In any cookbook, a separate section is devoted to fish dishes - fried, boiled, baked, and also prepared from chopped fish fillets.
Many housewives are skeptical of fish dishes, believing that they will be bland and tasteless. Not to mention steamed meatballs - in a double boiler or a slow cooker.
But the steam fish patties have long gained popularity among those who are watching their health, adhering to proper nutrition, do not eat fatty, high-calorie foods, do not eat fried, salty and spicy, include foods rich in vitamins and healthy trace elements in the diet.
Nutritionists recommend eating fish at any age - both young and old. It is useful because it contains a lot of phosphorus, iodine, magnesium, zinc, selenium. It has vitamins: A, D, E. The fish is rich in proteins, which are absorbed by the body almost completely - by 96%.
Fish patties are good because they have no bones, so they are particularly suitable for children's menu. And steaming them in a multicooker frees the hostess from constant monitoring of the process and laundering of the slab spattered with grease.
Subtleties
- Minced fish is made from any fish that does not have small bones. These can be cod, catfish, pike perch, pollock, haddock, sole, chum.
- Freshly frozen fish is half defrosted. Then it is gutted, fillets are separated from the ridge, they remove the skin, removing the stones that come across. Do not hope that the bones in the meat grinder are completely crushed. If the meat grinder is thin, then the pieces of bones can spoil the whole dish.
- Fish fillets are minced twice.
- It is desirable to chop the onion manually. If you twist it through a meat grinder, it can make the stuffing too liquid.
- To make fish cakes turned out lush, stale bread soaked in water or milk is added to the mince. If you use soft bread, it will make the fish mass too viscous.
- To make fish cakes ideal, there are norms for laying bread, water and salt in minced meat: 250 grams of bread, 300 ml of water or milk and 20-25 grams of salt are taken for 1 kg of fish.
- In the mince of lean fish (pike perch, pollock) add butter or fresh raw bacon at the rate of 50-100 g of fat per 1 kg of fish. Butter is pre-softened at room temperature, and then mixed with ready-made minced meat. Pork lard is combined with pieces of fish and all together passed through a meat grinder.
- The prepared mince is thoroughly mixed to make the mass smooth and uniform.
- You can add chopped boiled fish to lean fish mince. Such burgers turn out loose and soft.
- Steamed cutlets usually do not roll in breading, but there is no prohibition on it either. Therefore, the hostess herself decides whether to use flour or make chops without her.
- Fish is cooked very quickly, so fish cutlets can be reached from the slow cooker after 20 minutes.
Steamed Pollock Fishcakes in a Multicooker
Ingredients:
- pollock - 2 pcs .;
- onions - 1 pc .;
- long loaf - 3 slices without crusts;
- egg - 1 pc .;
- water - 100 ml;
- black pepper and salt to taste.
Preparation Method
- At the Pollock, trim the fins and tail. Separate the fillet from the ridge. Remove the skin. Pulp cut into pieces. Turn through the meat grinder.
- Slices of bread soak in water.
- Finely chop the onion.
- Put chopped fish fillet, onion, and bread in a bowl. Put the egg, salt and pepper.
- Mince thoroughly.
- Damp cutlets with wet hands. Put them in a pot designed for steaming. So that they do not stick, smear the bottom with vegetable oil.
- Pour hot water into the multicooker container. Set the basket with chops. Turn on steaming mode. Cook for 20 minutes.
Steamed fish patties with garlic and dill in a slow cooker
Ingredients:
- cod - 600 g;
- garlic - 2 cloves;
- young dill - a small bunch;
- bread - 1 slice without a crust;
- pepper and salt to taste;
- egg - 1 pc .;
- water - 100 g.
Preparation Method
- Fish fillet, freed from skin and bones, mince with garlic.
- Dill finely chopped.
- Pour bread over water and let it swell well.
- Combine all ingredients in a bowl. Put the egg and spices. Knead the stuffing well so that it becomes homogeneous.
- Damp cutlets with wet hands. Put in the bowl of the multicooker designed for steaming.
- Set “Steaming”. Cook cutlets for 20 minutes.
Fish patties with steamed cheese in a slow cooker
Ingredients:
- hake - 500 g;
- bread - 100 g;
- milk or cream - 150 g;
- any cheese - 80 g;
- egg - 1 pc .;
- pepper and salt to taste.
Preparation Method
- Grind the fish fillets with a meat grinder.
- Soak a slice of bread in milk. Combine it with fish and once again pass everything together through a meat grinder.
- Grate the cheese on a fine grater, add it to the mince. Here break the egg, put salt and pepper.
- Knead well knead. Use wet hands to cut it into round patties.
- Put them in a greased steaming form.
- Pour hot water into the multicooker bowl, set the grate with the chops.
- Cook the cutlets on the “Steaming” mode for 20 minutes.
- These burgers are served immediately on the table, as they will become tougher when cold, due to hardened cheese.
Steamed fish patties with vegetables in a slow cooker
Ingredients:
- fillet of any fish - 500 g;
- onions - 1 pc .;
- semolina - 2 tbsp. l .;
- small carrot - 1 pc .;
- parsley or dill - a small bunch;
- egg - 1 pc .;
- salt - to taste;
- water - 50 ml.
Preparation Method
- Chop the fish fillet in a meat grinder with onions.
- Rub carrots on a fine grater and add to the fish.
- Break the egg in the same bowl. Pour semolina, pour water. Put salt and pepper.
- Mix everything and leave for half an hour to make the croup swell.
- Add finely chopped greens to the minced meat and knead everything again.
- Blind with wet hands round or oval cutlets and place them on a grid with holes.
- Pour hot water into the multicooker bowl. Set the cutlet bowl. Close the lid. On the “Steaming” program, cook the cutlets for 20 minutes.
Steamed fish cutlets with bran in a slow cooker
Ingredients:
- fish fillets - 500 g;
- onions - 1 pc .;
- egg - 1 pc .;
- bran - 2 tbsp. l .;
- salt - to taste;
- milk or water - 100 ml.
Preparation Method
- Cut any fish fillet into pieces and grind in a meat grinder along with onions.
- Beat the egg into the mince, pour in water and add the bran. Put the spices. Stir. Leave to swell the bran for half an hour.
- Stir the mince thoroughly again. Hands moistened with cold water dazzle cutlets.
- Lubricate the steam cooking basket with oil. Put the patties in it.
- Prepare the multicooker for work. To do this, pour hot water into the bowl, set the container with the cutlets. Close the lid. Select the “Steaming” program. Click “Start”. Cook for 20 minutes.
Mistress to note
Fish patties must be brought to full readiness, as half-cooked fish dishes can cause worms to become infected. Therefore, for meatballs, you need to take only fresh or frozen fish. If an unpleasant smell emanates from it, then the purchase should be abandoned.
Do not buy ready minced fish, because it is difficult to determine its quality without thinking.
Do not leave the finished fish cakes on the second day, as they quickly deteriorate. If you made a lot of cutlets, boil as much as you can eat at one time. Put the remaining patties in a container and freeze them in the freezer.
