The husband caught four pikes.

So beautiful, just a fairy tale about Emelya)! I was even sorry to cook them.
I want to immediately clarify that I am absolutely not indifferent to fish. I can live without meat, without milk and eggs too, although with difficulty, but without fish I can not at all. I eat forty to sixty grams a day, otherwise I'm not a man!
In fish cakes, the most important thing is to clean the fish from scales, entrails and bones. This process is the longest. Moreover, the pike is not a crucian, it does not fit in the sink, you have to clean it in the bath!

We clean the pike / clean - I mean the spouse, since I myself injure my hands all the time, my husband protected me from cleaning the fish /

from scales, bones and fins.

Cut off the head.

We leave. Then we'll cook the fish soup!

The resulting fillet is passed through a meat grinder.

To prevent the pieces from getting stuck, it is better to grind them.

At the same time letting half a glass of rolled oats swell.

If you take more, the cutlets will be very dry, if you put them a little, they will fall apart.
We clean the onion. We take a large one. The more onions, the juicier the cutlets.
You can pass through a meat grinder, you can cut into cubes, this is how you like more. Can be chopped in a blender.

I do this manipulation in different ways, depending on the time allotted for cooking cutlets, on makeup / if my eyes are painted. grind in a blender /.

I try not to turn the onion into mush.

We pass bacon or bacon through a meat grinder, it also depends on your desire. I had a spy

so they missed it.

But you can also raw bacon, that's okay. The main thing is that it is porky. If you don't eat pork, replace with the fat you eat: olive oil, sunflower oil, or butter. If you do not add fat, the patties will be very dry. if the fat is not at all acceptable, replace it with a milk and egg mixture.
Mix the twisted pike fillet with bacon with a lot of onions.

Add the swollen oatmeal, egg and spiced salt.

Mix everything thoroughly. It is better to stir with a spoon, I do not accept stirring by hand.

We try it for salt. The mass should be of a consistency like not a thick dough, it is better to put salt less than the norm. The fact is that during frying, onion juice and bacon will partially go away. Thus, the salt will be sufficient.
Minced meat is ready. We heat the pan. I fry in a frying pan with a Teflon coating, I don't add oil, the bacon melts and the cutlets are perfectly fried "in their own juice."
I fry on a fire below average. Since it is necessary to give time to the rolled oats to cook. Fry each side until golden brown.
I form cutlets in a round shape, but you can also oval. Many people roll fish cakes in bread crumbs, I don't really like bread crumbs.
Cutlets are fried for about 30-35 minutes.

Serve hot, but cold they are delicious too!
They taste very much like poultry or veal. Delicate, juicy. just melt in your mouth!

I think pike cutlets are a great alternative to meat dishes.

Cooking time: PT00H30M 30 min.

Pike fish cakes are among the most popular meals every day. Not all housewives know how to make them, but those who have such experience spoil their loved ones with them often. If there are family members who are fond of fishing in the house, the dish is also profitable, it allows you to feed everyone with a delicious and hearty dinner without spending money on purchasing expensive products. Fried potatoes and vegetables are suitable as a side dish for pike cutlets, which will not ruin you either.

The process of cooking pike fish cakes is not much different from the preparation of similar products from minced meat. But not all housewives undertake to make them, as they fear that as a result the dish will turn out to be dry and will have a specific smell. These problems are easy to fix if you know a few subtleties.

Step by step video recipe

• To neutralize the unpleasant odor of mud, the pike can be soaked in milk. Spicy herbs also cope with this task: thyme, rosemary, parsley, dill. Adding them to the minced meat will make the cutlets fragrant.
• To avoid getting small bones into the minced meat, the pike is first cut into fillets, then turned through a meat grinder 2-3 times. From the first time, some bones may remain.
• Pike meat is not a fatty food. This is good for dieters, but bad for gourmets who prefer juicy foods. To add juiciness to the products, grated potatoes, lard chopped in a meat grinder are added to the minced meat.
• Onions also help to give juiciness to cutlets. It also allows you to fight a specific odor. It can be chopped in a meat grinder or cut into small pieces. It is undesirable to reduce the amount of this ingredient relative to that specified in the recipe.
• To make the cutlets juicy, they are fried in boiling oil over medium to high heat. When they are browned, reduce the intensity of the flame and cook the patties for another 10 minutes in a pan or in another way. They can be stewed, baked, steamed.

The technology for making fish cakes may vary depending on the recipe, but the general principles will still remain the same.

