Pike cutlets - 8 recipes

Recipe 1. Classic

There is an unspoken rule in cooking: to make a dish perfect, use fresh ingredients. Especially when it comes to minced fish. It is not recommended to store it in the fresh air for a long time.

Also be careful when using spices. The fewer spicy ingredients, the more delicious and original the pike cutlets are. We offer a step-by-step recipe for classical technology below:

Components:

• Sirloin – 0.5 kg;
• Onion – 1 pc.;
• Egg – 1 pc.;
• Lard – 0.1 kg;
• Rusks – 100 gr.;
• Cilantro – 4-5 sprigs;
• Milk – 0.1 l.;
• Salt, pepper, vegetable oil.

Pike cutlets are a very tasty recipe

Cooking technology:

1. If using a whole carcass, separate the fillet parts to make boneless pike cutlets. The recipe for minced meat is quite simple.
2. Peel the onion, chop the cilantro.
3. Pass the fish fillet through a large grinder, and the onion and lard through a fine grinder.
4. Add the crackers and pass everything through the fine grinder again.
5. Add the herbs along with salt and pepper.
6. Break the egg, add milk, mix the ingredients. Add the egg mixture to the minced meat.
7. Mix all the ingredients together and quickly beat the minced meat into pike cutlets. The recipe with photo demonstrates the proper consistency.
8. Divide the mass into small portions and form flat balls.
9. Roll the cutlets in breadcrumbs and fry over low heat for 3 minutes on each side.

With zander

Value: 220 kcal per 100 g, used - 60 / 40 / 20. Time - 30-40 minutes. If you follow the recipe step by step, the cutlets will turn out very tasty and juicy. What you need to prepare:

• Onion - 1-2 pcs.
• Salt, pepper - to taste.
• Pike - 0.5 kg.
• Pike perch - 0.5 kg.
• Egg - 1 pc.
• Lard - 30 gr.
• Milk - 150 ml.
• Butter bun - 1 pc.
• Oil - 50 gr.

1. The fish is cut, the entrails are removed, and minced meat is made. Next, the bun is soaked in milk (for 5-7 minutes), excess liquid is removed, and placed with the minced meat. Onions and lard also pass through a meat grinder, after which they are mixed in the base.
2. To keep the cutlets together, add step by step: egg, pepper and salt or other seasonings. You need to mix the mixture well with your hands or pass it through the blender again.
3. The cutlets are formed, after which the frying pan with oil is heated. The products are coated in breadcrumbs and placed in a frying pan. To seal in the juice, fry them on each side for 30 seconds. Next, let it simmer under the lid for 10 minutes over low heat.

Recipe 2. Pike cutlets with vegetables

You can enjoy the classic recipe for making cutlets for an infinitely long time. But if you want variety, fry pike cutlets with beets and carrots. Recipes for preparing minced meat are more labor-intensive than classic ones. But the finished cutlets acquire a slightly different taste. It's nice to solve it at a family dinner.

Components:

• Loin parts from one kilogram pike;
• Bulbs – 2 pcs.;
• Carrots – 1 pc.;
• Beets – 1 pc.;
• Egg – 1 pc.;
• Milk – 3 tbsp. l.;
• Rusks – 100 gr.;
• Spices, vegetable oil.

Pike cutlets with vegetables

Cooking technology:

1. With vegetables you get flavorful pike cutlets. Cooking recipes may vary, but we use oven-baked vegetables.
2. Since baking takes time, we start with them.
3. Use small vegetables. Wash the carrots and beets, dry them, bake in the oven until ready.
4. Peel the onion, cut into small cubes and fry until half cooked. Do not fry the onions, otherwise the pike fish cakes will be bitter. The recipe for cooking onions is simple: stir regularly while frying.
5. Pass the pike pieces through a meat grinder twice. First remove the bones and cut off the skin.
6. Combine the fried cooled onion and minced meat. Add spices (dried herbs, herbs, pepper) to the meat and salt.
7. Beat the egg in a bowl, add milk and stir. Enter mass k
8. minced meat, add crackers and mix all ingredients.
9. Form small pike cutlets from the prepared minced meat. The recipe with photos of step-by-step preparation demonstrates the optimal form.
10. Fry the cutlets for 2-3 minutes on each side. While the portions are frying, peel the cooled vegetables and cut them into slices.
11. Place the finished cutlets on a baking sheet. Place slices of vegetables nearby.
12. Bake in a preheated oven for 20 minutes.

