Pike cutlets
Description
To prepare delicious pike cutlets, you need to know a few secrets described in this photo recipe. If you follow the instructions precisely, you'll be pleasantly surprised by the tender and fluffy taste of these pike cutlets. Even children adore such delicate cutlets, although, for example, they may not be fond of meat ones. Of course, much also depends on the freshness of the pike—the fresher the fish, the tastier the cutlets. Good luck and enjoy!
Instructions
- 1
Step 1
Meet our pike. I had a whole one — the bones and head were used to make fish soup, and the tender part was turned into minced filling.
- 2
Step 2
So, we prepare our minced fish using the proven old-fashioned method—grind fillet pieces of fish through a meat grinder.
- 3
Step 3
And these are smoked meats. We also grind them through a meat grinder (even twice, if desired) and add to the minced meat.
- 4
Step 4
Add to the minced meat finely chopped onion sautéed in vegetable oil.
- 5
Step 5
Finally, add the white bread soaked in cream to the meat mixture. Mix everything together; if the mixture turns out uneven, grind it once again.
- 6
Step 6
Finally, add finely chopped dill, salt, and pepper to the meat mixture.
- 7
Step 7
Form small patties from the resulting mince. Ideally, they should be about 6-7 cm in diameter, meaning truly small ones.
- 8
Step 8
We coat each patty thoroughly in breadcrumbs.
- 9
Step 9
And fry in vegetable oil until cooked - about 5 minutes on each side. Done!