Minced hake. German hake cutlets. Chopped cutlets with corn

Well, let's have a fish day today? Once upon a time it was Thursday at school. Now we can make a fish dish ourselves, without waiting for a certain day of the week, and these will be cutlets from minced fish hake. My daughter has been asking for a long time to make her fish cutlets like at school. And so we bought ready-made minced meat with her. Of course, I’m not a fan of store-bought minced meat, but here it was necessary to urgently resolve the issue with cutlets, and it was minced fish at a promotional price that caught my eye. Why not buy it? Nevertheless, there is a website where you will have to first prepare the minced meat yourself.

When the cutlets were fried, my daughter confirmed that this is exactly what they cook at school. And that's exactly what she likes. I realized that they are made from ready minced meat. The cutlets have a slightly sweet taste. Perhaps there is some kind of additive in the minced meat. My conclusion is that sometimes you can buy minced meat in the store, but it’s better to cook it yourself. Then you know for sure that except fish fillet there is nothing there. But in the store you come across small bones. Let's return to the recipe for fish cutlets.

Recipe information

Ingredients:

• minced hake – 500 g
• chicken egg – 1 pc.
• white wheat bread – 2-3 slices
• milk or water – ½ tbsp.
• pepper, salt
• onion – 1 pc.
• vegetable oil
• flour if necessary.

How to cook:

1. 
   Soak the bread in milk. Then squeeze it out and grind it together with the onion in a meat grinder. Put it all in a deep bowl.
2. We also send minced hake here. Let me remind you that I have it ready. But doing it yourself is not difficult. You just need to separate the hake fillet and twist it.
3. 
   Add one egg.
4. 
   Salt and pepper.
5. 
   Mix the resulting minced fish for cutlets thoroughly, beating it against the sides of the bowl to obtain a homogeneous mass. If you see that the minced meat is runny, you can add a couple of tablespoons of flour. And mix well with flour.
6. 
   Heat up the frying pan. Pour vegetable oil into it. Wet your hands in water and form cutlets. Place them in a frying pan and fry first over high heat until golden brown.
7. 
   Then turn it over and fry over high heat until the products are slightly browned and crusted, then reduce the heat and fry the minced hake cutlets until cooked. You can cover it with a lid.
8. What is usually served with fish cutlets? Of course, potatoes. Can be cooked as a side dish mashed potatoes, do stewed potatoes or bake country-style potatoes in the oven. Less commonly served as a side dish boiled rice. Or you can make a lighter dietary side dish - vegetable stew. And if you prepare a sauce for this dish, for example, Bechamel, sour cream, vegetable or tomato, the dish will become even tastier. Choose for yourself what to serve the fish cutlets with. Bon appetit.
   
   

If meat cutlets are the path from complex to simple, then with fish cutlets it’s the opposite. To properly fry a piece of meat, you need a lot of time and a certain culinary dexterity, so it’s easier and faster to grind the minced meat. Fish, on the other hand, is easier than ever to fry - and it’s not easy to decide on fish cutlets when there is a temptingly easy way. But it’s still worth cooking them, because the cutlets contain a whole range of flavors that a standard and always identical piece of fish fillet in batter cannot compare with.

Ingredients

• hake carcass 350 g
• 2 pieces of dried loaf or white bread
• 50 ml milk
• 1 onion
• 0.5 eggs
• 1 tsp. vegetable oil
• 1 tbsp. l. flour
• pepper
• you will also need flour for breading and oil for frying

Preparation

1. Defrost the hake carcass in air and squeeze well from the water. Separate the ridge, cut off the fins, remove the entrails and wash the carcass. You can leave the skin if your meat grinder can handle it, otherwise it is better to remove it immediately so as not to fish out unground pieces from the minced meat later.

2. Soak dried bread in milk shortly before adding to the minced meat.

3. Prepare an onion for minced meat.

4. Pass the bread, onions and fish meat together through a meat grinder or grind in a food processor. You should get cool minced meat.

