Unusual meat and fish cutlets Surprise

This story and recipe for unusual cutlets with meat and fish were sent by Ira Kryukova from Saransk (38 years old)

“This was in the late 80s. At one point, on March 8, it turned out that my ancestors were working, and it was up to someone to cook the gala dinner. And I really wanted to cook something tasty for my mother that day, but as luck would have it, the refrigerator was also almost empty. Soon my father came home from work, lethargic and hungry. He finished the lazy cabbage rolls his mother had prepared, lay down on the sofa and sank into reading the newspaper.

I realized that mom would have nothing to eat for dinner and began to pester dad so that he would start making dinner. He said that he would go to the store for sausage and candy, and I would have to cook dinner myself, because I was already big.

At that time I was 14 years old. Naturally, I’m skilled at cooking, but I didn’t know what to cook right now. In the refrigerator there were only eggs, 2 small frozen fish and a piece of pork. It was useless to find anything more in stores in those years, and even on holidays. And when dad, returning home, said that there was no sausage, I was not taken aback. But don’t “feed” your mother with tea and sweets!

Together with my dad, we began to think about what we could cook from our meager set of goods. There is not a lot of fish to fry, there is not enough meat for cutlets, and the pork is very fatty.

Then I suggested creating cutlets from minced meat. The father, after thinking, agreed: “Whoever understands, maybe it will be delicious!” .
He went into the kitchen to peel potatoes for mashed potatoes, and I started making cutlets from all the goods that we had in the house. I wanted to create more of them so that there would be enough for everyone. When the mother came home, she asked from the doorway: “What is it that smells so delicious here?”

And when she went into the kitchen, a real gala dinner was waiting for her, consisting of ruddy cutlets with mashed potatoes and tea with sweets. Having tasted one meat and fish cutlet, my mother at first did not believe that it was I who made them. But here my father stood up for me and said that only I prepared them - from beginning to end. Even then I myself did not expect that the first cutlets I created would turn out to be so tasty! I was so glad that my parents liked my cooking.

After that dinner, my mother made these fish and meat cutlets herself more than once; we really liked them!
Now I often cook them, though for my own family. I don’t understand clear proportions, I always do it by eye and taste. But I can outline the approximate number of goods.”

Next, cutlets with meat and fish are prepared by Oksana (Rainbow)

For some reason, my sincere love for fried crucian carp and mullet does not prevent me from treating fish cutlets with contempt. Intrigued by the enticing reviews from our reader’s household, I decided to take a risk and fry fish and meat cutlets. I don’t regret the experience at all; the taste of the cutlets suited my character. Thank you, the surprise was obviously a success, the cutlet recipe is really fascinating!

Recipe for making meat and fish cutlets

So, what does Ira take to make “Surprise” cutlets from fish and meat:

– 300 grams of fish fillet (non-fatty fish varieties are ideal: pink salmon, pollock or similar);
– 300 grams of pork (the meat must certainly contain fat);
– 1 medium raw potato;
– 1 medium onion;
– 1-2 raw eggs;
– breadcrumbs;
– pepper, salt to taste.
I have a little more weight in pork and fish, so I take large onions and potatoes.

I cut the washed pork into pieces and pass it through a meat grinder.

With this kitchen unit I chop potatoes and onions, previously peeled and coarsely chopped.

The creator of the recipe recommends choosing fish with dense flesh, so the minced meat should not spill. I found a hoki carcass in my freezer.

After removing the backbone and fins, I squeezed the juice out of the fillet using just my hands. She poured the juice from the meat and vegetables that had run into the bowl, after which she twisted the pieces of fish fillet in a meat grinder.

I add eggs, pepper, salt to the minced meat and mix very well.

I form cutlets from the minced meat, roll them in breadcrumbs (or flour) and fry them in oil.

Before cooking, Ira freezes the minced meat. I simply placed the minced meat in the refrigerator while any batch of cutlets was fried.

If the minced meat comes out watery, the cutlets will begin to spread across the pan like blots. So, either drain the excess liquid or lightly freeze the minced meat.

