 150 g some stale loaf or white bread
• 1 onion
• 4 cloves garlic
• salt, spices, herbs
• breadcrumbs
• vegetable oil

Soak the bread in water until it softens a little and squeeze out.

Pass fish meat, bread and onions through a meat grinder.

Squeeze the garlic there, add salt, herbs and spices.

I have a special mixture for fish dishes: dried bell pepper, paprika, dried tomato, coriander, black pepper.

You can season it with whatever you like. Or just pepper and salt.

Mix the minced meat well. By the way, it turned out great; I didn’t have to add any semolina or flour.

Form into cutlets and roll in breadcrumbs.

Fry over medium heat on both sides until golden brown.

I fried them under the lid so that they would also steam immediately.

Well, our lean hake fish cutlets are ready!

Recipe 7: delicious lean white fish cutlets

Non-crumbling, tasty and lean fish cutlets.

• White fish fillet, in this case it was pike, 400 grams
• Onion, ½ medium, finely chopped
• Garlic, 1-2 cloves
• Fresh parsley, ½ bunch, finely chopped
• Mustard, 1 tbsp. spoon
• Soy sauce, ½ tbsp. spoons
• Mayonnaise (lean in this case) 2-3 tbsp. spoons
• Ground white pepper to taste
• Salt to taste
• Semolina, 1-2 tbsp. spoons
• Wheat flour, 2 tbsp. spoons

First of all, you need to make sure that there are no bones left in your fillet. For unknown reasons, in our country what is called “fish fillet” is always sold with bones.

Therefore, you need to use tweezers to pull out all the bones that can be found. In my case, the following number of bones were extracted from a couple of pieces of fish:

After removing the bones, send the fillet to a meat grinder or food processor, along with parsley. The onion must be chopped separately so that you do not end up with either too small minced fish or too large pieces of onion.

Add all other ingredients except flour and semolina. You can, of course, use regular, non-lenten mayonnaise.

By the way, about 7 years ago it was absolutely impossible to eat what was sold in Russia under the name “lenten mayonnaise”. Now the situation has improved significantly, and lean mayonnaise has become quite edible.

Mix well. Then add the mixture of flour and semolina, and stir again until smooth.

Now the most important moment! Cover with film and place the minced meat in the refrigerator for at least an hour. Without this, the cutlets will crumble. You can still prepare a side dish - fry potatoes, for example.

After the required time has passed, we take the minced meat out of the refrigerator and make cutlets from it.

Another important point. Be sure to heat the oil in the frying pan very high, otherwise the cutlets, again, may crumble or begin to stick to the surface.

Fry, as they say, until done.

Horseradish goes great with fish cutlets, by the way. Bon appetit!

Recipe 8: Lean cod fish cutlets

If you have never cooked fish cutlets from cod, then I will tell you right away that it is very easy to do and it turns out incredibly tasty. Moreover, cod is not one of the most expensive fish, so buy such fish and prepare delicious, very healthy cutlets from it for the whole family. Even if you are on a diet, you carefully select recipes so that they are both tasty and low in calories, then today’s recipe is for you.

Cod cutlets will become your favorite dish both during your diet and on the regular menu. These dietary fish cutlets will be an ideal lunch for children and all adults. The benefits of fish are great, so be sure to buy cod that has no small bones, but only a large backbone. The cod sold is headless and almost ready to be processed. Your diet menu will be so delicious that you won’t even notice how much weight you’re losing.

• 300 grams of cod,
• 1 chicken egg,
• 1 clove of garlic,
• 1 tables. l. breadcrumbs,
• salt, pepper to taste,
• oil for frying.

First of all, we separate the fillet from the ridge. Cod has lean, white meat, which is ideal for dietary nutrition. Usually cod is sold frozen, so we defrost it immediately and then fillet it.

Add a chicken egg and a couple of pinches of salt and pepper to the fish fillet.

Blend the ingredients with a blender to make minced meat. If you don’t have a blender, then simply grind the fish in a meat grinder and then beat in the egg. Both methods are good.

Squeeze a little garlic into the minced fish through a press to enhance the taste.

Add some breadcrumbs to the minced meat so that the cutlets stick together better and have a crispy texture.

Roll into medium-sized round cutlets with ease.

Pour a little oil into the frying pan, literally a tablespoon, and heat it for about a minute. Or you can simply brush the surface of the frying pan and then the cutlets will also not stick and at the same time will not absorb a lot of oil if you are on a strict diet. The main thing is that the frying pan has a good heavy bottom or a non-stick surface. Place the cutlets on the frying pan.

Fry until a golden brown crust forms on the cutlets. Fry on both sides for 3-4 minutes over low heat.

That's how quickly and easily we prepared delicious, and most importantly, dietary cod cutlets.

Mackerel and haddock fish cutlets (chopped)

Chopped fish cutlets

The most delicious fish cutlets are made from a combination of fatty and dry fish, for example, mackerel and haddock. These 2 types of fish complement each other perfectly, the cutlets turn out harmonious and juicy. And chopped fish cutlets are undoubtedly more interesting in taste than minced meat passed through a meat grinder.

