Chopped Tilapia Fish Cakes
by Editorial Staff
The inexpensive and tasty tilapia fish can be used in a variety of dishes, and chopped burgers are one of them. And if for traditional cutlets the fish is minced in a meat grinder, then these cutlets are prepared from tilapia fillets cut into small cubes. Chopped fish cakes with the addition of semolina and fresh herbs are very juicy, aromatic, with a golden-brown crust.
Servings: 4
Ingredients
- Tilapia fillet – 500 g
- Egg – 1 pc.
- Semolina – 30 g (about 2 tablespoons)
- Fresh dill – 1-2 branches
- Fresh parsley – 1-2 branches
- Spice for fish – 1 teaspoon or to taste
- Salt – 0.5 teaspoon
- Refined oil – 3 tbsp
- Flour (for breading) – 30 g (about 2 tablespoons)
Directions
- Wash the fish, dry, and cut into small cubes. The tilapia is quite dense, so it’s easy to do (or you may not need to completely defrost the fillet).
- Wash the parsley and dill, remove the stems and chop finely.
- Combine prepared fish, semolina, salt, black pepper, chopped herbs in a deep bowl. Add the egg and stir everything.
- Leave the resulting minced fish on the table for 10-15 minutes to swell the semolina.
- Sprinkle flour on a board or work surface. Form a cutlet out of the minced fish, put in flour, and gently roll on all sides (you can sprinkle flour on top so as not to deform the cutlet).
- Heat vegetable oil in a skillet and place 3-4 cutlets in hot oil.
- Cook the chopped fish cakes over medium heat on each side for 3-4 minutes.
- Put the finished cutlets in a saucepan and cover with a lid or foil, so they will be softer and juicier. (From the specified amount of ingredients, 11-12 cutlets are obtained.)
- For some reason, I used to always cook cutlets from minced meat, but it’s much easier to cook a dish from finely chopped fillets.
Enjoy your meal!
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