Helen
I'll probably get to these cutlets soon ...
Sens
Rada-dms, is it possible to fry K. in the Princess pizza maker on parchment without oil, what do you think?
and how, then, to adapt this technique?
Gently turn over to the other side, fry for a couple of minutes, add a couple of tablespoons of hot water, cover with a lid, reduce heat to a minimum and let it simmer for another 5-7 minutes.
Rada-dms
Sens, you can, but will they be as juicy? Then I would roll them in breadcrumbs and sprinkle them with butter on top. Although it all depends on fish and minced meat. And you first try to do it in a frying pan, you don't have to pour a lot of oil, just grease the pan, let it grab a little on one side, turn over a couple of tablespoons of water, then let it languish under the lid, doze until ready. The result will be lush and not very fried.
Although I make "Viennese Schnitzels" in Princesses, they turn out great, lush and with a crust, I have the recipe. Maybe these cutlets will also work well.
It's even interesting, but I wanted YOU, if you dare to do it, would compare ...
Sens
Quote: Rada-dms
but will they be as juicy? Then I would roll them in breadcrumbs and sprinkle them with butter on top
can add butter to minced meat?
Rada-dms
Quote: Sens

can add butter to minced meat?
You can add a small piece to the middle. My mom sometimes adds a spoonful of mayonnaise to the minced meat, then the piquancy appears! Well, here, I will wait, worry .... Only the fish must be squeezed out anyway, especially if it is frozen, so as not to fall apart, and the mince is not very liquid. And the cutlets are delicious, do not hesitate.
Rada-dms
Helen3097, Helen, I often make them, I like them cold on black bread and a spoonful of homemade ketchup or horseradish on top, maybe even orange! Come on, "get" to them, as soon as you find time, they will not go anywhere!
Sens
Quote: Rada-dms
And the cutlets are delicious, do not hesitate.
I have no doubt!
Rada-dms
Quote: Katya1234

Rada-dms,
Olya, thanks for the recipe! Cool fresh cabbage is masked there)). My daughter said that she had never eaten such delicious cutlets. And this is a high mark!
But the cutlets did not stick to me at all. The mince was kind of crumbly. Something binder was missing in him. I think this is such a mince. I bought ready-made minced cod meat at the Red Caviar store. If the cutlet turned over and did not fall apart, then then it becomes covered with a crust and everything is fine.
I will definitely cook it again according to this recipe, but from a different minced meat.

Katyusha! Delighted me at night looking! Just perked up! Thank you for appreciating the recipe, and hello to my daughter!

It is already impossible to squeeze the minced meat, this is not a fillet, so if the minced meat is liquid, then it must be weighed out like cottage cheese, and then put on the cutlets, or "stuffed" with bread. Sometimes liquid minced meat is obtained from fillets, then you need to add a spoonful of semolina or a little grated bread, let stand in the cold, the semolina will swell, and it will be easier to shape the cutlets.
Bul
Olga, cooked fish cakes today! Delicious!!!!! Especially in the metro I went to get chilled haddock!
Thank you so much!
You know, I used to try to cook almost the same recipe, but I took frozen fish, and they disintegrated and I spat! But it turns out ... the whole point is in the fish not wrung out, and I sinned that the cottage cheese is bad!
Rada-dms
Bul, Julia, thank you very much for taking the time to write a review and your observations!
I am very, very glad that everything worked out! It couldn't fail in your pens! You are just a fine fellow that was not too lazy to do everything according to the recipe for the first time! And in what did you fry the cutlets?
Tricia
Olya! So I wanted such cutlets.
Previously, our grandfather always made cutlets from white fish.

Then they tried to restore the recipe - so my grandmother could not remember - she had never fried them in her life! And we, young aunts, never asked grandfather. (It's good that I was smart enough to write down the recipe for barrel cucumbers, and write down salted mushrooms, otherwise I would have ... eh)


For some reason, we are Far Eastern all in terms of red fish, although there were heaps of pollock and navaga, and whoever not.
But I want a white fish cutlet. Tomorrow I'll go to the store with an inspection, like I saw a cute pollock ...
The recipe is, of course, bookmarked. How I can cook it, I'll write a report.