The most difficult thing is to fillet a fish carcass. If this fuss with raw fish doesn’t scare you, then everything else in the recipe is very simple.

Composition of fish cutlets

• Haddock and mackerel - medium-sized fish in a 3/1 ratio (for 1 kg of haddock 330 g of mackerel, for 1.2 kg/400 g, for 3 kg/1 kg);
• Loaf without crust - 1/2 or 1/3 (depending on how much fish and how liquid the minced meat is);
• Egg - 1 piece;
• Onion – 1 head;
• Ground black pepper – 1/2 teaspoon;
• Garlic – 2 cloves;
• Basil greens – 1-2 sprigs (or a pinch of dried);
• Salt - to taste;
• Mayonnaise – 1 tablespoon;
• Flour for breading;
• Vegetable oil for frying.

How to cook

• Clean the fish: cut off the fins and head. Clean the belly, remove the scales from the haddock and cut off the tail. Rinse the fish inside and out.
• Get fish fillet: remove the skin from a fish carcass. To do this, cut the fish along the back and pull it off. After this, remove the fillet from the bones (this is not difficult).
• Chop the fish into mince: Cut the resulting fillet into small pieces. It is fashionable to scroll through a meat grinder. But chopped cutlets are tastier.
• Make minced fish: add egg, salt, pepper, basil, mayonnaise, onion (grated on a coarse grater), garlic (fine grater or through a press) and chopped loaf without crust to the fish. If the minced meat is runny, you can simply crumble the loaf. If it’s a bit dry, the loaf can be pre-soaked in water or milk (and then squeezed out).
• Make cutlets: Form small cutlets from minced fish. Bread (dip) in flour.
• Fry and simmer fish cutlets: Heat oil in a frying pan, fry the cutlets on both sides over medium heat. Place the fried cutlets in a saucepan and add hot water (half or a third of a glass). Simmer over low heat for 30 minutes.

Bon appetit!

These delicious fish cakes are a delight to both the palate and the eye. Juicy and aromatic, they go well with potatoes and a variety of fresh and salted vegetables.

Since this dish is labor-intensive due to cleaning the fish, it rarely appears on the table. But, you just have to make up your mind, and a holiday will come to your home - excellent haddock and mackerel cutlets! Delicious! You will not regret!

Haddock and mackerel Fish fillet Minced fish from mackerel and haddock
Making fish cutlets If you want, you can fry them until the end, or add water and simmer. The fish cutlets are ready!

Excellent fish cakes! Is it possible to resist?!))

Fish cutlets with potatoes, tomatoes and cucumbers!

Rarely, of course, do I cook fish cutlets. But today I bought a haddock carcass, decided not to fry the fish, but remembered that you can make chopped cutlets from fish, just like from meat.

Chopped haddock cutlets

For haddock fish cutlets you will need:

Ingredients:

• Haddock carcass – 600 g,
• Onion – 1 pc.,
• 1 raw egg,
• a slice of black bread,
• vegetable oil,
• salt,
• pepper,
• mayonnaise - 1 tbsp. spoon,
• greenery,
• breadcrumbs,
• lemon juice – 1 tbsp. spoon.

Cooking process:

I cleaned the haddock carcass from small scales with a knife, washed it under running water, and separated the pulp from the backbone. The resulting fish fillet was cut into pieces and finely chopped with a knife. I put it in a bowl, sprinkled it with lemon juice, and added a piece of black bread soaked in water (for stickiness).

I beat the egg and mayonnaise in a bowl, poured it into the minced meat and grated the onion there on a coarse grater. Salt, pepper and knead until smooth with your hands. I flavored the minced fish for the cutlets with chopped herbs and mixed again.

You can start frying fish cutlets. Scoop the prepared mass into portions with a tablespoon and roll in breadcrumbs. You need to lightly press each cutlet so that it turns out flat, this will fry faster. I placed the raw cutlets in a heated frying pan with oil. First I cover it with a lid, and fry the second side without a lid over low heat.

Ready-made fried haddock cutlets can be served with your favorite side dish or eaten simply with bread. I like it better this way. Delicious both hot and cold.

Galina Kotyakhova shared her recipe for fish cutlets.

Bon appetit and good recipes!

Fish cutlets baked in the oven can easily be called a very healthy and low-calorie dish, which will undoubtedly appeal to both adults and children.

Today there are many variations in the preparation of this product, because cheese, herbs, cottage cheese, eggs and even prunes are often used as additional ingredients.

Fish cutlets: cooking features

A wide variety of meaty fish are used for this dish.

The most popular options are hake, pollock, pike perch, silver carp, pike, cod, carp, and salmon.

Eggs, bread or potatoes are often added to minced meat.

Sometimes lard or minced pork is added for juiciness.

Various vegetables, cottage cheese, and lemon are also often used.

One option for preparing fish cutlets is baking.

To do this, place them on a baking sheet and cook for 15 minutes.

Baking temperature is usually 180-200 degrees.

It should be borne in mind that prolonged heat treatment will make the cutlets too dense, so the baking time needs to be adjusted.

The principle of preparing fish cutlets is the same as meat cutlets.

