Fish Cakes with Herbs
by Editorial Staff
Quick-to-prepare, juicy and flavorful fish cutlets are a great quick dish for a family dinner. Fish cakes for this recipe are prepared with herbs. Try it!
Cook: 30 mins
Servings: 4
Ingredients
- Fillet of white fish – 600 g
- Eggs – 2-3 pcs.
- Flour – 2-3 tbsp
- Dill – 0.5 bunch
- Green onions – 3 pcs.
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 2-3 tbsp
Directions
- Prepare food for fish cakes. Defrost the fish, wash the greens, dry them. Dill is ideal with fish, but parsley or cilantro will also come in handy in this dish.
-
Cut the fish into small cubes with a side of no more than 1 cm.
(If you use hake or pollock, you do not need to remove the skin, it is soft after cooking. For other types of fish, it is better to remove the skin from the fillets to make the cutlets more tender.) - Whisk eggs and flour in a deep bowl. (If the eggs are large, two will suffice.)
- Add chopped fish.
- Then add chopped greens and onions, salt and pepper.
- Stir the ingredients, look at the minced fish, depending on the juiciness of the thawed fish, you may need a little more flour, the minced meat should not be liquid.
-
Heat vegetable oil in a skillet, spread the minced meat over a full tablespoon and cook on both sides until a beautiful ruddy color. In our case, 2-3 minutes on each side will be enough.
- Put the finished fish cakes on paper towels to remove excess oil.
- Serve fish cakes with herbs with your favorite side dish and fresh vegetable salad. It is also very tasty to serve them with homemade pickles.
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