I fry cutlets with meat and fish on both sides.

For surprise cutlets - simple barley porridge and sauerkraut.

Chopped cutlets from reddish fish: recipe with photos step by step

Dishes made from reddish fish are constantly desired on the table. Not only are they considered delicacies, but they also contain many nutrients, including iodine and fatty acids. But they are almost always presented as steaks or simply pickles, and in the form of meatballs they are found very rarely. This trend is justified by the high cost of the product. But with the right approach, it becomes possible to vary the daily menu and pamper yourself and your loved ones with the most indescribably delicious food.

Chopped fish cutlets from reddish fish, the recipe for which is given in this article, can be created from any type of product. Even dry pink salmon, which also has a completely affordable price tag, is excellent. If you eat salmon, the meatballs will be the juiciest due to the fat content of this fish.

Tender chopped reddish fish cutlets

Number of servings: 5

Production time: 30 min.

Energy and nutritional value

calorie content – 322.9 kcal;
proteins – 19.1 g;
fats – 22.7 g;
carbohydrates – 10.6 g.

Ingredients

reddish fish (fillet) – 450 g;
chicken egg – 1 pc.;
“Provencal” mayonnaise – 2 tbsp;
wheat flour – 3 tbsp;
onion – 1 pc.;
dill greens – 1 small bunch;
dark pepper – 1 pinch;
salt - to taste;
refined oil – 60 ml.

Step-by-step production

If you are using a whole fish carcass, then clean it from the entrails in advance. Remove the head, fins and skin, and remove all the bones with tweezers. Then cut the fillet into small cubes.
At this time, in a frying pan with a small amount of oil, sauté finely chopped onion until light golden brown.
Add mayonnaise, fried onion, and egg to the chopped minced meat. Sprinkle with herbs, flour and season. Stir well - you should get a fairly thick mass. If desired, you can replace the flour with potato or corn starch - this will make the taste of the dish more tender.
Place cutlets by the tablespoon on a hot frying pan with sunflower oil. Brown until crispy on each side for 5-7 minutes.

Tip: these cutlets can also be cooked in the oven at a temperature of 180 degrees, keeping them in the oven for about 25 minutes. To add piquancy, the dish is sprinkled with grated hard cheese.

What can you add to minced fish?

For a greater contrast of taste, it is permissible to add the following to fish cutlets made from chopped fillets:

potato;
cream or hard cheese;
Provençal herbs;
a small piece of butter;
semolina;
soy sauce;
snow-white bread soaked in milk;
carrot.

Importantly: the added ingredients should not be warm or hot, otherwise the taste of the minced fish will suffer.

Using a similar recipe, you can prepare meatballs from all kinds of goods - poultry or pork. It is better to serve fish cutlets with a side dish of fluffy mashed potatoes, with a salad of new vegetables in olive oil. Bon appetit!

Steamed fish cutlets, dietary: 7 necessary recipes

Nutritionists recommend including fish dishes in your diet more often. After all, it contains proteins that the body needs and are simply digestible by the body, a lot of microelements and vitamins, and polyunsaturated fatty acids. Fish will be most beneficial if it is baked or stewed, but in a frying pan or in a slow cooker, fish can be cooked in such a way that it does not bring anything to the body, except for its usefulness. Products made from minced fish are a little less healthy, but no less tasty, especially if they are prepared correctly. For those who care about their health, steamed fish cutlets, tasty and at the same time dietary, would be an ideal choice. Advice from experienced chefs and recipes that we have selected for readers of the online magazine “Beauty in for You” will allow you to enrich your diet with appetizing and healthy fish dishes.

Subtleties of technology

First, we suggest you familiarize yourself with the advice of experienced chefs. Armed with this knowledge, even a novice housewife can cook delicious steamed fish cutlets.

