Fish patties pressed meat, in many families they are cooked regularly. However, not all housewives know what to make of minced fish cutlets, so that the addition does not shade, but emphasizes the taste of the main course. Different countries have different traditions of presenting such products. They combine rice, vegetables, buckwheat, potatoes, barley, beans and other legumes. The garnish for fish cakes can be made from any of the products listed above, if the cook has followed several important rules.
Cooking Features
The garnish for fish cakes must meet several requirements:
- In the side dish should not dominate the products that make up the stuffing. If potatoes are added to the juiciness, it is advisable to make a side dish of other vegetables. If, for satiety, pearl barley or rice was put in the mince, the garnish should be vegetable: it is not advisable to serve grits with cereal.
- When choosing a side dish, consider the method of cooking fish cutlets. If you boil them for a couple, so that they remain dietary, it is illogical to give them fried potatoes or spicy Mexican mixture. But for baked and fried meatballs called side dishes will be a good addition.
- A side dish will better emphasize the taste of the main course, if you add the appropriate spices, spices in it. In the case of fishcakes, it is parsley, dill, ginger, lemon zest, paprika, black and white pepper, green onions.
- Cheese, cream and butter give the garnish a delicate flavor, making it the perfect complement to fish cutlets.
- The temperature of the garnish and main course should be about the same. If you do not plan to serve the chops as a cold snack, heat them together with a side dish in the oven or microwave oven. Vegetable salad in this case as a supplement to the main dish may not be suitable.
By preparing a side dish for fishcakes, each housewife can show imagination in order to create a unique, but at the same time harmonious combination.
Garnish for green bean fish cakes
Composition:
- green beans, fresh or frozen - 0, 4 kg;
- almonds - 100 g;
- garlic - 2 cloves;
- olive oil - 30 ml;
- butter - 30 g;
- salt, pepper - to taste.
Method of preparation:
- Boil water, put green beans into it, boil until half cooked. Fresh beans should be washed and cut into slices. Frozen thawing before cooking is not necessary. Water for 5 minutes before the readiness of the beans need to be salted, focusing on your taste.
- Flip the beans into a colander to drain the water. Wait for the pods to dry.
- In a frying pan, melt the butter, mixing it with olive oil.
- Cut the garlic into plates, throw in the pan. Fry until brown, remove.
- At this time, fry the almonds in a dry frying pan and crush it.
- Put the beans in garlic butter, fry them for 5 minutes.
- Sprinkle with almonds, stir, remove from heat.
This version of the fishcake side dish is one of the most exquisite. It is suitable for products cooked in the oven or in a pan.
Salad garnished with fish cakes
Composition:
- tomato - 150 g;
- young squash - 0, 2 kg;
- sweet pepper - 0, 2 kg;
- red onion - 75 g;
- garlic - 1 clove;
- fresh basil - 50 g;
- hard cheese - 100 g;
- lemon juice - 20 ml;
- olive oil - 40 ml.
Method of preparation:
- Wash vegetables, pat dry.
- Peel onions, cut into thin quarters of rings. Pour with lemon juice.
- Finely chop the greens.
- Wash the pepper, remove the seeds from it. Cut into strips.
- Zucchini grind on a coarse grater. Put in a colander, wring out.
- Cut the tomato into thin slices or cubes.
- Combine vegetables, mix.
- Add chopped garlic and basil, stir again.
- Rub the cheese, mix with the other ingredients. Pour over oil.
Such a salad is suitable for fish cakes cooked in any way, including boiled for a couple. It can be served both cold and warm. If you make a warm salad, water it with hot oil, it will be tastier and more fragrant.
Couscous Garnish
Composition:
- couscous - 0, 2 kg;
- boiled water (hot) - how much will leave;
- ginger root - 20 g;
- vegetable oil - 20 ml;
- fresh greens - 50 g;
- pickled vegetables, salt - to taste.
Method of preparation:
- Peel the ginger, chop on a grater, put in a small saucepan.
- Sprinkle couscous on top.
- Water boil, add salt. Pour couscous.
- Let it brew, loosen with a fork.
- Add finely chopped herbs and butter, mix.
When served, a side dish of couscous and fish patties will not hurt to supplement with pickled vegetables. Couscous is useful, it can be served with steam cutlets, but pickled vegetables will then have to be excluded.
Potato Garnish for Fish Cakes
Composition:
- potatoes - 1 kg;
- fresh dill - 50 g;
- paprika - 5 g;
- butter - 50 g;
- milk - 0, 25 l;
- water - 0, 25 l;
- salt - to taste.
Method of preparation:
- Peel the potatoes, cut into large cubes, put in a saucepan.
- Mix water with milk, add salt.
- Fill the potatoes with the mixture, put to boil on low heat under the lid.
- When the potatoes are tender, mash them with a toller or a special device.
- Add finely chopped dill, paprika and butter, mix.
This delicate side dish will suit fish cutlets regardless of the way they are cooked. Especially like this option for children.
Garnish for Mexican Mix Fish Cakes
Composition:
- frozen Mexican mix - 0, 4 kg;
- rice - 0, 25 kg;
- soy sauce - 60-80 ml;
- onions - 0, 2 kg;
- fresh parsley - 50 g;
- vegetable oil - 100 ml.
Method of preparation:
- Rinse and boil rice in salted water.
- Peel and chop the onion into small cubes.
- Heat the oil in a saucepan or cauldron, brown the onion in it.
- Pour out Mexican mixture, without thawing. Stir, stirring, until tender.
- Mix with rice and sauce. Simmer the side dish 5 minutes under the lid.
Before serving, we recommend generously decorating the garnish with parsley sprigs. If desired, the dish can be supplemented with hot pepper. To do this, one pod of hot pepper must be removed from the seeds, finely chopped and add to the pan along with the vegetable mixture. In any case, this side dish will not work with steam cutlets, but for fried and baked ones it will be a good addition.
There are a large number of garnish options for fish cakes. In different countries for this use not the same products. This gives the room a culinary fantasy. If you follow simple rules, even an inexperienced hostess can make a delicious addition to minced fish cutlets.
