Cutlets from pike with bacon - a fairly simple and inexpensive dish. It does not turn out to be very high in calories, and it can be served practically with any side dish to your taste. Ideally pike patties with bacon are combined with boiled potatoes . Let's not waste time in vain and learn all the subtleties of their preparation with you.
Recipe for fish cutlets with bacon
Ingredients:
- fillets of pike - 500 g;
- pork fat - 150 g;
- white bread - 300 g;
- egg - 1 piece;
- spice;
- bulb - 1 piece;
- garlic - 3 cloves;
- vegetable oil - to taste;
- milk - to taste;
- bread crumbs - 150 g.
Preparation
So, we cut the fish: we remove the head and tail, we clean the meat of scales and bones. Then we twist the pike through the meat grinder, adding in parallel slices of fat, peeled garlic and chopped onions. White bread is soaked for a while in warm milk, and then we add it to ground meat with chicken egg and spices. From the received test we form cutlets and fry them in a frying pan in oil on both sides until ready.
How to cook cutlets from pike with lard?
Ingredients:
- fillets of pike - 300 g;
- cottage cheese - 200 g;
- fat pork - 50 g;
- garlic - 3 cloves;
- egg - 2 pieces;
- butter - 100 g;
- oat flakes - 50 g;
- flour - 50 g;
- vegetable oil;
- green onions - to taste;
- spice.
Preparation
Finished pike fillets washed under cold water, dried and shredded in small cubes. We remove the bulb from the husk, cut it into cubes, send it to the fish and mix it. Then, add fish eggs, cottage cheese, lard, salt and pepper to taste. We mix everything thoroughly, form with wet hands of minced meatballs, put a small piece of butter in the center of each and crumble them first in flour, and then in oat flakes. Garlic chop, lightly pass it in oil and remove from the frying pan. On this oil fry cutlets and before serving decorate them with green onions.
Recipe for pike patties with bacon
Ingredients:
- fillets of pike - 1 kg;
- lard fat - 100 g;
- loaf - 3 slices;
- egg - 1 piece;
- milk - 150 ml;
- flour - 2 tbsp. spoons;
- spice.
Preparation
Lard cut into small pieces, and bread soak for a while in milk. Then we twist the fillet of pike and bacon into a meat grinder, until a homogeneous mass. Then, into the resulting stuffing, drive in a chicken egg, salt and pepper to taste.
Mix the prepared forcemeat to a homogeneous mass. If as a result you have got enough liquid mass and cutlets from it are poorly molded - do not worry, but just sprinkle a little flour for the density. Now we make small cutlets, spread them gradually on a heated frying pan and fry in vegetable oil on medium heat to a crusty crust on each side.
Cutlets with lard in tomato sauce
Ingredients:
- fillets of pike - 1 kg;
- milk - 100 ml;
- white bread - 1 slice;
- bulb - 1 piece;
- egg - 1 piece;
- garlic - 2 cloves;
- fat pork - 50 g;
- flour;
- spice.
For sauce:
- tomato - 5 pcs .;
- bulb - 1 piece;
- spice.
Preparation
We process the pike fillets and pass them several times through the meat grinder along with the peeled onion, lard and garlic. Flesh the bread from the crust, soak it in warm milk, and then add it together with the egg in the fish mass. Podsalivaem all to taste, mix and sculpt from minced meat cutlets. Then we roll them in flour and fry them in a heated frying pan until they are ready in the oil. Now let's take tomato sauce. Tomatoes we rub on the grater. Luchok shinkuyu cubes, passeruem to golden color, add tomatoes and spices to taste. We extinguish all about 3 minutes and pour our cutlets with the ready sauce when serving.