5. Beat the egg and pour some into the minced meat, being careful not to make it too liquid. Also add vegetable oil. Salt and pepper. Form into cutlets and roll them in flour. If the minced meat turns out too sticky, you can add a little flour inside.

Fry the cutlets in a well-heated frying pan with a lid.

The best side dish for this dish is mashed potatoes and rice. You can serve fish cutlets with vegetable salad.

Note to the hostess

1. Hake minced meat usually sticks to the internal parts of the meat grinder, making grinding difficult. To prevent this, the socket and screw are lubricated with vegetable oil. It is advisable to put a piece of bread into the meat grinder first, followed by fish and onions.

2. After rolling in flour, the crust of the fish cutlets will be thin and smooth, and if you sprinkle them with coarse breadcrumbs, it will be denser, textured and crispy. The housewives themselves will decide which breading to prefer, but it is necessary to use it to ensure the juiciness of the products.

3. After defrosting, you can put a not too heavy pressure on the hake carcasses, then excess liquid will come out of them, which spoils the minced meat and prevents it from achieving its optimal consistency.

4. It is known that fish and rice are a favorable combination both in terms of taste and digestibility. Therefore, boiled rice cereal is often added to ground hake. In this case, only vegetable side dishes are served with the cutlets.

5. The best way To spoil minced fish, season it with garlic: the classic flavor of the dish will be completely distorted. But lemongrass, on the contrary, will improve it. A couple of stems are sent along with the rest of the ingredients into a meat grinder or, finely chopped, dipped into heated oil. It will be saturated with aroma and transfer it to the cutlets.

Constantly changing, as different types of fish are used for cooking. And everyone knows that not every fish will go well with other ingredients in order to combine with them to give gourmets a wonderful taste.

A little history

Initially, the preparation of fish cutlets began in Japan and China. Residents of these countries literally idolize seafood and consume them in large quantities. This behavior is very understandable, because seafood contains a huge amount useful substances and various minerals. By consuming seafood, a person can get rid of many even chronic diseases, lower blood pressure and blood sugar levels. Because of such a wide variety of beneficial properties, we will prepare fish cutlets from hake. This fish is “found” in Russia, and it is quite easy to find it by visiting any nearest store.

What do we need?

Before preparing fish cutlets, let's prepare all the ingredients, and we will need a fairly large amount of them. First, let's determine how much fish we need for the cutlets. It is better to clean the fish from skin and bones. In order not to pull out the bones, since this is too long and a nervous task, you should buy only hake fillets. We will need about 500 grams of it. Also, the recipe for fish cutlets includes one carrot, onion (1 piece), one egg, loaf or white bread in milk and breadcrumbs.

Cooking process

Before you start preparing the cutlets, you need to soak the bread or loaf in a small amount of milk to then add it to the minced fish. This will give the cutlets special tenderness and juiciness. Now we begin to turn the fish cake recipe into reality. As soon as the fillet has defrosted a little, grind it in a meat grinder and leave it for a while. Cut the carrots and onions into several pieces and fry in a frying pan with the addition of vegetable oil. After they have browned a little, we turn them over too. After making sure that the bread has already been sufficiently saturated with milk, we pass it through a meat grinder. Add one egg, salt, pepper and spices. You can also add finely chopped dill.

Final stage

We take a small amount of minced meat and form our cutlets from it. Roll them in breadcrumbs and place them in a heated frying pan with the addition of vegetable oil. Fry without a lid to form a crispy crust.

Conclusion

As you can see, the recipe for fish cutlets is very simple and accessible to everyone. I must say that it is absolutely no different from preparing ordinary meat cutlets. Finished goods Cool slightly and serve with any side dish. Believe me, the resulting dish will delight you and your loved ones with its taste and magnificent smell. The cutlets are moderately fatty, so women don’t have to worry about gaining weight from them. Not only will you not gain weight, but you will also saturate your body with useful minerals and vitamins, which fish contains in huge quantities. And finally, one more tip: be sure to clean the fish from skin, vertebrae and bones. There should be no bones in the cutlets at all!

