During the Soviet Union, in all public canteens of different ranks and levels (and even in restaurants) there was an unchanged "fish" day. Why was this needed? Scientists have long identified fish in all its cooking options as a product useful to the human body, carrying many essential vitamins and other substances. Steamed diet fish cakes were one of the first places on the menu compiled by nutritionists. We will try too!
Steamed fishcakes: the main recipe
These tasty and healthy cutlets can be made from any fish: whether it is cod, pike, pollock, herring, catfish. And to steam them is much more pleasant to cook, since they produce much less harmful substances that occur, for example, when frying foods. Steamed fish cakes in a slow cooker (or in a water bath) contain a minimum of calories, which allows you to use them without much risk to get extra pounds of weight that no one needs.
Product selection
So, we begin with the choice of products. As is known from the works of the classics, “sturgeon is never second fresh” (like any other fish). Therefore, the main criterion is the absence of extraneous odors and the appropriate appearance of the raw materials from which you will prepare. The exception is those recipes where the use of a canned product is intended. If the fish is fresh-frozen, it should be frozen no more than once (this can immediately be detected by appearance). Also pay attention to the expiration date and the expiration date of the fish.
Another important point
Steamed fishcakes are cooked quickly, but still they do not need to be undercooked. Therefore, culinary experts advise steaming cutlets well before serving. Then all possible microorganisms and parasites contained in the raw materials will be completely neutralized.
Ingredients
We need: fish fillet (for example, cod) - 600-800 grams, a couple of raw eggs, onion, white loaf (two slices), 0.5 cups of warm milk, a little flour, spices.
Cooking
Soak the slices of the loaf with warm milk. Grind the fish fillet in a meat grinder along with the onion (you can do this procedure in a blender). Beat the egg slightly in a separate bowl. Add to the minced meat, consisting of fish, onions, a loaf of milk. Knead our minced meat thoroughly in a large bowl. Next - salt and pepper to taste (you can add chopped fresh herbs). Stuffing is in full readiness! Now we form small cutlets from it (large and flat - it’s better for frying, and just such a size is good for steaming). Bread semi-finished products in flour or special breadcrumbs. If you wish, you can distribute in portions, put part of the semi-finished products in the freezer. They are stored there for quite some time. And from half the mincemeat, cook cutlets immediately. We will tell a little later about the method of cooking fish steaks in a slow cooker. In the meantime, another option.
Hake fish cakes . Recipe
Hake - fish is not very expensive, one might say budget. Pollock fillet and headless hake! And remember, remember those distant Soviet times? Well, those who do not suffer from nostalgia for various reasons - subjective and objective - probably saw this fish at least once on the shelves of fish departments of supermarkets. We bring to your attention hake fish cakes. The recipe is quite simple, and the components of the dish are available for any family budget! Such a dish can be cooked even several times a week, observing traditional fish days.
Ingredients
We will need: five carcasses of a hake without a head, medium-sized carrots, two onions, one raw egg, 0.5 loaves of white bread, a glass of milk, salt and spices.
Cooking
At the hake we separate the tail, the fins and the ridge, make the fillet. Peel the onions and carrots and cut into small pieces. Grind the fillet in a meat grinder or blender with vegetables and bread soaked in milk. Pour in the same raw egg. We get a homogeneous mass for the preparation of cutlets. It must be thoroughly knocked out, this makes the final product more magnificent. We form small cutlets, slightly roll them in flour or breadcrumbs. The semi-finished product is ready, you can proceed to the final stage of cooking. A little secret: some housewives use semolina to prevent minced meat from falling apart. It is enough to put a couple of large spoons of semolina at the mixing stage, and as a result your cutlets will become stronger.
In a slow cooker
Steamed fishcakes in a slow cooker can generally be cooked every day! First, we build the minced meat using one of the methods described above. Feel free to improvise by adding various vegetables to the composition, because their combination with fish is very useful for the human body. Try to take the fish not too oily so that the fat does not ooze from the meatballs, this makes them loose and, to put it mildly, not quite dietary. Suitable hake, pollock, pike, salmon.
And now, in brief, directly on how to cook steamed fish cakes in a slow cooker. After you have formed the semi-finished products, you need to pour one and a half glasses of water into the multicooker bowl (for example, Polaris). We put allspice and bay leaf. We put the ceiling on top, put the patties on it so that they do not touch each other. We turn on the mode “Steaming”. Cook for 20 minutes. After the signal we get the cutlets and eat. Secret: you can use special muffin tins to make cutlets. The dish will turn out juicier in them and certainly will not fall apart!