Fish is an indispensable product not only for adults, but also for children, as it contains many vitamins and minerals that are needed for development child's body. But not all children eat fish because they are afraid of swallowing a bone. To solve this problem, many mothers cook steamed fish cutlets in a slow cooker, recipes We will look at some of them below. The cutlets turn out very soft and tender, they can be served with steamed vegetables, buckwheat or rice. They are also enjoyed by those who watch their figure or adhere to some kind of diet.

Simple fish cutlets

It's very easy to prepare. Ready dish served with tomato sauce.

Ingredients: half a kilogram of fish fillet, two slices of bread, one onion, one hundred milliliters of milk, one egg, salt and pepper, flour.

Preparation

The bread is pre-soaked in milk, the onion and fish are chopped using a meat grinder, everything is mixed, spices and eggs are added and mixed. Cutlets are formed from the minced meat, which are placed in a plastic container, pre-greased with vegetable oil, and placed in a slow cooker. Four hundred grams of hot water is poured into the multicooker bowl, and the “Steam” mode is selected for twenty-five minutes. Ready steamed fish cutlets in a slow cooker cooked, served with a side dish.

Fish cutlets with semolina

This dish is tasty and nutritious and does not contain many calories.

Ingredients: one kilogram of fish fillet, two onions, two processed cheeses, two eggs, two tablespoons of semolina, two slices of bread, vegetable oil, salt and pepper to taste.

Preparation.

The onion is cut into four parts and fried in oil. The bread is soaked in milk. Minced meat is prepared from fish, onions, and bread; for this, all these components are ground in a meat grinder. Then add semolina, grated cheese, eggs and spices to the minced meat, mix and set aside for half an hour for the semolina to swell. Before you cook steamed fish cutlets in a Redmond multicooker, it is necessary to form them, put them in special container and cook for twenty minutes in the “Steam” mode.

Fish cutlets with kefir

This recipe is good for baby food and is used with pleasure by many mothers. The recipe is for twelve cutlets.

Ingredients: three hundred grams of fish fillet (preferably sea), one hundred and eighty grams of potatoes, seventy grams of onions, one egg, fifty milliliters of kefir, parsley, salt and pepper.

Preparation

Before you start cooking steamed fish cutlets in the Polaris multicooker", you need to prepare all the ingredients. It is better to take low-fat sea fish. For spices, you can use coriander, various aromatic herbs. First, boil the potatoes and cut them into pieces. Onions are peeled and chopped in the same way as greens. Potatoes, fish and onions are passed through a meat grinder, spices and herbs are added. Mix everything, add egg and kefir. Cutlets are made from the prepared minced meat and placed in a slow cooker, placing them in a plastic container and adding water to a bowl. Next, turn on the timer for twenty-five minutes in the “Steam” mode. The finished dish is served with a side dish: potatoes, buckwheat or rice.

Dietary steamed fish cutlets in a slow cooker

Ingredients: one pollock fillet, one slice of bread, one teaspoon of butter, salt.

Preparation.

The bread is soaked in milk, fillet and butter are added and everything is crushed with a blender. The minced meat is well kneaded, salted and cutlets are formed from it. Prepare by selecting the “Steam” mode, time - twenty minutes. The finished dish is poured soy sauce and served with buckwheat porridge. You can also serve it with greens and raw vegetables.

Frozen steamed fish cutlets in a slow cooker

Semi-finished cutlet products have become quite common lately. The reason for its popularity is its speed and ease of preparation. With a multicooker, the cooking process becomes even easier.

Ingredients: semi-finished cutlet products.

Preparation.

Frozen cutlets are placed in a special container, which is placed in a multicooker, after adding to the bowl hot water, and cover it with a lid. The cooking time should be set to a minimum. Cook in the “Steam” mode.

Cod cutlets

Ingredients: five hundred grams of cod fillet, two hundred and fifty grams of onion, eighty grams gray bread, one egg, breadcrumbs, garlic and herbs, salt and spices.

Preparation.

Fish cutlets steamed in a slow cooker It's very easy to prepare. To do this, the bread is soaked in water and squeezed out, and passed through a meat grinder together with the fish. Then add the egg, crackers (to strengthen the minced meat), salt and spices. Ready minced meat put in a cool place for one hour. After time, cutlets are made from the minced meat and placed in a slow cooker. Cook in the “Steam” mode for twenty minutes. The finished dish is low in calories. Rice is served as a side dish.