Special thanks for the nuances: during frying - with water, and about fiber or bitter cabbage and its scalding, and about the fat content of cottage cheese. For such nuances, people at master classes pay big money!
And we can thank from the bottom of our hearts and every time at a delicious meal remember the kind words of the dear authors of the recipe, wishing you all the very best and more
Katko
Thanks for the detailed nuances, too.
Well, after all, what delicious cacletus will be ... mmmm ... umnchka, she chewed such deliciousness, usefulness and showed us ..
I shake all kinds of fish in all sorts of ways, I will certainly try
Accept the sparkling declaration of love for you and your recipes
AnetKa
I did it somehow with cottage cheese and some minced chicken. I will not say that I really liked it. But I haven't tried it yet according to your recipe. Or maybe the secret is in the same cabbage
Rada-dms
Quote: katko

Thanks for the detailed nuances, too.
Well, after all, what delicious cacletus will be ... mmmm ... umnchka, she chewed such deliciousness, usefulness and showed us ..
I shake all kinds of fish in all sorts of ways, I will certainly try
Accept the sparkling declaration of love for you and your recipes
Katyusha! Thank you very much for your warm and warm attitude! I am very grateful to you for your interest in recipes and for being able to appreciate the work of another person !!
Rada-dms
Quote: AnetKa

I did it somehow with cottage cheese and some minced chicken. I will not say that I really liked it. But I haven't tried it yet according to your recipe. Or maybe the secret is in the same cabbage
It was a different recipe, not mine, but here it is the cutlets that are obtained, but unbread and juicy. Cabbage or zucchini - all one, it will turn out well!
Rada-dms
Quote: Tricia
For such nuances, people at master classes pay big money!
And we can thank from the bottom of our hearts and every time at a delicious meal remember the kind words of the dear authors of the recipe, wishing you all the very best and more
Nah, I don’t take money, I think that this should be shared disinterestedly!
And to you, my dear, many thanks - you know how to please your soul! : a-kiss: So she said that I want to sing, bake and enjoy life !!
Bul
Quote: Rada-dms
And in what did you fry the cutlets?
Olga, I beg your pardon, I did not see the question! : sorry: I fried cutlets in the princess! It's big and it turned out a lot at once! 👍 Yesterday I fried chicken cutlets according to the same recipe
Thank you for sharing your family treats with us!
Sens
Quote: Bulia
Fried cutlets in the princess!
on parchment? or simply?
Bul
Quote: Sens

on parchment? or simply?
Just like in a frying pan, I poured some oil, fried it, turned it over and the boiling water refilled the lid and closed it.
Rada-dms
Quote: Bulia