However, there are certain differences.

In particular, fish cutlets are more demanding in terms of spices and garnishes.

They go best with potatoes, rice and vegetables.

To improve and highlight the delicate taste of fish, it is customary to add black and white pepper, coriander, oregano, and white mustard to this dish.

In addition, such a product is considered a low-calorie and dietary product, and therefore ideal for those who are watching their weight.

Food preparation

If fish fillet is used to prepare cutlets, it should be chopped beforehand.

As a rule, for this purpose they take a meat grinder with a large grid - this will make the components of the minced meat larger and preserve the juice.

When grinding fish, you must remove any visible bones by hand.

The rest are simply ground up or accumulate on the meat grinder knife.

The meat of bony fish should be minced twice.

Preparing the rest of the ingredients depends on the recipe you choose.

If onions and carrots are added to the minced meat, it is recommended to fry them first.

You need to cut off the crusts from the bread and soak them in water or milk.

Potatoes must be peeled and passed through a meat grinder.

You also need to add spices to the minced meat to taste.

To make the taste of this dish more rich, you can add garlic and chopped herbs.

Recipes for fish cutlets in the oven

There are quite a few options for preparing baked fish cutlets, each of which is characterized by a specific set of ingredients.

Baked fish cutlets with onion garnish

How you can bake fish cutlets in the oven and serve them with different side dishes, this video recipe serves as an example. Enjoy watching.

To prepare the cutlets you need to take:

• fish fillet – 500 g;
• milk – 100 g;
• onions – 1 pc.;
• white bread - 1 slice;
• sour cream – 2 tbsp. l.;
• butter;
• salt;
• egg – 1 pc.;
• pepper.

For the garnish you will need:

• balsamic vinegar - 1 tbsp. l.;
• salt;
• red onion – 500 g;
• soy sauce – 1 tbsp. l.

Preparation:

1. Wash the fillet, cut and grind using a meat grinder;
2. Cut off the crusts from the bread, then soak it in milk;
3. Peel and coarsely chop the onion;
4. Pass the bread and onions through a meat grinder;
5. Add salt, pepper, egg and mix the minced meat thoroughly;
6. Form small cutlets and place on a baking sheet, greased with oil;
7. Pour sour cream on top. For color, you can add a little paprika to it;
8. Bake for approximately 20 minutes. Baking temperature – 200 degrees.

To prepare the side dish, thinly slice the red onion and simmer it with soy sauce and vinegar until soft, add salt to taste.

Lenten fish cutlets

Preparation:

1. Wash the fillet, dry and grind using a meat grinder;
2. Soak a piece of bread in water, then squeeze it out and put it in the minced meat;
3. You can also add chopped herbs, salt and pepper, then stir;
4. With wet hands, take some minced meat and form small cutlets;
5. Place the cutlets in a greased pan and place in the oven. The dish takes approximately 20 minutes to prepare. Temperature – 180 degrees;
6. Serve mashed potatoes or vegetable salad as a side dish. When serving, you can sprinkle with herbs.

Dietary fish cutlets

To prepare these cutlets, you should take:

• lean fish fillet (hake, pollock, haddock) – 500 g;
• onions – 1 pc.;
• oat flakes – 100 g;
• fatty fish fillet (trout, salmon, salmon) – 100 g;
• salt;
• carrots – 1 pc.;
• spices;
• olive oil – 2 tbsp. l.

, what do you know about the nutritional value of this product? Read our website, which contains useful and interesting multifaceted information for every taste! In this, you can find out the beneficial properties of horse chestnut.

Do you want to know why dill is so valuable for women? Read here: all the information.

Preparation:

1. Wash the fish and pass through a meat grinder;
2. Chop carrots and onions too and add to the minced meat;
3. Add salt, spices and instant oat flakes. Mix everything thoroughly;
4. Leave the minced meat for 20 minutes to allow the flakes to swell thoroughly;
5. Grease a baking sheet and hands with olive oil;
6. Form the minced meat into cutlets and place them on a baking sheet;
7. The dish takes 20 minutes to prepare. The oven needs to be preheated to 180 degrees.

They should be served with a vegetable salad or dietary side dish.

To ensure that fish cutlets baked in the oven are tender and tasty, you must adhere to certain recommendations:

1. Many varieties of fish have dry flesh, which makes the cutlets tough. To make the dish tender, you need to add chopped onion or a piece of butter to the minced meat;
2. To kill the fishy smell, you can use garlic and aromatic spices;
3. It is recommended to cook fish cutlets using chilled objects - bowls, knives, etc. You also need to cool the minced meat itself. Thanks to this, it will acquire a more delicate consistency;
4. To facilitate the process of forming cutlets, hands should be dipped in cool water;
5. To make the taste of the dish more rich and interesting, you can add thyme, basil, oregano, and coriander to the minced meat.

Baked fish cutlets are a very tender and tasty dish; it is excellent for those people who lead a healthy lifestyle and watch their weight.

To make it more interesting, chefs recommend adding various spices and vegetables to the minced meat.

In addition, you can add variety to this dish by serving it with various sauces.