Eggless fish cutlets

Ingredients: two onions, five hundred and fifty grams of lean fish fillet, one hundred grams of Hercules flakes, two cloves of garlic, one teaspoon of salt, a quarter teaspoon of ground black pepper.

Preparation.

The flakes are pre-crushed, the fish is ground in a meat grinder along with onions, and all other ingredients are added. Cook the cutlets in the “Steam” mode for thirty minutes.

Fish cutlets with carrots

Ingredients: five hundred grams of hake fillet, one carrot. One onion, one egg, two tablespoons of flour, salt, dill and marjoram.

Preparation.

The fillet is cut into pieces, the onion is peeled and cut, and all this is passed through a meat grinder. The minced meat is tipped into a colander to allow the liquid to drain. The carrots are grated and added to the minced meat along with the egg, flour and spices, everything is mixed well. Next, cutlets are formed, placed in a multicooker container and cooked in the “Steam” mode for twenty minutes.

Canned fish cutlets

Ingredients: one jar canned fish in oil, three eggs, eight tablespoons of semolina, one onion, one third teaspoon of soda, pepper and salt.

Preparation.

Remove the fish from the cans, mash well with a fork, add all the other ingredients and leave the minced meat for forty minutes. Over time, the minced meat is used to make cutlets, which are steamed in a slow cooker in a manner known to us.

The flesh of any fish is suitable for fish cutlets. The most popular are hake, cod, pollock, silver carp, pike, and carp. The minced meat is usually filled with eggs, bread and various spices to suit your taste. Some housewives add various vegetables, cottage cheese, lard or mayonnaise, etc. Steam the dish using modern technology- a multicooker. Ready cutlets turn out tender and juicy, and most importantly - healthy, as they contain a lot useful substances, vitamins and microelements.

Steamed fish cutlets are a very healthy and tasty dish.

His delicate taste Children, as well as those who are on a diet, will appreciate it.

Will tell you with help step by step photos how to cook cutlets from cod, pollock, pike, hake or any other steamed fish.

Steaming fish cutlets

To prepare steamed fish cutlets, you can use either a double boiler or a slow cooker, or a regular saucepan and a colander or metal sieve. In a double boiler/multi-cooker, you just need to set the required mode and cooking time. And if you decide to cook fish cutlets in a pan or oven, then you need to bring the water to a boil, place a colander on top, place the cutlets on it, cover and cook for 20 minutes.

For fish cutlets, you can use fillets of almost any fish, it can be hake, pollock, cod, silver carp, carp, pike, pike perch. We will prepare steamed hake cutlets.

photo: steamed fish cutlets - finished product

Recipe for steamed hake cutlets

Ingredients:
- fish fillet,
- a couple slices of bread,
- onion,
- egg,
- salt,
- pepper.

Advice: many people cook fish cutlets without eggs and without bread, but I am a supporter classic recipe and I think that in moderate quantities, eggs and bread only add unforgettable taste fish cutlet.

Algorithm for preparing fish cutlets
We wash the hake carcasses, remove scales and separate the pulp from the bones.

photo: steamed fish cutlets - hake fillet

Pass the hake fillet through a meat grinder.

photo: steamed fish cutlets - minced fish

Minced fish salt and pepper. Add slices pre-soaked in water and squeezed out white bread, three onions and beat one egg into the minced meat.

photo: steamed fish cutlets - ingredients

Mix the mixture well and form cutlets.

photo: steamed fish cutlets - raw cutlets

Place the cutlets in a steamer and set the timer for 20 minutes.

That's the whole recipe, delicious steamed fish cutlets are ready.
Mashed potatoes or rice are ideal as a side dish. And don't forget about vegetables and salad.

photo: steamed fish cutlets with mashed potatoes And fresh vegetables

Bon appetit! I look forward to your feedback on my fish cakes. Tags

Tender cod meat is perfect for cutlets and meatballs. If you have enough free time, cut the fish fillet small cubes and enjoy the chopped cutlets, but if every minute counts, run it through a meat grinder. I cooked them in a multi-cooker-steamer, but you can also steam them using available ingredients (in a colander) or in a frying pan.

Total time: 40-45 minutes
Cooking time: 15 minutes
Number of servings: 25 cutlets.

