Fish cutlets without bread
Fish cutlets without bread - the ideal choice for those who want to combine healthy eating with taste indulgence. These cutlets are not just healthy, but also incredibly delicious thanks to the use of starchy potatoes instead of bread. Potatoes, rice, or semolina, replacing bread in this recipe, add tenderness and lightness to the cutlets. And the grated cheese provides a unique flavor bouquet that will not leave even the most demanding gourmets indifferent. Prepare these cutlets to delight yourself and your family. They not only look great with an appetizing golden crust but also remain juicy inside.
Variations
- With potatoes and cheese - the most common option with the addition of grated cheese
- With zucchini or pumpkin puree - for a lighter version with more vegetables
- With rice and semolina - tender and airy consistency without egg
Secrets of tenderness and flavor
- Chill the minced fish in the freezer for 15-20 minutes before forming the patties - the fish juice and cream crystallize
- Use egg whites separately, beaten into a firm foam - they add lightness
- Chop the fish into small cubes or grind briefly in a meat grinder
Ingredient tips
- Choose white sea fish: hake, cod, pollock - they have tender meat
- Use starchy potatoes - they provide the best binding quality
- Hard cheese adds flavor and helps the cutlets hold their shape
Culinary nuances
- Do not soak fish in water for too long, as it may lose flavor
- Heat the oil until you see a light smoke - the cutlets will fry evenly
- Fry cutlets at medium temperature for 8-10 minutes until golden crust forms
Ingredients for the recipe
Ingredients
Fillet pollock frozen
600 g
White Potatoes
300 g
Onion
1 pc
Garlic
2 cloves
Yasensvit Molodilny Chicken Eggs С0 6pcs
1-2 pcs
Komo Gouda European Cheese 45% 185g
50 g
Deco Potato Starch 200g
1 tbsp
Parsley Bunch 50g
4 sprigs
Moryachka Natural Food Sea Salt 500g
to taste
Fine Life Ground Black Pepper 20g
to taste
Shhedryj Dar Refined Sunflower Oil 500ml
3 tbsp
Preparation steps
01
Preparing potatoes — Peel the potatoes, cut into large pieces, and boil in salted water until cooked. Time: 15 min. Benchmark: Potatoes easily pierced with a fork.
02
Making mashed potatoes — Drain the water and mash the potatoes into a smooth puree. Time: 3 min. Benchmark: Uniform consistency without lumps.
03
Preparing fish — Rinse the fish fillets, pat dry with a paper towel, and cut into small cubes. Time: 5 min. Benchmark: Cubes sized 0.5-1 cm.
04
Preparing onion and garlic — Peel the onion and garlic, finely chop or grind through a meat grinder. Time: 3 min. Benchmark: Finely chopped uniform pieces.
05
Making fish mince — Mix the chopped fish with onion and garlic, add grated cheese, starch, and finely chopped parsley. Time: 5 min. Benchmark: A uniform pasty consistency.
06
Chilling the mince — Chill the mince in the freezer for 15-20 minutes so the fish juice and ingredients "set" from the cold. Time: 20 min. Benchmark: The mince is slightly firmed and easier to shape.
07
Shaping and Frying — Remove the chilled mixture, shape the cutlets with wet hands, place them in a preheated pan with vegetable oil and fry over medium heat for 4–5 minutes on each side until golden brown, then cover and cook for another 3–5 minutes if needed. Time: 12–15 min. Indicator: Cutlets are golden outside, hold their shape well, tender and fully cooked inside.
08
Tip: Serve the cutlets hot with your favorite side dish - mashed potatoes, rice, or couscous. They can be served with lemon, herbs, or a light sauce. The cutlets remain juicy thanks to the fish juice and potatoes, which retain moisture.
Where to order ingredients
Select the required ingredients in one of the stores
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