Minced fish prepared by yourself will be tastier than ready-made fish. After all, you don’t put anything unnecessary in it, using only fish fillets. For minced meat, take the freshest and not very bony fish. If you are going to make cutlets from river fish, turn its flesh through a meat grinder a couple of times to be sure that there are no bones in the minced meat.
Usually, butter or lard is added to make minced fish juicy, but these additives significantly increase the calorie content of the finished dish. Therefore, dietary cutlets are made without these additives, but it is worth choosing fish varieties that are not the driest.
In order for the fish cutlets to be softer and more fluffy, dried bread is added to them and then soaked in milk, cream or water. For diet cutlets, water is more suitable, in the latter case - milk, but it is better to avoid cream.
In order for the cutlets to retain their shape, eggs are usually added to the minced meat. But you can also create lean cutlets by replacing the egg with starch, potatoes or semolina.
Onions are often added to fish cutlets. You should not put it through a meat grinder so that the minced meat does not become watery. It’s better not to be lazy and chop the onion with a knife.
Usually, cutlets are steamed using a double boiler or multicooker. But even if you don't have similar kitchen appliances, you can create steamed fish cakes by placing them in a colander and setting it over a pan of water.
To make steamed cutlets, you don’t need any oil or breading. This also makes them dietary.

Based on the above rules and tips, you can prepare delicious steamed minced fish cutlets using any of the recipes you like.

Tip: if you cook cutlets in a slow cooker, you can immediately cook the side dish in the main bowl of the unit. It could be rice, buckwheat, corn porridge, lentils.

The usual recipe for steamed minced fish cutlets

The minced meat of these steamed cutlets includes potatoes, which is why they retain their shape perfectly. With all this, the energy value of the dish when adding potatoes remains low.

Components:

minced fish – 0.5 kg;
potatoes – 0.3 kg;
fresh herbs – 150 g;
onions – 150 g;
salt, spices - to your own taste.

Manufacturing method:

Grate the raw potatoes, as for making potato pancakes, and squeeze them out.
Mix with minced fish.
Add salt, spices, finely chopped onion and herbs with a knife. Instead of greens, you can use the freshest onions, then you can give up onions.
Knead the minced meat and form into cutlets. Steam them for 20-25 minutes.

Steamed fish cutlets according to this recipe can be served without a side dish. If you still want to create a side dish, use the freshest vegetables, green beans, and green peas for it.

Steamed minced fish cutlets with semolina and cheese

Semolina makes the cutlets more tender and fluffy. It is only important to choose semolina made from hard types of wheat, because otherwise the dish will not be dietary. Cheese will give the dish a soft, creamy taste, although it will slightly increase its calorie content.

Components:

fish fillet – 0.5 kg;
onions – 75 g;
processed cheese – 70 g;
semolina – 1 tbsp. l.;
testicle – 1 pc.;
salt and pepper - to taste.

Manufacturing method:

Grind the fish fillet through a meat grinder.
Grate the cheese. It will be easier to cope with this task if you keep the cheese in the freezer for a short time before doing this.
Chop the onion with a knife.
Mix all ingredients, adding egg and spices.
Having formed small cutlets, steam them for 25 minutes.

The semolina will swell during the manufacturing process, giving the cutlets fluffiness. These cutlets taste amazingly tender, and they look appetizing. You can serve them with any side dish.

Steamed fish cutlets with carrots

This dish includes one egg, but you can do without it by slightly increasing the amount of flour. Then the recipe will become lean.

Components:

minced fish – 0.5 kg;
carrots – 150 g;
onion – 150 g;
testicle – 1 pc.;
flour – 2 tbsp. l.;
dried herbs, salt to taste.

Manufacturing method:

Using a small grater, chop the previously washed and peeled carrots.
Finely chop the onion with a knife.
Mix the minced meat with chopped vegetables, beat an egg into it, add dried herbs, add salt.
Place the cutlets made from minced meat on the mesh of a steamer or microwave. Launch a suitable program (“Steaming” in a microwave, “Fish” in a double boiler). Cook for 20 minutes.

Thanks to the addition of a huge amount of vegetables, steamed fish cutlets according to the given recipe are doubly useful.