Ingredients:

Recipe 3. Pike and cottage cheese cutlets

If you are a lover of extraordinary cuisine, then you should try pike curd cutlets. A step-by-step recipe with photos will help you create this masterpiece. Serve the finished dish with a side dish of potatoes or vegetables.

Components:

• Pieces of pike meat – 0.3 kg;
• Cottage cheese – 0.2 kg;
• Eggs – 2 pcs.;
• Flour – 50 gr.;
• Salt, spices, 3 cloves of garlic;
• Butter – 100 gr.;
• Oatmeal – 50 gr.

Pike and cottage cheese cutlets

Cooking technology:

1. Remove bones and skins from the meat to create tender pike cutlets.
2. A recipe with photos of step-by-step preparation will not take much time.
3. Peel the onion.
4. Chop the trimmed meat with a knife. Finely chop the onion. Combine the ingredients: fish, onion, cottage cheese and mix well.
5. Break the eggs into a bowl, whisk with salt and spices. Add to the minced meat, stir. The minced meat should be as homogeneous as possible.
6. Form small cutlets from minced pike. The recipe is simple: wet your hands with water, separate a small piece of minced meat, roll it into a ball, and flatten it with your palms. Place a piece of butter inside each one.
7. Roll the resulting tortillas in flour with oatmeal.
8. Fry in a frying pan. While frying, add chopped garlic to the surface of the pan.

Steamed pike cutlets - a simple recipe at home

For those who are sensitive to their health and small children, the dietary method of steaming is suitable. Semi-finished pike can be frozen and cooked if necessary

Ingredients:

• Pike – 1000 g
• Onion – 200 g
• Carrots – 100 g

Preparation:

Fillet the pike

Separate from skin and bones

Grind through the meat grinder twice to remove the remaining small bones. We drive onions and carrots into the resulting minced meat

Add salt, pepper, mix. Shape into balls, bread in flour

Cook in a double boiler or multicooker on steam mode for 15 minutes

Place the remaining cutlets in the freezer. Once frozen, we put it in a bag and take it out when the need arises.

Recipe 4. Diet pike cutlets

For those who care about healthy eating, pike cutlets in the oven will be a godsend. The recipe for this dish is absolutely simple and can be easily mastered by young housewives. All you need is a little time and a set of ingredients. After some time, your apartment will be filled with the pleasant aroma of baked cutlets. Now we will tell you how to prepare pike cutlets according to a step-by-step recipe that will whet the appetite of even a well-fed guest.

Components:

• Pike meat without skin – 1 kg;
• Onion – 2 pcs.;
• White bread – 150 gr.;
• Rusks – 1 package;
• Lard – 150 gr.;
• Milk – 120 ml;
• Garlic, dill, pepper, salt.

Dietary pike cutlets

Cooking technology:

1. Turn on the oven to preheat.
2. Cut off the crust of the bread and pour milk over it.
3. Cut the lard into small cubes without skin.
4. Peel the onion and cut into quarters.
5. Remove the skin from the pike meat and remove the bones so that even children can eat pike cutlets. The recipe with photo demonstrates the technology.
6. Pass the prepared ingredients through a meat grinder twice.
7. Add spices, crushed garlic, and salt to the minced meat.
8. The meat mass needs to be mixed and lightly beaten.
9. Form into portioned patties using hands soaked in water.
10. Grease a baking sheet and place pike fish cutlets in rows. Recipes for cooking in the oven recommend using a low temperature. A sufficient value is 180 degrees. To form a crust, you can raise the temperature to 200 5 minutes before turning it off. But it is better to use the appropriate function (convection).
11. In 30-40 minutes the cutlets will be ready.

