Fish cutlets in a slow cooker and other fish dietary dishes

Cooking method

1. Everything you need is prepared, you can start cooking fish cutlets in a slow cooker.
2. To prepare healthy, but at the same time tasty cutlets, I choose fish that has few bones - in this case it is hake, but cod, pollock, and telapia are also suitable. Before making minced fish, I first defrost it. After which I thoroughly wash the carcass under running water and separate the fillet from the backbone, remove the skin, carefully check with my fingers for the presence of bones (if there are any left, remove them) and cut the fish into small pieces. For the minced meat you will also need onions - I peel them and cut them into quarters.
3. As a binding component, and also to add juiciness to the minced meat, I will add the crumb of a white loaf soaked in milk.
4. I pass the hake fillet, onion and bread crumb through a meat grinder, after squeezing out excess liquid from it. I beat in the egg, salt and pepper to taste (if small children will eat the cutlets, you can do without pepper).
5. I mix the resulting mass thoroughly. To make the minced fish “set” a little, I put it in the refrigerator for 15 minutes. I thought the minced meat was a little runny, so I added 1 tablespoon of breadcrumbs to it.
6. I form the cutlets with my hands moistened with water and place them in a steaming container. I could fit 6 cutlets. In general, from this amount of products you get 10 small fish cutlets.
7. I pour water into the multicooker bowl, place a tray on it and turn on the “steam” mode. After the sound signal, which the multicooker will notify about the start of cooking, the cutlets will cook for 20-25 minutes. I carefully open the lid, transfer the finished cutlets to a dish and immediately lay out the remaining ones, while checking whether there is enough water in the multicooker for the second round.
8. I serve the cutlets as soon as they have cooled slightly with fresh vegetables. If desired, you can prepare any side dish of your choice.

Since our family consists of 3 people, this amount of steamed fish cutlets in the slow cooker is enough to feed everyone, and there will still be some left over for extras. If desired, you can add a little grated cheese to the minced meat or put cubes in the middle, as I did when I cooked it, and also add a little chopped dill. Bon appetit!

Fish cutlets in a slow cooker - general cooking principles

• Cooking cutlets in a slow cooker, or more precisely, frying, is practically no different, and even simpler than the usual method - frying in a frying pan. Steaming is also a simple process and does not require special skills.

• The following programs are suitable for frying fish cutlets in a multicooker: “Frying”, “Baking”, “Multi-cooker”, “Stewing”. To prepare steam cutlets, it must have the “Steam” or “Steam” mode.

• Minced fish cutlets can be prepared from almost any type of fish; it is best to purchase ready-made fillets for this purpose. Otherwise, you will have to cut up the carcasses yourself, and this is not such a simple procedure, especially if the fish is bony. You will need to remove all the bones so that they do not get caught in the cutlets. You can also use ready-made minced meat, but in this case you need to take semi-finished products from proven brands.

• The quality of fish cutlets 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.

• The minced fish is kneaded thoroughly and for a long time to obtain tender cutlets. For steaming, it is better to puree the fish with a blender. From such fish mass, steam products are not only more fluffy, but also hold their shape noticeably better.

• Before frying, fish cutlets must be breaded and dipped for frying only in vegetable oil that has been well heated in a cooking bowl. Thanks to this, they quickly become golden brown and remain juicy from the inside.

• Steam cutlets should not be breaded. The breading will soften under the influence of steam and will resemble raw dough.

• Fish cutlets are not picky as a side dish; they can be served with almost anything. The most popular are mashed potatoes and boiled rice.

Fish cutlets to maintain a diet, cooking process and ingredients

Eating fish and products prepared from it not only makes it possible to get tremendous pleasure from the process of eating, but also helps to normalize the functioning of the digestive system. First of all, this effect is due to the structure of the fibers that form the fish pulp. Thanks to its special structure, the product is absorbed and digested faster. However, despite this, fish is a fairly nutritious product that allows you not only to fully saturate the body and supply it with many essential minerals, but also to help normalize the digestive process.

Such properties of this product are fully revealed only if it is properly prepared. There is far more than one recipe for creating such dishes.

Each of them is good in its own way and makes it possible to obtain excellent taste combinations and, most importantly, an attractive appearance. However, only those that were prepared without the frying procedure can be considered dietary, since it is this process that affects the overall calorie content of the products

Based on this, our recipe for fish cutlets will be recreated using acceptable heat treatment methods, making it possible to obtain optimal combinations to maintain the diet. So, to prepare low-calorie cutlets you will need the following ingredients:

• fish fillet - 500 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• bread - 200 g;
• milk - 100 g;
• egg - 1 pc.;
• salt, spices to taste.

Dietary fish cutlets, which are based on the above components, are especially bright and colorful, and their taste is at a very high level.

Fish cutlets in the oven cooking process

The recipe for making our cutlets begins with one of the most important stages, which is the selection of the main ingredient, which is fish.

