Recently, the crock-pot has become an almost mandatory companion of many housewives. Almost any dishes are prepared with its help - from soups to baking. Even in the preparation of prosaic cutlets, it has clear advantages over conventional frying in a pan. Non-stick coating does not burn, and high walls do not allow grease to spray.
Fish cakes, fried in a slow cooker, are guaranteed to be rosy and juicy, and steamed - tender and dense.
Complicating the process is only cutting fish into fillets, but this can also be avoided. You can search in stores for frozen fish fillets, and ready-made minced fish is also for sale. If you take a deliberately high-quality semi-finished product, it will not differ in quality from home-made minced fish.
Fish cakes in a slow cooker - general principles of preparation
• Cooking cutlets in a slow cooker, or rather, frying, is practically no different, and even simpler than the usual method - frying in a pan. Steaming is also a simple process and does not imply special skills.
• The following programs are suitable for frying fishcakes in a slow cooker: "Frying", "Baking", "Multipovar", "Stewing". To prepare steam cutlets, it must have the "Steam" or "Steaming" mode.
• Minced meat for fish cakes can be prepared from almost any type of fish, it is best to purchase ready-made fillet for this purpose. Otherwise, the carcasses will have to be cut by ourselves, and this is not such a simple procedure, especially if the fish are bony. It will be necessary to extract all the bones so that they do not fall into cutlets. You can use ready-made meat, but in this case you need to take semi-finished products of proven brands.
• The quality of fish cakes directly depends on properly prepared minced meat. It is necessary to strictly observe the proportions of the products, taking into account the type of fish from which it is prepared. Dry fish requires the addition of lard, bread and more onions.
• Minced meat is thoroughly and long kneaded to get tender cutlets. For steaming, it is better to kill the fish with a blender. From such fish mass, steam products are obtained not only more magnificent, but also keep their shape much better.
• Before frying, fish cakes must be breaded and lowered for frying only in vegetable oil well warmed up in the cooking bowl. Thanks to this, they are quickly covered with a golden crust, and from the inside remain juicy.
• Steam cutlets do not panic. The breading will get wet under the influence of steam, and will resemble a raw dough.
• Fishcakes are not capricious to garnish, you can serve with almost anyone. The most popular mashed potatoes and boiled rice.
Fried fish cakes in a slow cooker of white sea fish
Ingredients:
• white flesh of sea fish - 600 gr.;
• one egg;
• onion head;
• 100 gr. fresh lard;
• a spoon of flour;
• spices "For the preparation of fish dishes";
• refined oil;
• a small bunch of dill;
• white crackers, breadcrumbs, preferably home-made.
Cooking method:
1. Coarsely chop the lard and the thawed fish fillet. We clean the onion, cut it into pieces. We twist all the prepared components in a meat grinder twice, passing through a fine-mesh grate. It is advisable to grind onions last.
2. Add a few ready-made spices and ground pepper to the minced fish. Finely chop the dill and add to the minced meat. Add salt to your taste, add the egg, knead well. Then, adding flour, mix thoroughly again.
3. In the multicooker switched on for frying, pour a little oil. While it is warming up, with wet hands we form small, oblong shapes, cutlets.
4. Formed semi-finished products are breaded in breadcrumbs and put in hot fat. Fry on both sides until lightly browned. The cooking time of one batch can be from 20 minutes to half an hour.
Juicy fish cakes in a multicooker of cod
Ingredients:
• cod fillet - half a kilo;
• large onion head;
• 100 ml of fatty, 22% cream;
• 1 egg;
• refined oil;
• flour for breading;
• 100 grams of semolina.
Cooking method:
1. Thaw cod in advance in the refrigerator, rinse well and cut into pieces. We clean the onion, cut the head into four parts. Grind onions and fish into minced meat with a blender or meat grinder.
2. Add semolina, cream to the fish mass, here we break the egg. Add about half a spoonful of boiled-out (shallow) salt, slightly pepper, stirring very carefully.
3. Tighten the bowl with minced cod film and place in the cold for an hour.
4. From the chilled minced meat we fashion small, arbitrary shapes, semi-finished products and roll them well in flour.
5. In the frying mode, we warm up a little oil and fry the cod cutlets until tender - a gentle golden color on both sides.
Fish cakes in a slow cooker with cottage cheese - "Double"
Ingredients:
• elastic 9% cottage cheese - 500 gr.;
• a pound of large sea or river fish;
• two raw eggs;
• fresh herbs (dill);
• non-aromatic oil;
• semolina or breadcrumbs for breading.
