Steaming is a technology undeservedly ignored by many housewives.
Indeed, if you yourself can’t imagine dishes without a crispy fried crust, then it’s not easy to tune in to thoughts about steam cutlets.
But if you approach the menu, focusing on the benefit, the steam kitchen will move many recipes.
When preparing any dishes in this way, one has to rely on the strong natural taste of the products.
Hence the wealth of experiments with spices, additions in the form of cheeses and sauces.
Well, lovers of traditional tastes can be advised to add a little stronger fried onion to the minced meat. Its aroma alone is enough to make steam cutlets, as they say, lick your fingers!
Steamed fish cakes - general cooking principles
• Actually the process of heat treatment of fish cutlets for a couple does not take much time. Most of it is spent on cleaning and cutting fish. But if you take the finished fillet or minced meat, the cooking time will be reduced by almost half.
• To cook steam cutlets you will need a cooker with a double boiler, or a slow cooker. For chopping fish and products - a meat grinder (manual or electric) or a blender, grater with medium and large cells.
• You will need to take two chopping boards as an improvised kitchen equipment. One for fish, the second (separate) - for cutting additional products.
• And of course, you will definitely need a bowl to knead the stuffing.
• Fish should be chosen not too oily and not dry at the same time, marine is best. There are fewer small bones that can get into meatballs. Especially if you decide to cook minced meat rather than minced meat minced in a meat grinder.
• If you still decide to take a river fish, better chop it with a blender. In this case, even very small bones will not be noticeable.
• You can add onions, carrots, cottage cheese, cheese, eggs, soaked bread and cream to minced fish. It all depends on the recipe.
• Steamed fish cakes stuffed with cheese and greens are delicious.
• In a double boiler or multicooker, you can cook not only the main course. If you want to save time, cook steam fish cakes at the same time as a side dish. In the lower tank there is always a place for him.
• For a side dish, you can cook rice, corn porridge, potatoes, or pick to your liking. But at the same time, consider the time necessary to bring the side dish to readiness.
Steamed fishcakes with corn porridge in a double boiler
Ingredients:
• 600 grams of fillet of sea fish;
• two onion heads;
• 2 chicken eggs;
• 11% cream - 100 ml;
• 60 grams of butter;
• 4 tbsp. l white bread crumbs (wheat) crackers;
• evaporated salt, black crushed pepper, olives.
In side dish:
• corn grits - 2 cups;
• 1 carrot;
• 50 grams of sweet cream butter;
• spicy herbs and salt to taste.
Additionally:
• green pea;
• paprika;
• bell pepper.
Cooking method:
1. Pour the breadcrumbs with cream and leave for a while, so that they swell.
2. Sasser the chopped onion in butter until it is “frosted glass” and cool.
3. Cut the fish fillet into pieces and, together with the onion and soaked breadcrumbs, grind it with a meat grinder through a fine wire rack.
4. Add to the cutlet mass eggs, beaten with salt, a little black pepper. Salt and mix well.
5. Put in a small silicone molds in full, with a slide, a tablespoon of cutlet mass. In the center, place the olive, slightly drown it, and smooth the surface.
6. Cut the carrots into small cubes.
7. Rinse the corn grits under water and mix with carrots. Add salt to the cereal; put herbs to your taste.
8. Pour the cereal with 400 milliliters of boiling water and transfer everything to the capacity of the double boiler.
9. Place the container with the cereal on the lower level, and the tins with minced meat on the upper.
10. Steam the fish cakes with the side dish for half an hour.
11. Put the finished patties out of the molds. Sprinkle with paprika, green peas, garnish with thin strips of sweet pepper.
Steamed fishcakes with rice side dish in a slow cooker
Ingredients:
• 400 gram carcass of cod;
• 250 grams of 9% cottage cheese;
• one raw egg;
• a small slice of a white wheat loaf;
• 72% butter;
• fresh herbs.
In side dish:
• three multi-glasses of rice groats (160 ml glass);
• two carrots and one sweet (Bulgarian) peppercorn;
• a small garlic head.
Cooking method:
1. Rinse the whole carcass of the fish well under the tap. With a knife in the direction from the tail to the head, gently scrape off the scales and rinse again. Cut off the fins, remove the tail. Cut the abdomen and gut the fish well.
2. Remove the skin, cut lengthwise, in half. Remove the ridge, select all the bones and cut the meat into pieces.
3. Soak bread in water. Remove the crusts and squeeze out the pulp.
4. Pass the fish fillet with cottage cheese and soaked bread through a meat grinder. Enter spices, salt, a raw egg, chopped herbs, and thoroughly knead the minced fish.
5. Form small oval blanks from minced fish. When forming in the center of each, put in a small piece of oil.
6. Pour two tablespoons of refined oil into the cooking pot of the multicooker. Put the chopped vegetables into small pieces - carrots and bell peppers.
7. Rinse the rice until clean water and transfer it to a container for vegetables. Pour rice into five multi-cups of cold water. Salt, pepper.
8. From the head of garlic, remove the top thin husk and press in the center of the rice.
9. In a steamed bowl greased with vegetable oil, place the fish cakes and place it in the multicooker.
10. On the panel, set the option "Pilaf" and start cooking. After the beep, the fish cakes and side dish will be ready.
Steamed fish cakes with cheese filling in a slow cooker
Ingredients:
• 400 gr. minced cod;
• a small onion;
• one egg;
• 200 gr. semi-hard cheese;
• chopped greens of fresh dill;
• "Fish spices".