Dietary fish cutlets with bran

Bran is very useful for cleansing the body, improving the functioning of the gastrointestinal tract and preventing obesity.

Components:

minced fish – 0.5 kg;
testicle – 1 pc.;
onion – 75-100 g;
water – 100 ml;
bran – 50 g;
salt - to taste.

Manufacturing method:

Finely chop the onion.
Grind the bran in a coffee grinder or blender, add warm water, and let it swell.
Mix the minced meat with onion, bran, and egg. Don't forget to add some salt.
Make cutlets from the resulting mass and steam them. Production time – 20 minutes.

Cutlets made according to this recipe perfectly relieve hunger and leave you feeling full forever. This dish belongs to the dietary level.

Dietary fish cutlets with cottage cheese

Another type of dietary cutlet, which is very tasty and immediately healthy, is prepared from minced fish with the addition of cottage cheese.

Components:

fish fillet – 0.4 kg;
low-fat cottage cheese – 0.2 kg;
chicken egg - 1 pc.;
all-encompassing seasoning for fish - to taste;
fresh dill – 50 g.

Manufacturing method:

Cut the fish fillet into pieces and pass through a meat grinder, alternating with cottage cheese (we also pass it through a meat grinder).
Finely chop the dill with a knife, beat the egg. Mix all this with the minced meat, adding seasoning.
After wetting your hands in water to prevent the minced meat from sticking, form small cutlets. Place them on a wire rack and steam them for about 20 minutes.

The most delicate dietary cutlets made from minced fish with cottage cheese are unlikely to leave anyone indifferent. Those who haven’t even thought about the benefits of a healthy diet will enjoy learning them.

Extraordinary fish cutlets with olives

Steamed fish cutlets with entrails made from whole olives are not a shame to serve at a festive table.

Components:

sea fish fillet – 0.3 kg;
testicle – 1 pc.;
onion – 75 g;
milk – 50 ml;
breadcrumbs - 2 tbsp. l. with a slide;
salt, spices - to taste;
pitted olives – 8 pcs.

Manufacturing method:

Finely chop the onion.
Grind sea fish fillets through a meat grinder.
Heat milk or water, pour in breadcrumbs.
Mix minced meat, onion and crackers soaked in water with beaten egg, salt and spices.
Form 8 balls from the resulting mass, hide an olive in each ball.
Place on a wire rack and steam for 20 minutes.

Very unusual fish cakes with a “surprise” will appeal to children, for whom it is best to cook dietary dishes by steaming rather than in a frying pan. Instead of a side dish for such an unusual appetizer, you can serve olives, pickles, fresh cherry tomatoes - whatever you like best.

Steamed fish cutlets are not only healthy, but also very tasty. Dietary dishes can decorate even a formal table. Knowing the recipes for making them, it’s not scary to dare to follow a diet.

Step-by-step recipe for making minced pork cutlets

If you are tired of ordinary cutlets made from simple minced meat, then this recipe will be very useful and exciting for you! Instead of minced meat, use finely chopped pork. Such chopped cutlets turn out to be very juicy and at the same time unique. This dish will go perfectly with a variety of side dishes: from the popular mashed potatoes to rice with sweet and sour sauce.

Ingredients

pork	1 kg
testicles	2 pcs.
onion	200 g (1 large)
starch	4 tbsp. l.
mayonnaise	4 tbsp. l.
salt	taste
pepper	taste
vegetable oil	20 ml

How to choose the right ingredients

In order for the meat not to spoil the taste of your efforts, you need to pay attention to certain reasons when purchasing:

Pork color. You need to choose something in between light and dark colors. If the meat is very black, this may indicate that the animal was old, and as a result it will be hard and tough. In this case, if the flesh is very light, this means that the animal was grown with the help of hormonal (Greek hormones excite, stimulate - biologically active substances produced in specialized cells of the endocrine glands) drugs. Therefore, the best option is to purchase light pink meat. It is imperative to keep in mind the color of pork fat; it should only be snow-white and moderately soft. The true color of the skin is yellow-brown, without any spots; The bones can be snow-white or red, but only hard.
The smell of meat. Pork does not have to have any foreign, nasty odors. You can check the freshness by smell in this way: you need to stick a perfectly hot knife into the meat, pierce it and immediately smell it. In this way you will check not only the appearance of the pork.
Elasticity. Almost all experienced chefs say that all you have to do is press the flesh with your finger and carefully observe whether a trace remains; if not, it is fresh.
Frozen pork. You need to make sure that the meat has not been re-frozen. If you see darkened edges of the pork, this indicates that it has been stored for a very long time.

