The dish has a lot of positive reviews - pike products are considered the most delicious in comparison with other types of fish used in cooking. Cutlets are more often served with fried potatoes, fresh vegetables and mashed potatoes. Before serving, they are sprayed with lemon juice and garnished with chopped dill.

Traditional pike cutlets in the oven

The simplest fish cakes even a beginner in cooking can cook. One way to process a raw product is by baking in an oven.

Products for the preparation of delicious and tender cutlets:

  • fillet of pike, cleaned of bones, viscera and skin weighing up to 1 kg
  • large eggs 2 pcs
  • medium onion
  • salt and pepper 1-1.5 liters, you can change the amount to taste
  • frying oil
  • flour 2-3 l.

Cooking cutlets in the oven:

To prepare the minced meat, the fish is passed through a meat grinder, eggs, finely chopped onion and spices are driven into it. Make balls and roll in flour. Preheat the oven at 200 degrees. Lubricate the pan with vegetable oil and distribute the balls at a distance of 1-2 cm from each other. Send to bake in the oven, lowering the temperature to 180 degrees. Focus on the rosyness of the balls - when they get a golden crust, you can get out and spread on boiled potatoes.

Pike cutlets in gravy

 

Gravy cutlets are juicy and rich, suitable for any side dish, complemented by a salad of fresh vegetables.

Products for cooking:

  • 1 kg pike
  • 2-3 slices of white bread
  • 1 onion
  • half a glass of milk
  • 4-5 tablespoons of frying oil
  • 2 large chicken eggs
  • spices to taste
  • 1 medium carrot
  • 1 medium onion
  • 1 full spoon of tomato paste
  • 1 leaf parsley
  • 400 ml of water

How to cook pike fishcakes:

Read also: recipe for delicious cod cutlets

  1. First, prepare the fish: clean from scales, viscera, remove the head, rinse thoroughly with running water after cleaning.
  2. Pour the bread slices with milk, after a few minutes, squeeze out the excess liquid.
  3. Peel and chop the onion as finely as possible. Passer until golden.
  4. Grind fish, onions and bread with a meat grinder. Add egg and spices to the prepared meat. Knead thoroughly with your hands.
  5. Form balls or oblong cutlets from the workpiece and fry until crusty.
  6. Fold the patties into a saucepan or cauldron.
  7. Preparing the gravy takes only a few minutes: peel the onions and carrots, chop, fry in a small amount of oil. After a few minutes, add 1.5-2 cups of boiling water and tomato paste, put a lavrusha if desired. Stew the gravy for 2-3 minutes, then pour the patties on it and cook the dish for a quarter of an hour, under the lid and on low heat.

Serve with any side dish.

Fish cakes in tomato sauce

Pike products, complemented by hand-cooked tomato sauce, turn out to be quite spicy in taste. It goes well with mint potatoes and pasta.

Ingredients:

  • 1 kg pike meat without skin and bones
  • 2 large onions
  • 2 cloves of garlic
  • half a glass of milk
  • large egg
  • 300 g pulp of white bread
  • salt and pepper to taste
  • 5 red fleshy tomatoes
  • 3-4 l of flour with a slide
  • 3-5 tablespoons of frying oil

Cooking:

To begin, pour the bread pulp with milk. Next, peel 1 onion and garlic, cut into quarters, put in a blender together with pike fillet. Drive an egg into them, add salt and pepper, grind in a blender until smooth.

From the resulting fish mixture, form round patties, roll in flour and fry until crusted.

While the meatballs are fried, prepare the sauce: chop the tomatoes in a meat grinder or blender to a state of liquid gruel. Peel the second onion, cut into small cubes and fry in a separate pan until golden. Pour tomato gruel into the onion, salt and pepper, pour 150-200 ml of water and cook over medium heat for 3-5 minutes.

Cutlets are poured with sauce immediately before serving.

Recipe for delicious steamed fishcakes in a slow cooker

Today there is a crock-pot in almost every kitchen. With its help, you can cook dishes many times faster - the equipment itself will turn off after a certain period of time and maintain the temperature for a long time.

Ingredients:

  • 700 gr pike
  • 1 egg
  • third of a glass of milk
  • bulb
  • 2 slices of white loaf
  • 1-2 tbsp breadcrumbs
  • frying oil
  • salt, black pepper, turmeric.

Stages of preparation:

Soak the crumb in milk in advance. Skip all the ingredients except breadcrumbs and butter through a meat grinder, add spices and salt at the end. Form oblong cutlets, bread and fry in oil.

A quick recipe for cooking fish pike cutlets

 

Quickly cook pike fishcakes in just 30-40 minutes.

For cooking you will need:

  • 2 pike fillets
  • 1 onion head
  • salt and pepper
  • 1 tbsp sour cream
  • 1 tbsp flour
  • cooking oil.

Cooking:

Cut the fillet without bones and skin into a small cube, mix with egg, sour cream, flour and spices. Peel and chop the onion as finely as possible, add to the fish stock, mix. Heat oil in a pan, spread the patties with a tablespoon. Cutlets are fried very quickly - enough frying for 7-10 minutes on each side. If you like more crispy meatballs - you can extend the frying for 3-5 minutes. In this embodiment, the best side dish will be mashed potatoes with butter and milk.

Juicy cutlets with bacon

Pike meat is dense in itself, without fat. The addition of lard adds juiciness to tender fishcakes.

Ingredients:

  • 600 gr pike fillet
  • 120 g fresh pork fat without skin
  • 1 medium onion
  • 1 large egg or 2 medium
  • 240 gr pulp of milk
  • a glass of milk
  • salt and a set of spices for fish
  • 3-4 l of flour with a slide
  • 2-3 l butter for frying.

Cooking:

  1. Wash the fillet without skin and bones, grind with bacon in the blender. It is recommended to put food into the blender bowl, having previously cut it into small pieces. You can use a meat grinder.
  2. Soak the loaf of crumb in milk, squeeze slightly from excess liquid and add to the prepared forcemeat.
  3. Peel the onion and finely chop it with a knife, add it to the minced fish with spices and mix thoroughly with a silicone spatula.
  4. Blind medium-sized oblong cakes, roll in flour and fry, turning over to form a golden crust on each side.

On a note. To preserve the juiciness of the cutlets, it is recommended to hold them under the lid for 3-4 minutes at the beginning of the heat treatment.

The recipe for tender fish pike cutlets with cottage cheese

Fishcakes with cottage cheese are delicious.

To prepare them take:

  • 300 gr boneless pike fillet
  • 200 gr medium fat cottage cheese
  • 2 eggs
  • 2-3 garlic cloves
  • 100 g butter (chilled)
  • 1-2 l of flour with a slide
  • 2-3 liters of oatmeal
  • salt, pepper or fish spice

Cooking:

In this cooking option, you do not need to grind the fish very much: you need to cut it into small cubes, so that the juice remains. Next, peel the onions and garlic. Finely chop the onion, and squeeze the garlic cloves through the press. In one container, mix the fish slices, onions, garlic, cottage cheese, eggs, spices. Mix well. Form from the obtained preform cakes, put a small cube of oil (1 per 1 cm) inside and mold into a ball. Fry until golden. Before serving, you can sprinkle with chopped green onions.

On a note. Butter will be well cut into a cube if it was previously refrigerated in the refrigerator.

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