Recipes for pike cutlets with photos and tips from

Pike is the most common fish in our country. Of course, pike fillet prices scare buyers, but true gourmets know that it's worth it. Have you ever tried pike fillet patties? If not, then it's time to cook and taste this royal dish. In our article you will find the best recipes for pike cutlets.

Culinary tips

The hostesses who cook pike fillet cutlets for the first time often despair and renounce never to use this fish product because of its dryness. Only experienced chefs and inquisitive hostesses know which recipe to choose, so that pike fishcakes turn out to be juicy and airy. We are happy to reveal to you a few tricks and secrets of cooking fish patties from pike fillet:

• if you have whole fish, then you need to properly cut it, because for meatballs only the filet portion is used;
• pike fillet is better to twist 2-3 times in a meat grinder or in a blender - this is necessary in order to grind the remaining bones;
• to make pike fillet cutlets juicy, you should definitely add pork pulp or fresh lard to the stuffing;
• if you cook lean fish cakes, the meat portion can be replaced with semolina;
• A unique savory taste to pike fillet cutlets will give onions, before adding to the minced meat, it must be fried in vegetable oil;
• cream or sour cream can be added to the mince fillet;
• To make the meat spicy taste is recommended to choose a mixture of peppers.

Pike cutlets: recipe with photos step by step

We bring to your attention the best recipe for cooking pike fillet patties. If you have on hand a whole fish, then you need to properly cut it. For meatballs only the filet part is suitable, it should be separated from the ridge and all bones should be removed. Milk and cream will give the patties a delicate and refined taste.

Composition:

• pike fillet - 2 kg;
• butter - 50 g;
• 2 onions;
• chilled milk - 100 g;
• White bread;
• vegetable oil for frying;
• egg white - 1 pc .;
• cream - 100 g;
• a mixture of peppers;
• salt.

Cooking:

1. First you need to thoroughly wash the fish to remove residual mucus.
2. Next, you need to cut the fillets along the ridge. The fins and guts of the pike should be removed.
3. Pike fillet with a knife must be cleaned from the skin and put into a separate deep bowl.
4. Onions must be cleaned and thoroughly fried in sunflower oil.
5. Bread should be cut into small cubes and pour with milk, and then leave it for 15-20 minutes to swell.
6. Pike fillet, bread with milk and toasted onions must be twisted in a meat grinder twice to form a mass of uniform consistency.
7. In the resulting mince should add salt, a mixture of peppers and cream. Stir thoroughly all over again, slightly beating the mince.
   
8. In a separate bowl you need to whip the protein until foaming. Whipped mixture should be added to the stuffing.
9. From the resulting stuffing you need to make cutlets. To mince does not stick, hands can be wetted in water.
10. Pike fillet cutlets should be fried in vegetable oil.

Juicy patties with bacon

The hostesses add fresh pork lard to the pike fillet to give it a spicy taste. As is known, pike fillet is dry, and lard makes it more juicy and nutritious. It is best to serve such burgers with potato side dish. Do not forget to use spices and garlic. It is these ingredients that make pike burgers very tasty and fragrant.

Composition:

• pike fillet - 0.5 kg;
• white bread;
• vegetable oil;
• garlic cloves;
• a mixture of peppers;
• egg;
• pork lard fresh - 150 g;
• 1 onion;
• chilled whole milk;
• breadcrumbs.

Cooking:

1. First you should do carving pike. To do this, you must perform all the actions described in the previous recipe.
2. The finished pike fillet should be twisted in a meat grinder or in a blender 2-3 times to grind the remaining bones.
3. In minced pike fillet need to add chopped fresh lard and onions.
4. Garlic cloves should be passed through the press.
5. Bread should be cut into small cubes and soak in milk.
6. Swollen bread should also be twisted in a meat grinder.
7. All prepared components must be combined and thoroughly mixed in a separate container.
8. Then you need to add a chicken egg and mix the mince again.
9. From the resulting mixture should blind cutlets. Each cutlet should be sprinkled with breadcrumbs.
10. Fry chops of pike fillet with fresh bacon to the pan in vegetable oil.

Delicate fish cakes with semolina

If you want to cook a low-calorie dish, you can add semolina to the mince of pike fillet. Thanks to this combination of components, fish patties will be airy and very fluffy.

Composition:

• pike fillet - 0.5 kg;
• 1 chicken egg;
• semolina - 100 g;
• a mixture of peppers;
• salt;
• 1 onion;
• cream of any fat content - 100 ml.

Cooking:

1. If you use ready-made pike fillet, then it should be chopped in a blender or twisted in a meat grinder.
2. Pike carcass should be properly cut. For the preparation of meatballs only the filet part is suitable.
3. Minced pike fillet should be combined with semolina, cream and chopped onion.
4. All components should be thoroughly mixed, slightly beating the stuffing.
5. Then you need to add a mixture of peppers, salt and other seasonings.
6. Ready minced pike fillet must be refrigerated for 40 minutes.
7. After the allotted time from the cooled meat should be sculpted cutlets, which should be fried in sunflower or other vegetable oil.

Lean pike fillet patties

Many Orthodox people observe fasting. During the year there are many fasting days, in this regard, people refuse to eat animal products. The church allows fish to be used on such days. To diversify your diet, you can cook pike fillet patties. Not necessarily such a dish to cook during the post. Often, fish cutlets are prepared by housewives who adhere to a dietary ration.

I would like to immediately draw attention to the fact that breadcrumbs can be replaced with semolina or flour. It all depends on individual taste preferences.

Composition:

• pike fillet;
• breadcrumbs;
• salt;
• a mixture of peppers;
• lemon.

Cooking:

1. Pike fillet should be thoroughly rinsed from mucus, peeled and crushed.
2. Prepared pike fillet must be twisted in a meat grinder or in a blender.
3. In the resulting stuffing you need to add breadcrumbs (semolina or wheat flour).
4. All components should be well mixed.
5. To make the cutlets savory taste and juiciness, you can add fresh greens.
6. You also need to add spices and salt.
7. After minceding in the refrigerator for 40 minutes, it is necessary to proceed to the formation of cutlets.
8. Cutlets need to put in a double boiler.
9. Lemon wedges should be put on top of each patty.
10. Steamed fasting meatballs need to brew for half an hour.

Pike has become not only the main character of many cartoons, but also a truly royal dish on our tables. To diversify your menu, you can cook pike fillet patties. Now you know the secrets and tricks of cooking juicy, tasty and savory pike cutlets. Enjoy your meal!