The classic recipe for pike cutlets

• pike - 1 kg;
• onions - 0.2 kg;
• chicken egg - 1 pc.;
• butter - 20 g;
• salt, spices - to taste;
• wheat flour - how much is required;

• Peel, cut, chop the pike with a meat grinder.
• Add finely chopped or minced onion to the minced fish.
• Break an egg into a bowl of minced meat. Knead the minced meat and beat to make it tighter.
• Add melted butter, salt and spices. Mix thoroughly.
• Put the minced meat in the refrigerator for half an hour.
• Shape minced fish into small patties by dipping hands in cold water. Bread them in flour. Place in boiling oil.
• Fry over medium heat, without a lid, until the bottom of the patties are well browned.
• Turn over, cover, reduce heat, and cook for 10 minutes.

If you want the cutlets to turn out more tender, after turning them on the other side, fry for a minute without reducing the heat, then pour in the mixture of milk and water (50 ml of milk and 100 ml of water), cover and simmer, reducing the intensity of the flame, 7-8 minutes ...

Pike cutlets with semolina

• minced pike - 0.5 kg;
• loaf - 0.3 kg;
• milk - 150 ml;
• semolina - 100 g;
• chicken egg - 2 pcs.;
• onions - 0.2 kg;
• fresh parsley - 50 g;
• vegetable oil - as needed;
• salt, pepper - to taste.

• Dry the loaf, grind with a blender, pour warm milk. After 10 minutes, squeeze, put in a bowl. Add raw egg, mix thoroughly.
• Peel the onion, cut into several parts, chop with a meat grinder or blender. In the absence of kitchen appliances, the onion can be grated.
• Mix minced pike with onion, loaf, egg.
• Add parsley finely chopped with a knife.
• Add salt, spices, half of the semolina indicated in the recipe. Whisk with a mixer, then knead with your hands.
• Heat oil in a skillet.
• Blind small cutlets, bread them in the remaining semolina, put in a pan.
• Fry on both sides for 5-6 minutes.
• Cover and let cook on low heat. For this, 5-7 minutes is enough.

Cutlets with semolina are tender and fluffy. They are eaten with pleasure not only by adults, but also by children.

Pike cutlets with bacon and cabbage

• pike meat - 0.6 kg;
• onions - 100 g;
• lard - 100 g;
• white cabbage - 100 g;
• loaf - 150 g;
• milk - 100 ml;
• chicken egg - 1 pc.;
• salt, seasonings - to taste;
• bread crumbs - as needed;
• vegetable oil - as needed.

• Turn the pike fillet through a meat grinder.
• Peel the onion, chop it coarsely.
• Chop a cabbage leaf.
• Rotate the onion and cabbage through a meat grinder, add to the minced meat, stir.
• Add egg, seasonings, salt, stir again.
• Combine with a loaf soaked in warm water.
• Knead the minced meat with your hands.
• Brown the cutlets on both sides in a skillet, transfer to a baking sheet.
• Place in an oven preheated to 180 degrees, bake for 15 minutes.

Juicy pike fish cakes made according to this recipe are unlikely to leave anyone indifferent.

Pike cutlets with cottage cheese

• pike fillet - 0.35 kg;
• cottage cheese - 150 g;
• chicken egg - 1 pc.;
• garlic - 3 cloves;
• butter - 40 g;
• instant oatmeal - 60 g;
• flour - 50 g;
• salt, pepper - to taste;
• vegetable oil - as needed.

• Examine the pike fillet carefully, remove the bones with tweezers. Chop the fillets into small pieces with a knife.
• Mash cottage cheese with a fork, combine with chopped fish.
• Add egg, salt, spices. Knead the minced meat, beat it off, refrigerate.
• Cut the garlic into slices, fry in oil, then remove from it.
• Mix flour with rolled oats.
• Form a patty, flatten it, place a small piece of butter in the center, lift the edges up and seal the butter.
• Breaded the cutlet in a mixture of flour and oatmeal, put in a frying pan with boiling vegetable oil.
• In the same way, blind, bread and put the rest of the cutlets in the boiling oil.
• Fry them on both sides for 6-7 minutes.

The finished cutlets have a dark golden color, look appetizing, and turn out to be very juicy. This unusual recipe is worth taking note of for those who monitor their health, but they need to cook cutlets according to it not in a pan, but in the oven or steamed.

How to cook tender, juicy and healthy fish cakes with oatmeal in the oven - a very tasty step-by-step recipe with a photo. Fish cakes with rolled oats - a recipe in a slow cooker. The recipe for an appetizing tomato sauce for fish cakes with oatmeal.