Any housewife wants to make dinner for her family not only tasty, but also varied. For those who are already tired of meat, you should pay attention to no less useful product- fish. You can prepare a huge number of delicious dishes from it. One of the most popular fish representatives among consumers is hake.

Beneficial features

Hake is a low-fat variety of fish of the cod family, which contains a huge amount minerals, such as: iodine, phosphorus, calcium, magnesium, iron and others. It is rich in vitamins A, C and B, as well as omega-3 and fatty acids, so doctors recommend including it in children’s diets. Like animal meat, fish also contains a large amount of protein, which is the main food for our muscles. Nutritionists include this type of fish in the diet of all those losing weight, since it is non-caloric: only 86 kcal per 100 grams of product.

Eating dishes from this fish is considered a good prevention for many diseases. For example, it is especially useful for people with problems with the endocrine and nervous systems, as well as for diabetics (lowers blood sugar levels).

Those who are tired of fish cooked the same way should try making hake cutlets. To make the dish juicy and very tasty, you should know a few useful tips.

1. For fish cutlets, it is better not to buy a whole fish carcass, so as not to bother with bones - you should purchase ready-made fresh frozen fillets. Fish should be defrosted in the refrigerator, placing it in the lower part of it. It is not recommended to leave the fish to defrost at room temperature, or to use microwave ovens for this.
2. To make the cutlets softer, you need to make minced meat in a meat grinder using a large attachment.
3. Due to the fact that hake is a low-fat type of fish, when preparing cutlets from its minced meat, you need to add more onion to make the cutlets more juicy.
4. Can be added to minced fish butter or a little lard. This will make the structure of the cutlets even juicier.
5. Before you start frying the cutlets in a frying pan, you need to prepare the breading for them. It can be flour, semolina, crackers - at the chef’s choice.
6. The best side dish for fish is potatoes and rice. You can also prepare a salad and some sauce.

Recipes

Fried in a frying pan

For those who want to make hake cutlets, you need to buy half a kilogram of deboned fish, take eggs (1 piece), one piece wheat bread, half a glass of milk, a small slice of lard, sunflower oil, ground crackers (for breading), spices.

Using a meat grinder or blender, make minced meat from the fillet, to which we add chopped lard. Cut the bread into small pieces and pour milk on top. After the milk has been absorbed, add the bread to the minced meat. Then add the egg and spices there.

The minced meat should be quite thick so that cutlets can be formed. Otherwise, flour is added when sculpting products.

After the mixture is prepared, we form it into round or oval balls. Then roll them in breadcrumbs and place them in a preheated frying pan, into which we first pour oil. Cook the fish on both sides until golden brown. Place the prepared dish on a plate lined with paper towels to absorb excess liquid.

In the oven with cottage cheese

This recipe will be a salvation for those who do not like to stand at the frying pan, and the cooking time will be significantly reduced by using the oven. Another plus is that this recipe It is prepared without bread, so it can be safely prepared by those who carefully monitor their shape. To prepare such cutlets you should prepare:

• 500 grams of peeled hake;
• 400 grams of cottage cheese;
• 200 grams of hard cheese;
• 2 eggs;
• 2 onions;
• 4 tablespoons soy sauce;
• 170 grams of flour;
• 2 tablespoons corn starch;
• spices.

We prepare all products. We wash the fish and blot it with a paper towel, after which we make minced meat from it using a meat grinder. We put eggs and cottage cheese in it, mix everything well. Salt and pepper the resulting mixture. Separately chop the onion and cheese and grind them in a meat grinder. Now mix everything together into a single mass. Pour soy sauce there and sprinkle starch. When adding soy sauce, periodically taste the minced meat so as not to oversalt it.

Then with wet hands we form cutlets and bread them in flour. Place the products on a greased baking sheet and place them in the oven for half an hour at 180 degrees.