Ingredients

• chilled cod fillet – 1 kg
• onion— 100 g
• loaf - 100 g
• cheese - 150 g
• egg - 2 pcs.
• cream 10% - 200 ml
• dill sprigs - 4
• salt - 2 pinches

To prepare cod cutlets, we used a Brand 6051 multi-pressure cooker with a power of 1000 W and a bowl capacity of 5 liters.

Preparation

Rinse the fish fillet and remove any remaining bones using tweezers. In my opinion, chopped fish cutlets are tastier than those made from minced meat, so I cut the chilled cod fillet into small cubes. If you are limited in time, grind the fish pieces through a meat grinder.

Peel the onions and cut them into small cubes or grind them through a meat grinder.

Rinse the dill in running water, dry with a towel and finely chop.

Grate the cheese on a coarse grater, so its taste in the cutlets will be more noticeable.

Grind a piece of loaf in a blender until fine crumbs. If you don’t have a blender, you can soak the loaf in cream and grind it after soaking it with your hands or grind it together with the minced meat through a meat grinder.

Place the fish fillet (or minced meat) cut into pieces in a convenient bowl, pour in the loaf crumbs and pour 10% cream on top of them.

Add finely chopped onion, dill and two eggs, add a little salt, but remember that the cheese is quite salty.

Mix the minced meat thoroughly with your hands so that all ingredients are evenly distributed.

Add grated cheese and stir again. Cover the bowl cling film and place in the refrigerator for at least 30 minutes.

When the minced cod sits a little in a cold place, it will become denser and more elastic. With wet hands, form several cutlets. Since I use minced minced meat, the cutlets need to be sculpted more densely, lightly beating the minced meat with throws from one hand to the other.

Place a steaming stand in the multicooker bowl and pour enough water into the bowl so that its level is 1.5-2 cm below the stand. Place the formed cutlets and set the steaming mode for 15-20 minutes. In my pressure cooker, steamed dishes are cooked under pressure of 20 kPa in 15 minutes. If you don’t have a slow cooker, a double boiler will do a great job with these cutlets. While you are preparing the next batch of cutlets, the minced meat should be in the refrigerator.

When the pressure subsides, open the lid and remove the steamed cutlets. Serve them with fresh vegetables or any other side dish. Load the next batch of cutlets, and so on 3-4 more times until the minced meat is finished.

If you don't have a slow cooker, a double boiler works great with cod cutlets. Well, for those who don’t count calories and love... golden crust, you just need to roll them in flour or breadcrumbs and fry in a frying pan with hot oil, otherwise the melted cheese will stick to the surface of the pan and the cutlets will lose their shape.

Pollock cutlets are dietary dish which is suitable for an adult and children's menu. You can cook it in the oven or steamer.

Steamed pollock cutlets can be prepared in a slow cooker or double boiler.

Ingredients

Dried dill 30 grams Oat flakes 30 grams Bulb onions 1 piece(s) Vegetable oil 30 grams Chicken eggs 1 piece(s) Cream 20% fat 80 milliliters Pollock fillet 600 grams

• Number of servings: 8
• Preparation time: 15 minutes
• Cooking time: 15 minutes

Steamed pollock cutlets

Fish dishes contain a lot of protein, vitamins and microelements, so doctors and nutritionists recommend preparing them 2-3 times a week. We offer you a simple recipe tender cutlets in a double boiler, which will be appreciated by adults and children.

How to prepare the dish:

1. Grind the pollock fillet with a blender, mix the minced meat with eggs, cream and flakes. Add salt ground pepper and dried herbs.
2. Mix the ingredients, make round cutlets with a diameter of 8-10 cm and roll them in breadcrumbs.
3. Grease the steamer bowl with oil and place the ingredients in it.
4. Cook the cutlets on the lower level for 15 minutes.

Serve the dish with salad, stewed vegetables or buckwheat porridge.

Pollock cutlets in the oven

This is useful and tasty dish Can be prepared for lunch or dinner for the whole family.

Ingredients:

• pollock fillet – 400 g;
• onion – 1 pc.;
• egg – 1 pc.;
• vegetable oil – 60 g;
• milk – 50 ml;
• semolina – 50 g;
• salt and pepper - to taste.

