If you want to prepare a tasty and healthy dish, these fish patties will be a great alternative to regular meat patties. Thanks to the addition of potatoes and semolina, they are incredibly tender and juicy. It is very easy to prepare them, and the result will exceed all your expectations!
This recipe has become a real savior for me when I need to feed my family quickly and healthily. I love how simple and reliable it is. Try making these tender fish cakes and be sure to add your own twist – maybe this is how you will create your own family favorite.
Serve the fish cutlets on the table with light vegetable salads (cucumbers, tomatoes, lettuce with olive oil and lemon). Also – with boiled or baked vegetables (broccoli, cauliflower, carrots).
The dish goes well with mashed potatoes or buckwheat porridge. And they are also delicious with sauces: tartar, sour cream and garlic or just sour cream with herbs.
One portion (3-4 patties) contains approximately 320-380 kcal. Thanks to potatoes and semolina, cutlets are quite filling, but at the same time lighter than classic meat cutlets. If you want to reduce the calorie content, bake the cutlets in the oven at 200°C for 20-25 minutes instead of frying.
Ingredients
- Fish fillet (without skin): 500 g
- Potatoes: 2 medium pcs.
- Semolina: 2 tbsp. l.
- Egg: 1 pc.
- Onions: 1 pc.
- Salt: 1 tsp
- Dill: ¼ bunch
- Breading crumbs: 3-4 tbsp.
- Vegetable oil: for frying
How to cook fish-cutlets
Wash, peel and boil the potatoes in salted water until tender (about 15-18 minutes). Drain the water, cool slightly and mash into a puree. Do not make it too liquid – the puree should be quite thick. Tip: let the potatoes cool completely so that they do not “cook” the egg in the minced meat.
Preparation of minced fish
Wash the fish fillet, dry it and cut it into large pieces. Peel the onion and cut it into large pieces. In order not to cry when cutting onions, lubricate the knife with lemon juice. In the bowl of a blender or food processor, first put the onion, then the fish fillet, salt and pepper. Beat everything to the state of homogeneous minced meat (do not turn it into porridge – small pieces of fish will make the cutlets juicier).
Add cooled mashed potatoes, raw egg and semolina to the fish mass. Beat well again or mix thoroughly. At the last stage, add finely chopped fresh dill and gently mix with a spatula. If the minced meat is too liquid, add a little more semolina. My advice: let the minced meat stand for 10 minutes in the refrigerator – the semolina will swell and the cutlets will hold their shape better.
Formation of cutlets
With moistened hands, form small oval or round patties (about 60-70 g each). Generously roll each cutlet in breadcrumbs on all sides to form an even crust. Put the finished cutlets on a board or plate. I love this moment — when all the patties are neatly laid out and waiting for their turn in the pan.
Frying
In a large frying pan, heat the vegetable oil over medium heat. Lay out the patties in batches (not tight, so that it is convenient to turn over). Fry for 3-4 minutes on each side until a beautiful golden brown crust. Do not make the fire too strong so that the cutlets have time to fry inside. Check readiness by breaking one cutlet — the meat should be white and dense.
Place the finished fish cutlets on a plate lined with paper towels to remove excess fat.
We offer another delicious recipe for meatballs. Tender veal cutlets are juicy, soft and easier to digest than pork or beef. Due to the delicate taste of veal, the dish goes well with various side dishes and sauces. This is a great option both for a casual lunch and for a more sophisticated menu.
You can also prepare beef stroganov with porcini mushrooms according to our recipe. The dish combines tender meat with a rich mushroom aroma. The creamy sauce makes the dish especially soft and exquisite in taste. This is an ideal option for a hearty dinner or a festive table that guests will definitely like.