Just like in a frying pan, I poured some oil, fried it, turned it over and the boiling water refilled the lid and closed it.
Yulechka, thanks for your experience, now I'll try Princess too!
Tumanchik
I did it again. Very tasty, tender, juicy always. I don't change anything in the recipe. Is that "by eye". Thank you ! cool recipe
Rada-dms
Tumanchik, Irisha, thank you, dear, for reminding you of the recipe!
And, of course, for such pleasant words! And by eye, yes, the same! I can't even remember the recipe in which I would measure something by gram!
I also tried many options, but more often, yes, one might say, I constantly do this option, because diet cutlets are obtained, do not smell too fishy, ​​are juicy and do not lead to heartburn!
ElenaBK
Rada-dms, and you have not tried to bake these cutlets in the oven? And then there is pollock fillet, there is zucchini .... and there is also a diet ... no fried. So I adapted to bake minced meat cutlets in the oven on a Teflon rug without any oil at all, it turns out very tasty. Is it possible to cook your fishcakes in the same way, do you think?
Svetta
ElenaBKWhen my husband was on such a diet, I baked absolutely everything in the oven - either just on a baking sheet, or in a mold, half filled with water (or sauce). And without a difference, meat or fish.
I hope that Rada-dms will confirm my words.
ElenaBK
svetta, thanks for the advice-answer. I was afraid that overdried cutlets might turn out. I will definitely try one of these days. I will report on the result
Svetta
Elena, you can put cutlets (any) on a baking sheet and tighten it with foil, this is if you are afraid to dry cutlets. Without foil, it will turn out baked on top, and with foil without a crust, it’s delicious either way. I have already gone through all this, health to you!
ElenaBK
svetta, I didn't know about the foil. Thank you so much! I was taught, when you bake cutlets in the oven, cover the cutlets with sprigs of herbs from above. They give additional flavor, and do not allow cutlets to dry out. At the height of the season, I always cover the cutlets with greens. And now greens are so "dead" in stores that it is scary to use them.
Rada-dms
ElenaBK, Helen! The addition of cottage cheese "saves" these cutlets from dryness (you can add more cream), so you can bake them, but keep them in the oven without fanaticism and put them in preheated better. Cover with foil - great advice, thanks to Sveta, helped me out, otherwise I did not see the notification. In general, I have long acquired glass forms with lids, so they get a slight hint of a crust, and the juiciness does not suffer.
And she also baked them in Princess on foil with the addition of a small amount of water.
And more often I fry the cutlets like that! I literally lightly grease the pan with oil, heat it not much and spread the cutlets, boned in flour (exactly in flour for this method of frying), hold it for a couple of minutes and turn it over to the other side. After a couple of minutes (medium heat), add three to four tablespoons of hot water (broth, if any), reduce heat and cover tightly with a lid. I languish for about 15 minutes. The cutlets are lush and juicy, but taste different from the steamed ones. They are not fried in appearance, and the juice released during cooking mixes slightly with the flour in which the cutlets were rolled, slightly envelops them. Diet option, but not dry. I also "fry" meat cutlets.
Good luck, we will wait for the result!

Just don't overdo it in the oven!



ElenaBK
Rada-dms, thanks for such a detailed answer. But I have rectangular glass baking dishes with a lid. If the cutlets turn out to be a little, then I bake in them, but if, as always ... then they barely fit on a large baking sheet.
Thank you for your support, one of these days I will implement it, I will definitely report back
Rada-dms
ElenaBK, if there are a lot of cutlets, then you can put in a mold and in a lid from the mold and tighten with foil. This will make it juicier than baked in a large flat container.
ElenaBK
Finally I got the report. If you remember, the task was to bake the cutlets in the oven and not dry them out. I did not cope with this task. While the cutlets were puffing in the oven under the foil, a lot of juice came out of them. And I got cutlets in Adyghe cheese sauce, dry cutlets. It seems that I defrost the fish to the bitter end, squeezed the fish well, the minced meat even seemed a little dry to me, oh, I shouldn't have added mayonnaise to it. I have 2 explanations for this failure: I sin on the cheese that I used for minced meat, I did not like it, and of course, it would be better to fry the cutlets, sealing the juice in them.
I will repeat it without fail, but using cottage cheese and mayonnaise, I will quickly fry the cutlets, and then bring them into the oven.
We instantly dared not even a very successful version of cutlets, I will improve.
Rada-dmsThanks again for your help. I'm sure the next. since the cutlets are better.
Wand
Loved the cutlets ...since I don't really like fish cakes, I often came across some kind of bitter, something .... or with a taste .... I did not dare to try it for a long time, especially since it is difficult to buy normal fish, then it is frozen, then it is solid ice .. .. As a result, I bought a briquette in a cardboard pollock fillet at the Krasnaya Caviar chain store. (I really liked the fact that it was fillet, and not some kind of trimming, .... white, not gray, after defrosting the whole kilogram briquette there is practically no water - after the brutal squeezing of three tablespoons of spoons. Without squeezing, there was no water at all. I recommend it ..... And from the same place I recommend the squid briquette, by the way)

I did it with zucchini - the rest according to the recipe .... I liked the fact that the cutlets are soft, fluffy, without a specific aftertaste, but nevertheless the fish is felt - that is, everything is as I need it. There is taste, appearance and consistency!
She passed the zucchini together with everything through a meat grinder .... he, of course, thinned the minced meat, the cutlets were difficult to mold, but I decided that the juice of the zucchini was also healthy, so I did not change anything and squeeze the minced meat additionally.
In general, I really liked it all and ate the cutlets instantly!
Rada-dms
ElenaBK, Helen! I am sure that with your thoughtful approach everything will turn out in the best possible way! And bring your work here!
Yes, I noticed that if the collapse is replaced with semolina, then the juice is released even less!


