Fishcakes in a multicooker

Fishcakes in a multicooker

Those housewives who have already purchased a slow cooker can say with confidence that it makes their work in the kitchen much easier. In the slow cooker you can cook absolutely everything: from soups to baking.

It goes well with second courses - for example, burgers. To do this, use the function "Baking" or "Frying". The advantage over a conventional pan is an obvious one: the high walls of the bowl do not allow the fat to be sprayed in different directions, the dish does not stick, the fried products easily reach the readiness under the lid.

Cutlets in a multivariate turn out juicy, soft, with a golden crust. Mistress fish cutlets cook less often. Apparently, they do not want to bother with cleaning the fish, to remove its numerous bones.

But in any large (and not very) store you can now buy minced fish, which will be no worse than cooked yourself. The main thing - you need to be confident in its quality. Therefore, you need to buy stuffing only proven brands. Also sold already prepared fillet of perch, carp, catfish, sole.

Cooking fish cutlets in a slow cooker does not differ much from classic roasting in a frying pan. Therefore, any hostess easily cope with this.

Subtleties

  • The quality of the cutlets directly depends on how well the stuffing is mixed. You need to try to respect the proportions of the ingredients. Particular attention is paid to the amount of bread in minced meat. If you put it more than you need, the cutlets will turn out too loose and will fall apart when turned over.
  • Usually, no more than 250 g of bread is put on 1 kg of fish. And it should be without crusts and dried. Bread can be poured with water, milk, cream, broth. About 300 ml of liquid per 1 kg of fish is added to the minced meat. But if minced liquid - this happens if you grind a fish that is not completely thawed with ice - then the amount of water is significantly reduced.
  • Butter or lard, as well as onions, pre-fried in vegetable oil, can be added to the minced fish from lean fish (perch, pollock). This will greatly improve the taste of cutlets.
  • To make burgers tender, mince should be thoroughly mixed for a few minutes. You can use a blender. After it, the stuffing turns out to be airy, tender, and the cutlets don't fall apart even without breading.
  • Thanks to the breading of the cutlets inside, they remain juicy, and outside they get a ruddy crust. Cutlets can be rolled in flour, ground breadcrumbs, bran, starch, cornflakes.
  • Cooking cutlets in a multicooker does not require a large amount of oil. It is enough to lightly grease the bowl with it, and the cutlets will not burn.

Fish patties in a low-fat multicooker

Ingredients:

  • fish fillet - 1 kg;
  • onions - 1 pc .;
  • carrot - 1 pc .;
  • vegetable oil - 2 tbsp. l .;
  • stale bread without a crust - 2 slices;
  • milk - 1 tbsp .;
  • bread crumbs - 1 tbsp .;
  • salt - to taste;
  • spices - at will;
  • egg - 1 pc.

Method of preparation

  • Cut the fish fillet into slices, fold into a blender and chop. If there is no blender, then skip the fish through a meat grinder.
  • Chop onion finely. Carrot rub on a medium grater.
  • Pour one spoonful of vegetable oil into the bowl of the multicooker, turn on the mode “Baking” (“Frying”). When the oil has warmed up, put the vegetables and lightly fry until soft. Put in a separate bowl, and wash the bowl.
  • Soak bread in milk.
  • Combine fish, vegetables, and soaked bread. Add egg and spices. Twist everything again in a meat grinder or mix in a blender. You get an air mass.
  • Place the breadcrumbs on the plate. Wet your hands with cold water to keep the stuffing from sticking to them. Blind the cutlets, place them on a wet cutting board.
  • Pour the remaining oil into the bowl of the multicooker, heat on the same program.
  • Dip the cutlets in breadcrumbs and place in the heated oil a short distance from each other. Since the cutlet will turn out a lot, fry them in portions of several pieces. Do not close the lid. When one side of the cutlets is fried (it will take 10-15 minutes), use the silicone or wooden spatula to turn the cutlets on the other side. Bring to readiness.
  • Carefully remove the fried patties with a spatula and place on a plate.

Fish cutlets in a slow cooker with pork

Ingredients:

  • fish fillets - 900 g;
  • fatty pork - 100 g;
  • onions - 1 pc .;
  • long loaf without crust stale - 250 g;
  • milk - 300 g;
  • breadcrumbs or flour - 3 tbsp. l .;
  • salt - to taste;
  • vegetable oil - 1 tbsp. l .;
  • spices - to taste.

Method of preparation

  • Wash and dry fish fillets and pork with paper towels. Grind in a meat grinder or in a blender.
  • Baton fill with milk and leave to soften.
  • Chop onion finely.
  • Mix minced meat, bread, onions, and spices in a bowl. Once again, pass everything through a meat grinder or whisk with a blender.
  • Damp cutlets with wet hands. Roll them in breading. If you want them to get crisp, use breadcrumbs. In cutlets in flour, the crust will be softer.
  • Pour vegetable oil into the bowl of the multicooker and heat it in “Baking” mode. Put the patties. With the lid open, fry them to a brown crust first on one side, then turn over to the other side and bring to readiness. In total, the cutlets should be fried for at least 30 minutes. If they are reddened early, pour a little bit of hot water, cover with a lid and cook them for a few more minutes in the “Quenching” mode.

Fish patties in a slow cooker with cheese

Ingredients:

  • fish fillets - 500 g;
  • onions - 1 pc .;
  • bread without crust stale - 100 g;
  • milk - 100 ml;
  • cheese - 100 g;
  • salt - to taste;
  • egg - 1 pc .;
  • vegetable oil - 1 tbsp. l .;
  • mayonnaise or sour cream - 50 g;
  • spices for fish - to taste;
  • breading (flour or crackers) - 2 tbsp. l

Method of preparation

  • Place the bread on a plate, cover with milk and leave for a few minutes to soften it.
  • Finely chop the onion.
  • Fish fillet mince.
  • Add egg mince, mayonnaise or sour cream, spices, onions and bread to the mince. Thoroughly knead. For greater pomp, minced meat can be whipped in a blender.
  • Cut the cheese into flat sticks.
  • Hands moistened in cold water from portions of minced meat blind balls the size of a chicken egg. Then flatten them into lozenges. Put a piece of cheese in the middle. Blind the cutlets.
  • Roll them in breading.
  • Pour oil into the multicooker bowl. Set the “Baking” mode. In hot oil, place the cutlets. Fry until golden brown on their underside, but for at least 15 minutes. Then gently turn over to the second side and bring to readiness.

Mistress to note

  • To make the burgers juicy, they can be cooked immediately in a sauce. To do this, first fry them, then pour with any sauce and cook in the “Quenching” mode for about half an hour.
  • In the middle of low-fat fish cutlets you can put a piece of butter instead of cheese. Then they will be very juicy and tender.
  • To make burgers that can be eaten in fasting, replace the milk with water or vegetable broth. Also eliminate the egg.
  • Fishcakes can be served with any side dish or salad.
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