The main selection criterion is fat content - in our case it should be minimal.

The following fish varieties are most suitable for the given parameters:

• pollock;
• hake;
• flounder;
• zander.

It is the above varieties that are distinguished by minimal fat content and make it possible to achieve the lowest calorie content of the finished dish. Dietary fish cutlets prepared on the basis of such varieties turn out tender and juicy, in addition, they have excellent external characteristics. You should not forget about the beneficial properties of fish oil, since it contains useful substances that cannot be produced by the body on its own. In addition, if you add a small amount of fatty fish to the cutlets, you will not have to use oil, which is a big plus.

Cooking cutlets begins with cleaning the fish and removing the fillet from it. To do this, you need to use a knife and tweezers, with which you need to remove all the bones and remove the skin from the carcass. Cut the prepared pulp into small cubes and place in a meat grinder or blender bowl. In addition, to obtain the optimal consistency, we add a small piece of fatty fish to the total mass, which will saturate the future minced meat with healthy fats and give it a magnificent appearance.

After this, add peeled vegetables to the fish base and grind all the ingredients until smooth. As a result of such manipulations, you will get light orange colorful minced meat, which will serve as the basis for the cutlets.

The next step, which the recipe implies, is bringing the minced meat to readiness. To achieve the required parameters, take wheat bread and fill it with milk. As soon as it absorbs all the liquid, you need to add an egg to this mass and mix well. The result is a sticky mass that will serve as a fastening link for the dish. Next, you need to mix the minced meat with the bread solution and add spices and salt.

To obtain the necessary dietary properties, we will replace the traditional frying procedure with baking. Thanks to this, the fish cutlets in the oven will find their optimal parameters. In this case, baking requires a minimum amount of vegetable oil, which is only necessary to coat the baking sheet.

So, from the resulting mass we form small oblong balls and place them on the frying pan close to each other. Thus, it is necessary to use up the minced meat and fill the entire sheet. After this, place the baking sheet in a preheated oven and bake the fish cutlets in the oven for 15-25 minutes. A signal of their readiness is the formation of an appetizing golden crust, which should cover the top layer of the dish. Once this effect has been achieved, the fish cutlets in the oven are ready and can be served.

Recipe for fish cutlets with cottage cheese

An unusual presentation of familiar cutlets. The taste is quite fresh, and the cutlets are very crumbly and airy.

How long is it - 1 hour.

What is the calorie content - 152 calories.

How to cook:

1. Place the pieces of bread in a bowl and cover them with a small amount of water. You can replace it with milk, it will be tastier.
2. After a few minutes, drain the liquid and squeeze out the pulp a little, without fanaticism.
3. Remove the skin from the onion and cut it into small cubes.
4. Pour some oil into a frying pan and heat it, place the onion in it and fry the cubes until golden. After this, transfer to a paper napkin, all excess oil should be absorbed.
5. Wash the fillet and then sprinkle with lemon juice, always freshly squeezed. If the fillet is frozen, it must be thawed first. To do this, place the meat in a bowl and leave it in the refrigerator overnight. This should be enough time. You cannot speed up the process, otherwise the fish will simply fall apart in your hands and lose its taste.
6. Wash the greens and chop them.
7. Place the fillet in a blender bowl, add bread, herbs, cottage cheese, add an egg. Whisk everything. It is better to take cottage cheese of medium fat content. Mix spices and fried onions into the resulting mass by hand. This whole procedure can be done in a meat grinder.
8. With wet, cold hands, make cutlets of the desired size from the resulting mass and roll them in a small amount of flour.
9. In the frying pan where the onions were fried, heat the remaining oil and fry the cutlets in it over medium heat until golden brown. Then add a little water to them and cover with a lid, simmer for about ten minutes, no more. All liquid should have evaporated by this point.
10. You don’t have to simmer, but simply transfer the rosy balls onto a baking sheet and put them in the oven at medium temperature for twenty-five minutes.

Tip: to make the greens more fragrant, you need to wash them in warm water.

Steamed fish cutlets with carrots

Product set:

• Any sea fish (you can use red) – 0.5 kg.
• One or two carrots according to your own taste.
• Green or onions.
• Pepper and salt – a pinch each.
• Egg.
• One clove and bay leaf (may not be added) - to taste.

How to cook:

Wash the carrots and grate them along with the onions. If you took greens, simply chop them with a knife and mix with carrots.

Place the products in a food processor or blender, add fish fillet, salt, pepper, egg, and mix into a homogeneous mince.

Pour water into a multicooker bowl, salt it, add laurel and cloves.

In any muffin tin, or just roll into balls, sausages, and add minced fish. Place the molds over the steam and cook in the steam mode at 850 W. 25 minutes. For preparation, use regular gauze or a special device that comes with the multiworker.

If desired, place a small piece of butter in each cutlet. This will make the dish fattier, juicier and tastier.