For a couple

This recipe is perfect for children, as the products turn out unusually tender and tasty. Anyone can make steamed cutlets, the main thing is to have a steamer, and the dish itself is very easy to prepare. For it you will need:

• half a kilo of hake without bones;
• bulb;
• processed cheese OK;
• half a glass of milk;
• egg;
• a piece of bread;
• a tablespoon of semolina;
• spices and sunflower oil.

Chop the onion and cook it in a frying pan until it becomes transparent. Grind the bread and combine it with milk. We make minced fish (using a meat grinder or blender). To it add fried onions, bread, grated processed cheese, semolina and an egg. Mix everything well. Add salt and pepper. Let the mixture sit for 20–30 minutes for the semolina to swell. Then we form the cutlets and put them in a double boiler, where they are cooked for 20 minutes.

Chopped

For those who don’t have a meat grinder or blender, or who simply don’t want to bother with minced meat, you can make very tasty chopped hake cutlets. For this recipe you need the following products:

• 1 kilogram of hake, boned;
• a pair of eggs;
• a pair of onions;
• about 6 tablespoons of flour;
• greenery;
• vegetable oil;
• breadcrumbs and spices.

Cut the hake into small pieces (1.5 cm). Peel and finely chop the onions and mix with the fish. Next, beat in the egg and start adding flour. We do this gradually, monitoring the thickness of the mixture. Then add finely chopped herbs, salt and pepper to the mixture. We make cutlets and roll them in breadcrumbs. Heat the oil in a frying pan and place the cutlets. Fry them on one side for about 2 minutes over high heat, and then turn them over and fry until cooked, reducing the heat slightly (2-3 minutes).

Dietary in a double boiler

For those on a diet, this recipe will help add a little variety to a meager diet. The recipe consists of the following components:

• one kilogram of hake, boned;
• one egg;
• 100 grams of wheat or oat bran;
• a small bunch of dill;
• two onions;
• a few mint leaves;
• salt and spices.

Grind the fillet, onion, garlic and mint in a blender. Mix everything, beat in the egg and add the bran. Then add salt and season with spices. Leave the mixture for half an hour so that the bran swells, after which we make cutlets and place them in a double boiler. The preparation time for this dish is 30 minutes.

In addition to the above recipes, there are still a large number of options for preparing hake cutlets. It all depends on how much time, effort and products you are willing to spend on it. However, no matter which recipe is chosen, the dish will in any case turn out juicy and very tasty.

You will learn more about preparing hake cutlets in the following video.

Let's look at how to prepare tender and melt-in-your-mouth hake fish cutlets.

Hake fish cutlet recipe

Ingredients:

• minced fish – 500 g;
• white bread - 2 slices;
• onion – 1 pc.;
• egg – 1 pc.;
• carrots – 1 pc.;
• breadcrumbs;
• fresh dill – 1 bunch;
• spices.

Preparation

Defrost the finished minced fish in advance, drain off excess water and add bread soaked in milk. We clean the onion, finely chop and sauté until golden color in a frying pan in vegetable oil.

Then add the peeled and grated carrots here, mix and cook the vegetables for another 3 minutes.

Add chopped dill, chicken egg, fry to the minced fish and mix the mixture thoroughly, adding salt and pepper to taste.

Next, with wet hands, form fish cutlets from the minced meat, roll them in breadcrumbs, put them on a tray and put them in the refrigerator for 30 minutes. After the time has passed, fry the cutlets in a heated frying pan with vegetable oil on both sides.

To bring the dish to readiness, transfer them to a baking sheet and place them in an oven preheated to 180 degrees for 15-20 minutes. Well, that's all, the delicious hake fish cutlets are ready. Rice or boiled potatoes are perfect as a side dish.

Hake fish cutlets in tomato sauce

Ingredients:

• fish fillet – 600 g;
• white bread – 150 g;
• egg – 3 pcs.;
• milk – 0.5 tbsp;
• onion – 2 pcs.;
• vegetable oil – 0.5 tbsp.;
• spices.

