Fish patties made from hake
1
Fish patties made from hake are a dish that will always be a perfect choice for dinner. The tender texture of these patties not only delights the taste buds but also provides the body with essential proteins. This dietary dish is rich in iodine, phosphorus, and selenium, making your plate not only delicious but also nutritious. Thanks to the minimal amount of bones in hake, preparing and enjoying these patties is a real pleasure. Want to try different variations? Try the Odessa style without bread, add vegetables, or use egg and semolina for a tender texture.
Variations
- Odessa style: without bread, with a lot of onions
- With vegetables: zucchini, carrots for juiciness
- With egg and semolina for a tender texture
Tenderness secrets
- Keep the minced meat in the fridge for 20-30 minutes before shaping
- Do not make patties too large so they don't fall apart
- Carefully turn over only once
Ingredient tips
- Thaw frozen hake in the refrigerator for 4-6 hours before cooking
- Soak bread in milk but do not squeeze completely
- Pat the fish dry well after thawing
Cooking nuances
- The pan should be well-heated for crust formation
- Fry on low heat for 2-3 minutes on each side
- Finish cooking under a lid on low heat
Ingredients for the recipe
Ingredients
Norven Frozen Skinless Glazed Hake Fillet
600 g
Onion
1 pc
Chicken Egg С1 1pc
1 pc
Tsar Khlib Ordinary Sliced Half Long Loaf 250g
3 slices
Prostonashe Pasteurized Milk 2.5% 870g
100 ml
Chumak Zolota Refined Sunflower Oil 0.46l
3 tbsp
Galychyna Extra Sweet Cream Butter 82.5% 180g
10 g
Katana Tempura Mexican Style Gluten-free Breading Mix 120g
to taste
Moryachka Grinding №1 Natural Edible Sea Salt 450g
to taste
Pripravka Ground Black Pepper 20g
to taste
Khytorok Semolina 800g
2 tbsp
Parsley Bunch 50g
1 tbsp
Bonacini Concentrated Lemon Juice 200ml
1 tbsp
Preparation steps
01
Preparing the fish — Thaw hake fillet, rinse under running water, pat dry well with a paper towel. Time: 15 min. Reference: The fish should be completely wet and ready for mincing.
02
Preparing the bread — Soak 3 slices of loaf in 100 ml of milk for 5-7 minutes, do not squeeze. Time: 7 min. Reference: The bread will become soft and soak up the milk.
03
Chopping ingredients — Mince the hake fillet in a blender or meat grinder, finely chop the onion and parsley. Time: 5 min. Reference: Mince is homogeneous, onion finely chopped.
04
Preparing the onion — Fry finely chopped onion in butter on low heat until soft and slightly golden. Time: 5 min. Reference: Onion is soft, slightly golden.
05
Mixing mince — Place the hake mince in a bowl, add soaked bread, egg, semolina, greens, lemon juice, fried onion, salt, and pepper. Mix well. Time: 3 min. Reference: The mass is homogeneous and well mixed.
06
Cooling the mince — Place the mince in the fridge for 20-30 minutes to let the semolina swell. Time: 25 min. Reference: The mince has cooled and thickened a bit.
07
Shaping the Cutlets — Remove the chilled mixture from the refrigerator, shape equal-sized cutlets with wet hands and coat them in breadcrumbs. Time: 10 min. Indicator: Cutlets are firm, hold their shape well, coating is even.
08
Frying and Finishing — Heat vegetable oil in a frying pan, fry the cutlets over medium heat for 4–5 minutes on each side until golden brown, then cover with a lid and cook for another 3–5 minutes over low heat. Time: 12–15 min. Indicator: Cutlets are golden outside, juicy inside, fully cooked.
09
Tip: Properly cooked patties should be juicy inside with a tender texture and a light golden crust. Serve with mashed potatoes, vegetable salad or with sauce. The main secret of taste is not to overcook the fish and handle it carefully.
Where to order ingredients
Select the required ingredients in one of the stores
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