Dietary steamed liver cutlets in a slow cooker

List of ingredients:

• beef liver - 0.5 kg;
• eggs - 2 pcs.;
• onion - 1 pc.;
• wheat flour - 2 tbsp. l.;
• low-fat sour cream - 200 g;
• carrots - 1 pc.;
• parsley and dill;
• salt.

To cook steamed cutlets in a slow cooker, use our tips:

1. Rinse the liver under a cold water tap, then clean the offal from films, veins and fat. Blot excess water with a paper towel and cut the meat into small pieces.
2. Peel all vegetables, rinse and cut into large pieces.
3. Grind all the preparations into a mushy mass using a blender.
4. Beat the eggs into the base, add sour cream and salt, and beat again with a blender. Lastly, add flour to the minced meat and form into small balls.
5. Pour water into the multi-bowl and place the steaming container on top. Lubricate its inner surface with oil.
6. Place the cutlets in a container and cook them on the appropriate program for 50 minutes.

Dietary steamed fish cutlets in a slow cooker

Standard product list:

• ready minced fish - 0.5 kg;
• dried white bread - 2 small slices;
• egg - 1 pc.;
• low-fat milk - 120 ml;
• onion - 1 pc.;
• salt - 1 tsp. without slide;
• a handful of flour;
• spices for fish.

We will cook in this order:

1. Cut the crusts off the bread slices and soak the crumbs in milk at room temperature. After 2 - 3 minutes, drain the milk, squeeze out the bread and mix with the minced fish into a homogeneous mass.
2. To make steamed cutlets in a slow cooker especially tender, grind the peeled onion to a puree consistency using a blender and add to the meat preparation.
3. Salt the minced meat, beat in the egg and add seasoning or aromatic herbs to taste.
4. Deviations from the recipe are possible: to make the taste of the finished dish more expressive, the composition of the minced meat is supplemented with finely chopped herbs or crushed processed cheese.
5. Form the minced fish into medium-sized cutlets and roll each in flour.
6. Place the cutlets in a steam container. Cook on the “Steam” program for about 25 minutes.

Recipe for steaming in a slow cooker without bread

Cooking time : 50-60 minutes

Number of servings: 6

Energy value

• calorie content – ​​123.5 kcal;
• proteins – 17.8 g;
• fats – 11.9 g;
• carbohydrates – 10.6 g.

Ingredients

• Low-fat minced fish - 500 g;
• semolina - 100 g;
• chicken egg - 1 pc.;
• onion - 1 pc.;
• salt - 2-3 chips;
• wheat flour – 4 tbsp;
• spices for fish - to taste.

Step-by-step preparation

1. To cook steamed fish cutlets in a slow cooker, defrost the minced meat and pour half a glass of semolina into it.
2. Peel the onion, cut into pieces and puree in a blender until the consistency of mush and send to the fish stock.
3. Beat the egg, salt and add seasoning at your discretion, but do not forget that it also contains salt

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4. Wet your hands, form cutlets, roll them in flour and place them in a steam basket. Turn on the "Steam" mode. The timer will automatically set the time to 25 minutes, but different models may vary slightly.
5. Serve hot with any side dish or fresh vegetables.

This is interesting : to make the taste of the cutlets brighter, you can add a bunch of finely chopped greens to the minced meat.

Fish cutlets with kefir

This recipe is well suited for baby food and is enjoyed by many mothers. The recipe is for twelve cutlets.

Ingredients: three hundred grams of fish fillet (preferably sea), one hundred and eighty grams of potatoes, seventy grams of onions, one egg, fifty milliliters of kefir, parsley, salt and pepper.

Preparation

Before you start cooking steamed fish cutlets in the Polaris multicooker, you need to prepare all the ingredients. It is better to take low-fat sea fish. For spices, you can use coriander and various aromatic herbs. First, boil the potatoes and cut them into pieces. Onions are peeled and chopped in the same way as greens. Potatoes, fish and onions are passed through a meat grinder, spices and herbs are added. Mix everything, add egg and kefir. Cutlets are made from the prepared minced meat and placed in a slow cooker, placing them in a plastic container and adding water to a bowl. Next, turn on the timer for twenty-five minutes in the “Steam” mode. The finished dish is served with a side dish: potatoes, buckwheat or rice.

HOW TO COOK STEAMED FISH CUTLETS? Very tasty and juicy steamed cutlets in a slow cooker

#FishCutlets #SimpleRecipe #CutletsNaSteam #1000menu These delicious fish cutlets can be steamed not only in a slow cooker, but also in a regular pan with a stand (such a homemade steamer). The cooking process is so simple that even a beginner in cooking can handle it without any problems. This is an excellent fish dish for dinner for the whole family: dietary, light, healthy, satisfying. In addition, such steamed cutlets can be given to small children if hot pepper is removed from the composition! How to cook STEAMED FISH CUTLETS? Watch the video recipe and step-by-step recipe at the link