Not only its taste and your health, but also the aesthetic appearance of the dish depends on the quality of the meat you choose

Step-by-step production in a frying pan

First you need to cut the meat into small squares. Their size should not exceed 0.5 cm. After cutting the pork, remove excess fat, cartilage and veins. To make the cutting process easier, do not defrost the pulp completely, let it be slightly hard. Purchased defrosted meat must be cut with a sharp knife. The main secret of tasty and juicy cutlets from chopped pork is that it needs to be cut as finely as possible.
Cut the onion into small pieces - this is very important. To facilitate this process, you can use a blender and grind this ingredient in it. This option is perfect for those who refuse to eat onions, because their taste will not be visible. If, on the contrary, you love the taste of the vegetable, then cut it by hand.

Pork cutlets mix well with a sauce made from sour cream, garlic and your favorite herbs. You can also use sauce for cutlets.

Step-by-step production in the oven

Chopped pork cutlets in the oven are the healthiest.

To begin, cut the pork into small pieces, 0.5*0.5 cm in size. To make cutting easier, put the meat in the freezer for 15 minutes.
Grind the onion in a blender, after which its taste will not be very pronounced.
Carefully mix mayonnaise, starch and eggs with onions and pork.
Add spices to taste, in addition to salt and pepper, you can use your favorite seasonings.
Wrap with cling film and place the prepared mixture in the refrigerator for 2 to 12 hours. Because of this, the cutlets will get the richest taste.
Heat a frying pan over high heat, add sunflower oil, after it has heated up, spoon out the mixture, fry for 1.5-2 minutes on both sides until golden brown. The size of the cutlets can be selected independently.
Then the cutlets need to be placed on a baking sheet and placed in the oven, having previously preheated it to 180 degrees. After 15-20 minutes the dish can be served. The time spent in the oven depends on the size of the cutlets.

Video recipe for making cutlets

In this two-minute video review, you can find out what the cutlet should be like for this type of cutlet, in what order to combine the ingredients, and how to make them juicy, soft, satisfying, and at the same time very light and tasty. And the most important thing - cutlets under no circumstances it is not allowed to overcook.

What are these cutlets served with?

Chopped pork cutlets are a versatile recipe, which is why they can be served with quite a few different side dishes. So:

Vegetables. Carrots, zucchini, eggplant, cauliflower, broccoli, and onions can be prepared in different ways. A good option would be grilled vegetables, also blanched and baked. Cauliflower or pea puree will be a good option for those who are watching their diet.
Pasta. Spaghetti with your favorite sauce and tasty cutlets made from chopped pork is a good option for a hearty dinner.
The following cereals are excellent: buckwheat, wheat, corn, millet.

If you want the lightest dinner, complement the chopped cutlets with Korean-style vegetables : carrots, tomatoes, zucchini or eggplant. Pickles are also very popular.

Tips and tricks for making

To make chopped cutlets, it is better to use pork pulp.
To create a very regular tenderloin, use lightly frozen meat.
The most juicy cutlets are made with sour cream, milk or mayonnaise. Therefore, the more you add your chosen ingredient, the juicier they will turn out. But don't overdo it.
Pre-marinated meat will make your dish a million times tastier and more original.
You can add processed or hard cheese to the recipe, in which case they will become even more tender and refined.

Cutlet mixtures are in perfect harmony with various greens . So, if you are a fan of parsley, basil, arugula or spinach, you can finely chop and add them to the meat along with the other ingredients.