Healthy and delicious cutlets are obtained from almost any fish. Both fatty and drier varieties are suitable. By supplementing the minced meat with various products, unique results can be achieved. Vegetables and cereals are often used as additives, which make the meatballs tender and melt in the mouth.

Try making fish cakes with oatmeal - the recipe is a delicious combination of these two ingredients, and the rolled oats soaked in milk add juiciness to the dish. It turns out to be quite satisfying, but at the same time light. And when baked, such a dish will become the most desirable dietary masterpiece for you.

Advice: it is better to use lean fish with few bones. In this case, consider a hake. Pollock, cod, pike and pike perch are also great.

Oven-baked fish cakes with oatmeal

Cooking time: 45 minutes

Servings: 9

• calorie content - 198.3 kcal;
• proteins - 17.8 g;
• fats - 8.8 g;
• carbohydrates - 12.1 g.

Ingredients

• fillet or ready-made minced meat of any fish - 800 g;
• chicken egg - 2 pcs.;
• onions - 1 pc.;
• oat flakes - 4 tablespoons;
• milk 3.2% fat - 150 ml;
• sour cream 20% - 2 tablespoons;
• vegetable oil - 1 tablespoon;
• dill greens - a few twigs;
• lemon zest - 1 tsp;
• garlic, cloves - 2 pcs.;
• salt to taste;
• a mixture of peppers to taste;
• thyme and rosemary to taste.

Step by step cooking

1. Pour the oat flakes with lukewarm milk. Leave them to swell for 10 minutes.
2. If you purchased fish fillets, and not ready-made minced meat, then cut it up. Remove skin and check for bones. Remove them with cooking tweezers if necessary. Chop the fish with a knife or twist in a meat grinder.
   
3. Grate the peeled onions. Chop the dill greens. Squeeze the garlic through a press. Combine all of these ingredients with minced fish and soaked oatmeal. Mix thoroughly.
   
4. Remove the lemon zest with a special knife or grate on a fine grater. Add to the resulting cutlet mass along with eggs and sour cream. Season everything with salt and pepper. Add thyme and rosemary.
5. Mix well and beat the cooked minced meat. This is necessary so that the meatballs do not fall apart during the baking process and have a neat shape.
6. Put the mass prepared for cutlets in the refrigerator for 10 minutes. Meanwhile, preheat the oven to 180 ° С. Grease a baking sheet with vegetable oil.
7. Make cutlets from minced meat. Gently place the semi-finished products on a sheet and send to the oven. Cook for 20 minutes.
   

Advice: you can use not whole herculean flakes, but ground. In this case, to make the dish juicier, put a piece of butter on each cutlet before baking.

Cutlets with oatmeal in a slow cooker

The most dietary dish is steamed. For this, a multicooker or double boiler is used. In this version of the recipe, pike perch is used.

Cooking time: 50 minutes

Servings: 12

Energy and nutritional value

• calorie content - 200.6 kcal;
• proteins - 20 g;
• fats - 9 g;
• carbohydrates - 9.9 g.

Ingredients

• any lean fish - 1000 g;
• onions - 100 g;
• carrots - 150 g;
• fat-free cottage cheese - 100 g;
• oatmeal - 120 g;
• butter - 20 g;
• chicken egg - 2 pcs.;
• milk 2.5% fat - 150 ml;
• vegetable oil - 2 tablespoons;
• garlic, cloves - 2 pcs.;
• salt to taste;
• ground black pepper - to taste;
• dried thyme - a pinch.

Step by step cooking

1. Take minced fish or make your own using the recipe above.
2. Pour the warm milk over the oatmeal and leave for about 5-10 minutes. It is better to take instant rolled oats.
   
3. Peel carrots and onions, grate them.
4. Heat a frying pan with the vegetable oil poured into it on the stove and place the vegetables there. Simmer for 7-10 minutes over low heat and cool slightly.
   
5. Combine with minced fish, add cottage cheese and melted butter. Mix everything thoroughly.
   
6. Add eggs and minced garlic.
7. Season with salt and pepper. Add spices. Mix the minced meat well and beat off.
8. Blind identical cutlets and place in a multicooker container designed for cooking with steam (or on a special grid). Pour water into the lower bowl, set the “Steam” mode. The required processing time is 20 minutes.
   

Advice: to make the cutlets even healthier, you can add zucchini, potatoes or cabbage chopped on a grater.

Delicious gravy recipe

The sauce will make the fish dish even more juicy and tender. Basil and herbs can be used to give it a piquant hue.