Cooking method:
1. Grate the onion in the minced cod on medium grater. Add the egg, "Spices for Fish." Salt and knead well until smooth.
2. From a small amount of minced meat, form a flat cake. Put some greens on it, a small block of cheese. Cover the cheese with the second flat cake and form an oval cutlet.
3. Lubricate the container of the double boiler and place cooked semi-finished products in it.
4. Pour three multi-cups of cold drinking water into the cup. Set the processor mode "Steaming" for half an hour and start execution.
5. After disconnecting, put the steam cutlets on the dish and sprinkle lightly with melted butter.
Steamed potato and fish cutlets in a slow cooker
Ingredients:
• eight small potatoes;
• a pound of minced fish;
• onion - medium-sized head;
• one carrot;
• two cloves of garlic;
• a tablespoon of natural butter;
• a small bunch of fresh herbs;
• crumb from a loaf - 80 grams;
• pasteurized milk.
Cooking method:
1. Pour the loaf of the loaf with milk and hold for 10 minutes, remove the bread, wring out the remaining milk with your hands.
2. Pass the minced fish through the middle grill of the meat grinder along with carrots, onions, garlic, herbs and bread crumb.
3. Add melted butter over low heat. Sprinkle with spices, salt and knead thoroughly. From the prepared minced fish, fashion the blanks of the desired shape and size, transfer them to the grate of the steam container.
4. Cut the potatoes into small pieces and place them in the bowl. Add the butter to the potatoes.
5. Insert the container with the blanks into the multicooker and set the “Baking” option on the remote control. Cooking should take 40 minutes.
Steamed fishcakes made of pollock ice cream with potatoes
Ingredients:
• a pound of pollock;
• three potatoes;
• 2 onion heads;
• one egg;
• 150 grams of fresh herbs.
Cooking method:
1. Flush pollock thoroughly. Scrape the fish with a knife, removing the remains of the scales, and divide it into fillets. Remove the ridge and bones.
2. Without removing the skin, grind pieces of fish in a meat grinder mixed with onions and potatoes.
3. Add the egg, ground pepper and chopped greens to the scrolled fish meat. Salt to taste and mix thoroughly.
4. Form small patties with wet hands and place them on the wire rack. Lubricate the grate itself with oil.
5. Pour up to half the volume of hot water into the pan, boil. Place the wire rack on top of the pan and cook the cutlets for a couple of 25 minutes.
Minced fish steaks with cheese in a slow cooker
Ingredients:
• kilogram of cod fillet (preferably chilled);
• large onion;
• crumb of a white loaf - 100 gr.;
• hard, easily melting cheese - 150 gr .;
• 2 raw eggs;
• 22% cream - 200 ml;
• dill greens - 3 branches without stems.
Cooking method:
1. Cut the chilled cod fillet into small cubes. The smaller the better.
2. Onion cut into small pieces, you can chop the meat grinder or grater.
3. Grate the cheese with a grater with medium cells, finely chop the greens. Kill the loaf of the loaf with a blender, you can scroll in a meat grinder.
4. Put the fish in a deep bowl, add the chopped loaf and pour the cream on everything.
5. Stir in chopped greens, onions and eggs.
6. Add quite a bit of salt, cheese chips and again mix everything well with your hands. Cover the bowl with a lid (as an option - with a film) and clean for half an hour in a cold place. Do not worry if the cooked mince turns out to be somewhat liquid. When cooled, it thickens and becomes quite plastic.
7. From the chilled minced meat, fashion oblong cutlets, gently beating the minced meat in the palm of your hand. It is convenient to do this by transferring the workpiece from one hand to another.
8. Install a steam container in the multicooker. Pour into a bowl of water so that it does not reach 2 cm.
9. Lubricate the container with oil and place the patties on it. Cook for 20 minutes by selecting Steaming.
Steamed fishcakes for babies (with semolina)
Ingredients:
• a pound of salmon fillet;
• onion - a small head;
• a bunch of fresh herbs (any one to taste);
• one small carrot;
• two tablespoons of semolina;
• one egg;
• half a glass of breadcrumbs;
• to taste - spices.
Cooking method:
1. Whisk the eggs with a whisk and mix them with semolina. Set aside the mixture for 20 minutes to settle.
2. Twist the fish fillet with carrots and onions through a small grill in a meat grinder.
3. Add finely chopped greens. With your hands or a spoon, mix everything into a homogeneous mass.
4. Stir in the minced fish with your hands a mixture of semolina with egg, salt, and mix well again. If the mass turned out to be liquidish, introduce a little breadcrumbs into it and put the cutlet mass in the cold for a while.
5. Knock out the minced meat on the table and, with wet hands, fashion small cutlets from it.
6. Prepare such fish cakes on the stove in a double boiler. The cooking time is 30-40 minutes, from boiling water in the lower tank.
Steamed fishcakes - tricks and tips
• To prevent fish cakes from breaking up during cooking, the forcemeat should not be liquid. Regulate the consistency by adding breadcrumbs to it.
• If you add a little spices and bay leaf to the bowl of water, the fish steaks will be more aromatic.
• The best steam cutlets are obtained from meat of large breeds of fish. As a rule, it has a strong own taste and large bones are easily removed from it. And there are practically no small bones there.
• To make the cutlets more magnificent, add cold mashed potatoes to the cutlet mass, but not more than a third of the original volume.
• If cream is used for the prescription, add two thirds of the norm to the cutlet mass. Enter the rest whipped, just before the formation of cutlets.
• Steam fish cakes will be more juicy if the onions are a little sautéed in butter.