Cooking method:
1. Twist the fish fillet in a meat grinder twice. Rub the cottage cheese through a sieve into a separate bowl.
2. Breaking eggs, pour the whites into the fish, and add the yolks to the cottage cheese. Slightly add both masses, add a little ground pepper to each and knead them thoroughly.
3. Having moistened the hands with water, we form a cutlet from the curd mass and minced fish in a small, uniform size. Then we connect them, laying on top of each other, and slightly press our palms to better "stick together."
4. Roll the fish and cheese cakes in crackers and dip in heated oil. Fry until tender, following the blush on both sides.
Fish cakes in a slow cooker with cheese
Ingredients:
• fillet of any large sea fish - 500 gr.;
• eggs - 2 pcs.;
• large onion;
• 100 grams of "Russian" cheese;
• white unsweetened loaf - 200 gr.;
• finely ground white crackers;
• 25 gr. semolina.
Cooking method:
1. Rinse the fillet, cut and twist in a meat grinder, finely chop the onion and add to the minced meat.
2. Cut off all the crusts from the loaf, fill the crumb with milk. Break eggs into a separate bowl and rub them thoroughly with dry semolina.
3. Squeeze the crumb, knead and mix it with the egg mass. Covering the bowl, set aside 20 minutes to the side.
4. Then we shift the crumb to the minced fish, pepper it and add salt to taste. Knead, beat well.
5. After slicing the cheese into thin cubes, we put in the middle of the cutlets during their formation. Well breaded semi-finished products and fry in a slow cooker, dipping in a well-heated oil.
Steamed fishcakes in a slow cooker with spicy sour cream sauce
Ingredients:
• thawed fish fillet - 600 gr.;
• a small bunch of dill;
• garlic;
• three tablespoons of butter;
• one chicken egg;
• a tablespoon of flour or starch.
For the sauce:
• a small pickled cucumber;
• garlic;
• 20% sour cream 150 ml;
• two branches of dill;
• three onion feathers.
Cooking method:
1. Finely chop a clove of garlic and dill. We chop the fillet into minced meat with a blender or twist in a meat grinder at least two times.
2. Pour the egg into the minced fish, add the dill and garlic. We add, add flour and knead especially carefully. In a small bowl, melt the butter.
3. With moistened hands, we fashion a small cutlet. Having dipped well from all sides in melted butter, we lay them out on the steam container and place it over hot water.
4. Close the lid and start the slow cooker by installing the “Steam” program on the panel. Cooking fish cakes a quarter of an hour for a couple.
5. While the patties are steamed, prepare the sauce. Finely chop the pickle. Grind dill, chop finely or pass a large clove of garlic through a press.
6. Put sour cream in a small bowl, add cucumber, dill and garlic squeezed from the brine. We add a little bit and stir the sauce well.
7. We get ready-made fish cakes from the slow cooker and serve hot with sauce and fresh vegetables. May be complemented with mashed potatoes.
Delicious and fast fish cakes in a slow cooker in tomato and sour cream filling
Ingredients:
• white sea fish (fillet) - a pound;
• 150 gr. a stale, not moldy loaf;
• egg;
• a small onion;
• white crackers;
• vegetable oil.
In tomato sauce:
• two tablespoons of unsalted tomato paste;
• four large spoons of sour cream;
• 30 gr. flour;
• 350 ml of fish stock.
Cooking method:
1. Blender or in a meat grinder with a fine mesh, grind the fish fillet and onion.
2. Well kneading hands, add pre-soaked in the milk and squeezed crumb loaf. Introduce the egg into the minced meat and, slightly pepper, and adding salt, carefully knead.
3. We fashion oblong cutlets and, having crumbled in breadcrumbs, fry in a slow cooker in vegetable oil. We use the frying mode and dip only in well-heated fat so that they quickly crust.
4. We take out the finished fish cakes, and wash the bowl with water and wipe it dry. We put the oil, melt it in the same mode. Add the flour and stir, fry until a distinctive creamy color appears.
5. Dilute tomato and sour cream in the broth (water), slightly add the mixture and pour into the bowl to the fried flour, mix. Lumps should not remain.
6. Dip the fried cutlets in the sauce and cook in it for at least five minutes, until the sauce begins to thicken noticeably.
Technological tips for cooking fishcakes in a multicooker
• Instead of cheese, a little butter can be hidden in the middle of the fish patties. This will make them juicier and more tender.
• Self-separated fillet, after scrolling in a meat grinder or immediately, beat with a blender. If there is no such device, grind again with a meat grinder using a fine mesh.
• Try to use white crackers, and preferably not finely ground, for breading. Bread patties, making sure the breading is evenly coated and completely covers them. This will prevent the flow of juice from the inside and increase their juiciness.