1. Grind the onion and fish in a food processor. Combine the resulting minced meat with egg, semolina and milk. Add salt, pepper and any seasonings to taste.
2. Place the minced meat in the refrigerator for 40 minutes.
3. Line a baking tray with baking paper and heat the oven to 190 degrees.
4. Heat a frying pan, pour 30 g into it vegetable oil. Spoon out the minced meat and fry the cutlets until golden brown crust. After that, place them on a baking sheet. Pour the remaining oil into the pan and prepare the second batch of preparations.
5. Place the cutlets in the oven for 15 minutes.

When the dish is ready, serve it with your favorite side dish.

Pollock fish cutlets

This time we offer a recipe for people who do not follow a strict diet.

Ingredients:

• fish fillet – 300 g;
• salted lard – 50 g;
• wheat flour – 45 g;
• egg – 1 pc.;
• onion – 1 pc.;
• fresh dill - to taste;
• salt and spices - to taste.

1. Place in bowl food processor coarsely chopped onion, pollock fillet and pieces of lard. Grind the food.
2. Combine the minced meat with the egg, salt, herbs and spices. Mix the ingredients again.
3. Transfer the mixture to Silicone forms for cupcakes and place the preparations in an oven preheated to 190 °C for 25 minutes.

Cool the cutlets a little, remove from the molds and place on a plate.

The products included in the dishes offered are inexpensive. You can find them in any supermarket, grocery store or market.

Sometimes you want to make something very tasty and at the same time healthy for the whole family.

And when in this family Small child, it's not easy at all. Fish - this is just what you were looking for!

If you are cooking for the whole family, then it is preferable to take fish low-fat varieties: cod, hake, pollock, oilfish, etc.

The very type of steamed cooking has also been known to the world for more than one millennium, and cutlets, be they fish or meat, are generally best cooked with the help of steam. This way they will retain maximum saturation with vitamins and minerals, which are needed to maintain health and give strength and vigor to our body, and even more so to the child’s body.

It’s not in vain that when you buy a multicooker and begin your first steps in learning about this wonderful machine, one of the first recipes is to cook cutlets in it. Because today everyone is eager to eat healthy food and feed it to your children, steam cutlets began to easily replace fried ones.

Steamed fish cutlets in a slow cooker do not need to be rolled in flour or breadcrumbs first. Without any batter, they will be richer on their own.

IN this recipe we will tell you how to prepare cutlets from Butterfish, which has practically no bones, so it will be ideal for cooking.

Ingredients

• Butterfish – 300 grams
• White loaf – 2 slices
• Milk – 1/3 multi-cup
• Onion – 0.5 onions
• Eggs – 1 piece
• Salt, spices to taste

Preparation

Cut the fish into pieces.

Cut two pieces of bread.

We measure out the third part of the multi-glass and pour it over the loaf. Let's leave it like that for a while.

Place fish, loaf soaked in milk and finely chopped onion into a blender bowl. Mix everything into minced meat.

Beat the egg and mix with the minced meat. Let's make cutlets.

Pour 2 multi-cups of water into the multicooker bowl, and place a steaming container on top.

Place the cutlets on it in one layer. Set the steam cooking mode for 35 minutes.

Bon appetit!

Fish cutlets with fried onions

The fish cutlet recipe is different in that you can use the cheapest fish, the cutlets still turn out very tasty. For this reason, any fish, even herring, is suitable for cutlets. Fried onions, which are added to the minced meat, add a special taste and highlight the fishy smell.

Ingredients

• Fish fillet - 0.8 kg
• White bread - 3 slices (100-150 g)
• Eggs - 2 pcs
• Onions - 2 pcs.
• Sugar - 0.5 tsp
• Pepper
• Bay leaf - 1 piece
• Water - 2.5 l
• Black allspice

Preparation

First, prepare the minced meat: soak the bread in milk, mince the fish fillet.
Using the “Baking” mode, fry finely chopped onion (after adding sunflower oil to the multicooker bowl)

Fried until golden color mix onion with minced meat, add eggs, soaked bread, sugar, pepper, salt.

Knead the minced meat, form cutlets and fry in the “Baking” mode on both sides. Then add the chopped onion, Bay leaf, 2-3 peppercorns. Add salt and add water until the water almost covers the cutlets. Set the “Extinguishing” mode for 1 hour.

Fish cutlets in a slow cooker are ready!