Cooking time: 30 minutes

Servings: 12

Energy and nutritional value

• calorie content - 89.3 kcal;
• proteins - 0.7 g;
• fats - 7.5 g;
• carbohydrates - 4.7 g.

Ingredients

• carrots - 2 pcs.;
• onions - 2 pcs.;
• sunflower oil - 4 tablespoons;
• tomato paste - 3 tablespoons;
• bay leaf - 3 pcs.;
• water - 500 ml;
• salt to taste;
• sugar - 1 tsp;
• ground black pepper - to taste.

Step by step cooking

Advice: instead of pasta, you can use juice or fresh tomatoes. Then adding water to the gravy is not required.

The dish is ideal for a diet dinner. Preparing a potato, rice, buckwheat, or pea side dish will give you a complete dinner meal. The tomato sauce is ideally complemented by bell peppers, spicy herbs and lemon. Cutlets go well with a vegetable salad of cucumber, tomato and bell pepper seasoned with olive oil. Cook to your health!

An uncomplicated recipe for fish cakes with oatmeal step by step with a photo.

A simple recipe for fish cakes with hercules from the author's cuisine with a photo and a step-by-step description of the preparation. Easy to prepare at home in up to 1 hour. Contains only 171 kcal.

• National cuisine: Author's cuisine
• Type of dish: Second courses
• Complexity of the recipe: Uncomplicated recipe

• Prep time: 12 minutes
• Cooking time: up to 1 hour
• Servings: 7 servings
• Calorie count: 171 kcal

7 servings ingredients

• Pollock fillet 500 g.
• Oat flakes Hercules 0.75 stack.
• Chicken egg 1 pc.
• Bulb onion 1 pc.
• Mix of peppers to taste
• Thyme thyme 5 g.
• Oregano dried oregano 0.5 tsp
• Sea salt to taste
• Bread crumbs 4 tbsp. spoon
• Vegetable oil 2 tbsp. spoon

Step by step

1. Fish cakes with rolled oats are very easy to prepare. The cutlets are soft and tender. Fillet of any fish is suitable for cutlets. I made pollock fillet. It is advisable to use Hercules one that does not require long cooking. I added onions to the minced meat (I forgot to add in the photo), an egg, sea salt, a mixture of peppers, oregano and thyme (aka thyme). You can add your favorite spices and herbs and regular table salt. I fry cutlets in odorless sunflower oil.
2. The first step is to defrost the pollock fillet and dry it from excess moisture, for example with a paper towel. Then turn the fillet through a meat grinder. Scroll the peeled onion with the fish through a meat grinder.
3. I drove an egg into the minced fish, added rolled oats, sea salt, a mixture of peppers, oregano and thyme. And she mixed the cutlet mass thoroughly. As I said, instead of sea salt, you can use simple, and instead of a mixture of peppers, thyme and oregano, add any spices you like.
4. Now we will form cutlets from the cutlet mass. I got seven cutlets.
5. Then each cutlet must be breaded in breadcrumbs, and immediately put them in a well-heated frying pan with vegetable oil.
6. First, fry the cutlets on both sides. The fire is average.
7. Then we reduce the heat to the minimum, cover the pan with a lid, and bring the cutlets to full readiness. The time is about 15-20 minutes.
8. Ready-made fish cakes can be served with mashed potatoes or simply with vegetables.

Prepare the required ingredients. Frozen fish must first be taken out of the refrigerator, for 5-6 hours, so that it thaws. If there is no time, but you need to cook right now, you can defrost the fish in the microwave for 10-20 minutes, depending on the power of the oven and the size of the fish, in the "Defrost" mode. Wash the defrosted fish, remove the entrails and black film from the abdomen, remove skin. Separate meat from bones.

Pass the meat through a meat grinder with a fine strainer or grind with a blender.

Peel the onion and garlic, grind and add to the minced meat.

Add a chicken egg to the minced meat.

Mix the mixture thoroughly. If it seems to you that the mass turned out to be dense and dryish, add another egg or just the yolk. Leave the minced meat for 10-15 minutes, covering it with foil.

Fry the patties over medium heat until golden brown (about 3-4 minutes) on each side.

Put the finished fish cakes, cooked with the addition of oatmeal, on a napkin to remove excess oil.

For a more dietary meal, bake the patties in the oven. To do this, put the formed cutlets in a baking dish on parchment paper and bake in a preheated oven for 20 minutes at a temperature of 180 degrees.

Both fried and baked fish cakes cooked with oatmeal are tender, juicy, aromatic and very, very tasty. All my relatives adore them, and even, oddly enough, children.

Bon Appetit! Cook with love!