For the sauce:

• onion – 1 pc.;
• tomato paste – 3 tbsp. spoons;
• water – 400 ml;
• flour – 2 tbsp. spoons;
• vegetable oil – 3 tbsp. spoons;
• spices.

Preparation

Soak the white bread pulp in warm milk. Peel the onion, rinse and chop into small cubes. We cut the hake fillet, twist it together with bread and onions through a meat grinder.

Add eggs to the fish mass, add flour, salt and pepper to taste. Mix homogeneous cutlet mince.

Now heat the frying pan, pour a little vegetable oil, form small cutlets and fry them until cooked over medium heat.

During this time, light the oven and leave it to heat up to 180 degrees. Then transfer the fish cutlets into the pan and pour in the sauce.

To prepare it, sauté chopped onion in a frying pan, add a little flour, put tomato paste, add water and mix. Salt and pepper the sauce to taste, bring to a boil and pour the tomato mixture over the cutlets.

Cover the pan with a lid and place the hake fish cutlets in the oven. Simmer the dish for 10-15 minutes, then serve with your favorite side dish.

Recipe for hake cutlets in a slow cooker

Ingredients:

• butter – 20 g;
• bay leaf – 1 pc.;
• onion – 1 t.;
• carrots – 0.5 pcs.;
• spices;
• egg – 1 pc.;
• hake – 400 g.

Preparation

We clean the fish from the bones, remove the skin and cut it into very small pieces with a knife. We clean the onion and carrots, chop them and put them in minced meat. Add the chicken egg, season with salt and pepper. To give the cutlets a tender creamy taste and juiciness, silicone molds lightly grease with butter.

Place a full tablespoon of the fish mixture into each mold, make a small depression, put a piece of butter, cover the top with minced fish and level it well.

Pour a glass of water into the multicooker bowl, throw in a bay leaf and allspice. Place the molds in a special basket for steaming, turn on the “Steam” program and time for 20 minutes.

After the ready signal, remove the bowl, carefully remove the cutlets from the molds and serve the dish to the table.

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Source: https://womanadvice.ru/rybnye-kotlety-iz-heka

Hake cutlets recipe with photos

Hake – healthy and delicious fish with tender light meat and a small number of bones. Cooks value this variety for its expressive taste without any foreign odors, ease of preparation and compatibility with many products. This fish can be prepared in many different ways, but one of the most popular recipes among people is hake cutlets.

Required Products

To prepare the dish, we will need a hake fillet weighing half a kilo, a small onion, 2 pieces of loaf or one white unsweetened bun, 2 tbsp. l. semolina, 1 egg and a little milk. For dredging you will need a small amount of flour (about 2 tablespoons). You can fry the cutlets in butter or vegetable oil no active odor.

Hake cutlets can be called economical recipe. They will not require significant costs. And it will take very little time to prepare.

Additional Ingredients

To make even more aromatic, beautiful and tasty hake cutlets, you can add a tablespoon of finely chopped green onions or dill to the minced meat.

Paprika will add aroma and a pleasant amber tint.

And if you do not adhere to strict diets and do not like too delicate fish dishes, pass a small piece of lard through a meat grinder along with the hake fillet - this will make the cutlets more juicy.

The process of preparing classic cutlets

The first step is to prepare minced fish, onions and white bread soaked in milk.

If you prefer a delicate consistency or are preparing hake cutlets for children, you can scroll it twice. Salt the mixture to taste and add a little black pepper if desired.

Beat in the egg and knead thoroughly. If the mixture seems too dry, add a little milk in which the bread was soaked.

With your hands dipped in water, form cutlets of any shape: oval, round or in the form of balls. Dip them in flour and fry in oil over medium heat.

How to make crispy hake cutlets

This idea will certainly be appreciated by those who love crispy crust. In addition to the products listed, we will need one more egg and 2/3 cups breadcrumbs. And if you prefer savory dishes, take also a teaspoon of any fish seasoning.