Added Sunday Jan 29, 2017 7:32 PM

Wand, Anastasia, thank you for the detailed report! And my main gratitude and joy for the fact that the recipe came to the court!
I also often do it with zucchini, and even more often in winter, because oak cabbage is just in stores.
When I see that the minced meat is watery, I add a spoonful of semolina and let it stand in the refrigerator - the minced meat thickens before our eyes.
I totally agree about the pollock fillet you mentioned. I also opened it a couple of weeks ago, tried it once, and then immediately bought 7 packs - two for my mother, for children, for my mother-in-law and myself a couple! Very high quality product! And, by the way, she made a recipe from the neoo on the Xe box with her slight changes, so the daughter-in-law said one word: "Bomb!"
And this is the best characteristic of the fish itself, because good he never comes out of bad He.
I haven't tried the squid yet, but now, after your advice, I will definitely drop by this shop!
aprelinka
Girls, can I have a photo of your boxes of pollock? something I faintly imagine ...
I saw the recipe and immediately decided - I’ll give it to my mom, she’s my chef cutlets))) with cottage cheese just great!
Thank you, I will definitely report!
PySy and I like fish more than meat, to be honest
Vinokurova
aprelinka,
Fish cakes (family recipe)
They have a box for another 1.5 kg, but they say there is a lot of water in it
Rada-dms
Quote: aprelinka

Girls, can I have a photo of your boxes of pollock? something I faintly imagine ...
I saw the recipe and immediately decided - I’ll give it to my mom, she’s my chef cutlets))) with cottage cheese just great!
Thank you, I will definitely report back!
PySy and I like fish more than meat, to be honest
And I love them cold the next day! I put it on black homemade bread, a little horseradish on top - it turns out to be a great snack!
I'll wait for the report!
And I can take a picture of the box only after Tuesday!


Added Sunday 29 Jan 2017 9:00 PM

Vinokurova, Alenka, thanks for the photo, I also read that this is not the right quality!
But in kilogram everything is ok - uee and the mother-in-law brought us fish under the marinade when they came with my husband's father to help us with repairs.
aprelinka
Thank you! I will look for online stores !!!!
Vinokurova
Quote: Rada-dms
marinated fish,
I also made a fish from such a box under arinade.

Ol, buy sockeye bellies from them ... very tasty))) you will cook them deliciously!

nila
Olga, brought your cutlets to your court. Of course not as beautiful as yours, but they turned out very tasty. Fried in a princess pizza maker. Hoki fish, cottage cheese and zucchini from the freezer. I did everything according to the recipe, but with 1 kg of minced meat. The only thing is that I didn't bread any bread.
I liked the recipe because the cutlets are more dietary, without any lard and bread.I will do more.
Fish cakes (family recipe)
Natusichka
Nelya, did you pour oil for frying? I looked, looked, I don't see him .... Did you fry for a long time? Put them in a hot skillet?
Tomorrow we also want to make such cutlets (from hake) and also with the addition of zucchini from the freezer.
Rada-dms
Quote: Vinokurova

I also made a fish under the marinade from such a box.

Ol, buy sockeye bellies from them ... very tasty))) you will cook them deliciously!

Alenka, thank you gigantic for the information about the bellies, I will watch !!! Do you salt them? I love the bellies very much, but you can say that of all the fish, red, herring, I prefer the bellies !!
nila
Natusichka,
Natasha, I'm sorry, I didn't see your questions. And it's probably too late
I sprayed the surface with oil and smeared it with a silicone brush. There is no point in pouring it if it will gather in the center anyway.
I turn on the process when I start to form cutlets. I form and beat the cutlets and put them on the surface one by one. I begin to lay first the center (it is the weakest in the heat), then from the side that is near the handle. I have a stronger fry near the junction of the surfaces and I put it there last.
I fried about 15 minutes at high power, then turned it over, and slightly reduced the power. I don’t remember how many I’ve already fried inverted, then I kept it a little disconnected and didn’t open it.
Vinokurova
Quote: Rada-dms

Alenka, thank you gigantic for the information about the bellies, I will watch !!! Do you salt them? I love the bellies very much, but you can say that of all the fish, red, herring, I prefer the bellies !!
Yes, I'm trying to salt everything, but so far this is the only way:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=281&topic=468941.0

Here, just in case, I cooked again yesterday

Fish cakes (family recipe)

Natusichka
Reporting: cutlets are a BOMB! The husband did it completely.
Fried in a pan, show!