Classic recipe for pike fish cutlets

Usually all people use beef, lamb or chicken to make cutlets. But few people know about using pike for this dish. After all, it is used to produce delicious cutlets that can be cooked in a frying pan, in a double boiler, or in the oven. A slow cooker can also be used. The cutlets are very tasty when cooked with sauce.

The following option is effectively used not only as a food for adults, but also for children and patients following a certain diet.

Here you need to prepare:

• — 1000 g of pike carcasses;
• — butter 50 g;
• - onion;
• - bread;
• - egg;
• - salt and pepper.

How to cook:

1. Fill the loaf with boiled water to completely soften it. After this, chop the onion. We begin to clean the pike. We remove all unnecessary parts. We get rid of cartilage and bones, fins and tail with the head.
2. We send the softened and squeezed bread together with pieces of fish into a meat grinder. Put butter there too.
3. Then mix the minced meat with the egg. Add spices and onions to this mixture. The resulting mass mixes well.
4. They begin to form the cutlets. After this, they need to be placed in a plate with breadcrumbs or flour.
5. They are then placed in hot oil and fried. But in this case, the capabilities of a double boiler will be used. Twenty minutes is enough for them to be ready.

Recipe 5. Cutlets with cheese

Children are a special category of consumers. It is important to please them. Especially when it comes to fish dishes. This recipe will tell you how to deliciously cook pike cutlets. The secret to success is simple - there must be a surprise in them. What makes teeth strong and healthy? Of course cheese! We will use it as a surprise.

Components:

• Pike meat – 1 kg;
• Egg – 1 pc.;
• Onion – 1 pc.;
• Hard cheese – 200 gr.;
• Spices (nutmeg, ground bay leaf), salt;
• Vegetable oil, semolina.

Fish cutlets with cheese

Cooking technology:

1. This technology produces truly delicious pike cutlets.
2. The recipe includes a minimum of spices. This will preserve the pleasant taste of the fish.
3. Pass the cleaned meat through a meat grinder twice.
4. Peel the onion, chop it, lightly fry it in a frying pan. If children refuse to eat onions, run them through a blender. The gruel will impart juice and flavor to the cutlets, but will go unnoticed.
5. If the minced meat turns out to be moist enough, prepare a recipe for pike cutlets without lard. If the consistency is a bit dry, twist only 100 grams of lard on a fine mesh.
6. Add spices, salt.
7. To make the finished cutlets tender, beat the minced meat.
8. Grate the cheese.
9. Form a flat cake on your palm. Place a pinch of cheese in the middle and wrap so that the minced meat covers the cheese on all sides.
10. Bread each one in semolina and place on a baking sheet. If the cutlets are for children, it is better to bake them in the oven. You can also fry in a frying pan until done. Then simmer under the lid with a bay leaf for 5-10 minutes.

With fried onions

Allow 30 minutes for preparation. Energy value: 270 kcal per 100 g, USED 70 / 50 / 25. What ingredients you need:

• Onion - 1-2 pcs.
• Salt, pepper - to taste.
• Pike - 1 kg.
• Egg - 1 pc.
• Milk - 150 ml.
• Bread (white) - 2 pieces.
• Lard - 30 gr.

1. The pike is cut, the bones and backbone are removed, and the pieces are placed in a meat grinder. Next, the bread is soaked in milk. At this time, the onion is cut into cubes and sautéed in a frying pan with melted lard.
2. Bread is added to the pike fillet; excess milk must be removed from the pieces. Combine everything with fried onions, add salt and pepper, and an egg. Everything is kneaded well with your hands and cutlets are formed.
3. If you cook in the oven, preheat it to 150 degrees. Next, the cutlets are placed on a baking sheet greased with oil. Prepare - 30 minutes. If in a frying pan: it is preheated with oil, each cutlet is fried over high heat for 30 seconds on each side. This is necessary in order to seal the juice. Next, the dish is left to simmer over low heat until cooked (about 15-20 minutes). You can serve with fresh herbs and mashed potatoes.

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