Pour flour into one flat plate, break an egg in a bowl and beat it with a fork, and pour crackers mixed with seasoning into a third bowl.

Roll each cutlet in turn in all three plates: first in flour, then in egg, and then in breadcrumbs.

The crust will turn out solid, it will not fall off from the minced meat, and the cutlets themselves will turn out very tender, because the breading prevents the juices from leaking out during cooking.

As a breading, you can use not only ground crackers, but also semolina, crushed potato chips, crushed with a blender cereals. You can also experiment by mixing different types breading in any quantity.

By the way, this cooking method is perfect for a holiday menu.

Diet cutlets

Fish cutlets from minced hake - great option baby food. This dish is recommended by many nutritionists and pediatricians. When it comes time to get to know the fish, hake is ideal.

But in this case, you shouldn’t fry the cutlets. Where healthier preparation in a steamer. If you do not have this technique, place the cutlets in a baking sleeve and place in the oven for 25 minutes.

If you are preparing cutlets from tender hake to feed a small child, you should not make large portions. It is not recommended to store children's food; it is better to cook exactly as much as the child eats at a time.

Serving

Delicious hake fish cutlets will be an excellent accompaniment to any side dish of potatoes: mashed, baked in a country style or boiled in their jackets. They are suitable for cereal porridges and pasta dishes.

Hake meat cutlets go well with sauces: cheese and cream, ketchup and adjika. You can even serve them with regular sour cream or cream. To give the dish additional flavor and decorate it, sprinkle the cutlets with finely chopped herbs before serving.

Fish cutlets are usually served hot. And they eat them according to the rules of etiquette using an ordinary (not fish) table fork and knife.

The cutlets turn out great: soft, juicy, flavorful with a delicate crispy crust - in general, a dream, not cutlets! I recommend trying it!

Ingredients:

• 500 g hake fillet
• 2 onions
• 1 chicken egg
• 2 slices of loaf
• 50 g hard cheese
• 1 tbsp. sour cream
• Breadcrumbs (for coating cutlets)
• Salt, black pepper to taste

Preparation:

1. We clean the hake carcasses or fillets from seeds and shells.

Juicy and tender hake fish cutlets will please every food lover. There are, of course, people who are skeptical about minced meat that is not made from meat. However, once you try one of these cutlets, you will no longer be able to tear yourself away.

Fragrant and delicious dish Suitable for Lent and before Communion. It will also fit perfectly into the diet of a connoisseur. healthy food. And if you steam it, you can enjoy the deliciousness while on a diet.

To decorate the table with delicious cutlets you don’t need to own culinary skills. After studying our recipe, you will understand how easy they are to prepare.

Ingredients

• Hake fillet – 300-400 g;
• Onion – 1 pc.;
• 1st grade bread – 2 pieces;
• Flour – approximately 4 tbsp;
• Chicken egg – 1 pc.;
• Pepper, salt - to taste;
• Vegetable oil;
• Milk or water for soaking bread.

How to cook fish cutlets from minced hake

First of all, fill the bread slices with boiled, cooled water or milk. Take a small amount of liquid. In about 15 minutes we will already have a softened product that is perfect for minced fish.

Peel the onion and finely chop it. It is advisable to use a blender.

Do not skimp on onions when preparing minced hake. It will give juice, thanks to which the cutlets will turn out juicy and will melt in your mouth.

Pre-defrost the fish, wash it and squeeze out excess liquid. Cut the fillet into small pieces and place in a blender bowl with the processed onion.

Add egg, salt, pepper and softened bread.

The main ingredients are already in the blender. Mix them into a homogeneous mass.

For the required consistency of future cutlets, add flour to the crushed hake mixture.

Mix everything well and get ready minced meat.

Heat a frying pan with vegetable oil over medium heat and add the fish mixture. It is more convenient to form them using a spoon.