🔗
Rada-dms
Wow, Natusichka and Nelechka, my dear girls, how pleased they are!
I am so glad that you are now in need of diet cutlets, and, most importantly, that you got them right the first time! After all, the addition of cabbage or zucchini very dilutes the minced meat with liquid, and it happens that it is difficult to shape them. I am delighted!


Added Monday, 06 Feb 2017 9:20 PM

Natusichka, respect to my husband and my admiration! Beauties - cutlets! Feels like and loves to cook, and feed his beloved wife!


Added Monday 06 Feb 2017 09:24 PM

nila, Nelya, thanks for the excellent report, and, most importantly, for the frying technology in "Princess". They turned out so cool. I didn't fry them in a pizza maker or fried them somehow, but they came out dry. You can see it juicy with the naked eye. I'll try using your technology. THANK YOU!!!!


Added Monday 06 Feb 2017 09:26 PM

Quote: Vinokurova

: girl_wink: Yes, I'm trying to salt everything, but it turns out so far this is the only way:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=281&topic=468941.0

Here, just in case, I cooked again yesterday

Fish cakes (family recipe)

Alenka, she cut everything, the option is excellent, I will definitely repeat it, especially since my husband has noticed your report, and he loves pots very much!
Agata
Rada-dms, cutlets, how good it is, very tasty. Thank you from the whole family.
I still need to work on the form, because the minced meat was a little thin, I was in a hurry. Made from hake.
They are in my saucepan filled with Fish cakes (family recipe)
Thanks again. now the cutlets will be cooked only according to your recipe.
Rada-dms
Agata, Natalya, the cutlets are amazing! Thanks for the praise! And the form turned out to be normal! Here it depends on the fish and the quality of the freezing, sometimes you have to squeeze the fillets. Special thanks for the link to the sauce, very impressed! Since you say that it goes well with cutlets, I will definitely cook it! Good luck, rest and peace!
Natusichka
And we are again with cutlets! We liked them very much! My husband made a sauce for them: kefir, sour cream, French mustard, salt, sugar, garlic and horseradish. It goes well with these cutlets.
And on the sly, I added some pickled plum syrup to the sauce! Well, it turned out very mentally!

Thanks again and again for the recipe! Now our Dotsya makes only these cutlets!
marina-mm
OlgaThank you so much for the fish cakes recipe. We liked it very much.
Friends presented minced meat frozen from their own caught fish, like pike.
I counted everything at 800 g, only the Dutch cheese was and I forgot the greens. Fried in a pizza maker.
The result is excellent. Here.
Fish cakes (family recipe)
Rada-dms
Quote: Natusichka

And we are again with cutlets! We liked them very much! My husband made a sauce for them: kefir, sour cream, French mustard, salt, sugar, garlic and horseradish. It goes well with these cutlets.
And on the sly, I added some pickled plum syrup to the sauce! Well, it turned out very mentally!

Thanks again and again for the recipe! Now our Dotsya makes only these cutlets!
Natusechka, but I haven't tried the combination of horseradish with garlic - thanks to my husband for interesting taste ideas and combinations! And for you a little touch - sometimes the syrup poured into the sauce on the sly makes the evening! I'll keep it on mind!
I am happy that the recipe is now in use!


Added Thursday, Feb 16, 2017 9:20 PM

marina-mm, Marinochka, thank you for such a beautiful report and for showing me in Temko!
Maybe someone else will dare to try this combination! And the cutlets are beautiful, it is clear that they are juicy! I still need to try to cook them in Princesses! It's convenient!

"Thank you" failed, well, there will be two then later!

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