As soon as a golden brown crust forms, turn the cutlets over to the other side. To make the cutlets more juicy, first fry them over medium heat until golden brown, then reduce the temperature and continue cooking for a few more minutes, turning the cutlets periodically.

Place the resulting dish on a paper towel. This way, excess fat will drain off. Foil or baking sheet is also suitable for this purpose. Delicious cutlets ready from hake. Bon appetit.

Hake cutlets have their own classic recipe, while the variety of ingredients will not spoil the result. Depending on taste and preference, different products are added to minced fish. For example, you can put a piece of cheese or butter inside each product.

And if you put boiled rice into the mixture, you get meatballs and meatballs, from which it will come out tasty soup. Also suitable as additional ingredients are: grated carrots, lard, cottage cheese, herbs, raw chopped potatoes, garlic.

A hake dish will go well with almost any side dish:

Those who have never tried fish cutlets are skeptical about such a dish, they say, the cutlets must be made of meat. However, as soon as they taste at least one cutlet, their opinion immediately changes. This is not surprising, because fish cutlets are tasty, healthy and nutritious. Today we will tell you how to cook hake cutlets.

Hake cutlets: cooking secrets

At the very beginning, I would like to give a few tips, using which when preparing cutlets, you will be able to make the dish much tastier and more aromatic.

• In order not to waste time removing bones from the fish, we recommend buying frozen hake fillets for cutlets. At the same time, it is better to thaw it on the bottom shelf in the refrigerator, and not at room temperature, and certainly not in the microwave.
• To prepare minced fish using a meat grinder, it is advisable to use a large wire rack. Thanks to this, the cutlets will turn out juicier.
• Hake is not a very fatty fish. To prevent the cutlets from turning out dry, do not skimp on the onion while preparing the minced meat.
• It is advisable to add a piece of chopped lard, low-fat mayonnaise or butter to the minced meat for cutlets - all this will also give the dish additional juiciness.
• Before frying, cutlets must be breaded. either in semolina or in ground breadcrumbs.
• The cutlets should be served with a side dish. Mashed potatoes or boiled rice are perfect. Take the time to prepare the sauce and vegetable salad.

Hake cutlets fried in a frying pan in vegetable oil

• fish fillet – 1 kilogram,
• chicken egg – 1 piece,
• white bread – 150 grams,
• lard– 100 grams,
• milk - about a glass,
• salt - to taste,
• crackers - for breading,
• vegetable oil - for frying,
• flour - if necessary.

• We pass the fish fillet and lard through a meat grinder.
• Fill the bread with milk. Place the softened pieces into the minced meat.
• Add an egg to the minced meat.
• Salt. Mix well.
• Forming cutlets. If the minced meat turns out to be very liquid, you can add a little flour for casting.
• Bread the hake cutlets with crushed crackers.
• Fry in heated vegetable oil on both sides until cooked.
• Serve the cutlets hot. Don't forget about the side dish.

Hake cutlets fried in the oven

• hake fillet – 600 grams,
• chicken egg – 2 pieces,
• medium-sized onions - 2 pieces,
• garlic – 1 clove,
• breadcrumbs - 1/2 cup,
• olive oil – 3 tablespoons,
• mayonnaise – 1 tablespoon,
• spices - to taste,
• salt - to taste.

• We wash the fish fillet. Let's dry.
• We clean the onion. Mine.
• We peel the garlic. Grate on a fine grater.
• Place the onion in the food processor bowl. Grind.
• Add crackers, a tablespoon of mayonnaise, eggs and spices. Grind for 10 seconds.
• Add hake fillet and salt to the mixture. Chop until smooth.
• Line a baking sheet with baking parchment. Lubricate with olive oil.
• We form cutlets from minced fish and place them on a baking sheet.
• Bake hake cutlets in an oven preheated to 180 degrees for a quarter of an hour.
• Serve hot, flavorful cutlets on the table. We are getting ready to hear a lot of rave reviews about your culinary abilities from your household and your guests.