Cooking cod fish cakes for children is not difficult at all.
There are two ways to cook: if your child is still quite a baby, then instead of a whole egg, add only the yolk to the minced fish and cook the cutlets in a double boiler.
If you have older children, then for them you can quickly fry the cutlets in a small amount of vegetable oil, and then stew them. I will cook cod fish cakes for my granddaughter, she is 5 years old, according to the second option.
Soak bread in milk for 10-15 minutes.
Dry the fish fillet, check if there are any bones in the fillet, if there are, remove it, it is also worth removing the skin, if any. Cut the fish fillet into small pieces and place in a blender bowl.
Squeeze the bread well from the milk and also put it in a blender.
Add onion cut into quarters, beat in an egg or just the yolk.
Also add parsley and dill.
It is good to punch minced fish in a blender, salt and punch again. Let the mince stand in the refrigerator for 30 minutes.
Then take the minced meat out of the refrigerator and make small round cutlets, roll them in breadcrumbs.
Heat the vegetable oil in a frying pan and fry the cutlets for 2 minutes on each side.
Put the fried cutlets in a saucepan, add 2-3 tablespoons of water. Cover the saucepan with a lid and simmer the cod cutlets over low heat for 7-10 minutes.
Cod cutlets for children are ready. Serve them with sour cream or your child's favorite cereal.
Bon appetit!
Meatballs "Sea"
Fish (fillet) - 60 g, wheat bread - 10 g, yolk - 1/4 pc., water - 10 ml, vegetable oil - 4 g.
Free the fish (cod fillet) from the skin, pass it together with bread soaked in cold water through a meat grinder, salt a little, add the yolk, vegetable oil, mix thoroughly, beat (preferably with a mixer). From the resulting mass, form small balls, put them in a bowl, half fill with water and put on a very small fire for 20-30 minutes.
Some principles of fish cooking
The taste of fish strongly depends on the water in which it lives: lake water is better than pond water, river water is better than lake water.
Any fish is especially tasty in winter and spring, until it spawns.
It is better to buy a whole fish with a head.
The shelf life of freshly sleeping and chilled fish in the refrigerator is 2-4 days. The consistency of its “meat” is elastic, the external color is natural, intact scales fit snugly against the skin, the eyes are bulging and light, the gills are evenly bright red.
Properly frozen fish, when tapped, makes a ringing sound, the external signs of freshness are the same as those of a chilled one. The fleshiness of freshly frozen fish is white in section, and that of secondarily frozen fish is darkish in color. It is recommended to store in the refrigerator no more than 2-3 days, and after defrosting - use immediately. Incorrect storage of fish is indicated by dents on the carcass, the yellowness of rancid fat and its smell.
When cutting, be sure to remove blood clots from the spine and a black film in the abdominal cavity. If the fish is cooked with the head, the gills must be removed.
Compared to animal meat, fish contains almost 6 times less connective tissue. Therefore, it cooks faster and is better absorbed.
There are fewer extractive substances in fish, so it can “pall”, which is smoothed out by the culinary use of spicy vegetables, spices and seasonings. Not all of them are suitable for baby food. Fortunately, the classic set: onion, carrot, parsley and dill, celery, parsley and parsnip roots, as well as lemon - ensures the preparation of not only healthy, but also exquisite fish dishes. "Red" fish is often cooked only with salt.
Fish cooked whole or in large pieces is always tastier and juicier. The less liquid is taken for cooking, the better the result will be. Steamed fish retains much more flavor.
Boil sea fish should be on low heat in a saucepan with an open lid. When cooking, chopped onions, carrots, parsley or celery root, peppercorns are added to it, and at the end of cooking - bay leaf. The smell of sea fish is eliminated by seasoning the broth with dill.
Ukha, unlike soup, is not seasoned with cereals, flour, overcooked onions, but spices and a small amount of vegetables are put into it.
Most preferably, as a method of heat treatment of fish (primarily marine and oceanic) - poaching. This is due to the fact that a small amount of liquid, used in combination with various flavoring additives (butter, lemon juice), reduces the loss of nutrients (and therefore flavoring) substances, which gives a pleasant aroma to the finished fish. Seasoning time for portioned pieces is 10-15 minutes, for large fish - from 25 to 45 minutes.
The preparation of fish for children involves a particularly meticulous procedure for removing the bones; fish bones can also be in the finished fillet. It is especially easy to choose bones from stewed or boiled fish.
In the first years of a baby's life, his taste habits and preferences are formed. Therefore, the children's meat menu should be not only tasty and healthy, but also varied.
Meat and fish are a source of complete protein, iron and other useful substances, they are indispensable products in a child's daily menu. Small children are prepared dishes from minced meat and fish - due to their shape and texture, they instill in the baby the first chewing skills. These dishes include cutlets for children, meatballs and meatballs. How are they different?
Baby meatballs- dishes of minced meat or fish, rolled into small balls (usually the size of an apricot or plum). In different interpretations, they exist in the national cuisines of almost the whole world. Groats are necessarily added to minced meat, most often rice, bread, sometimes onions, spices and an egg are put. Meatballs for babies are stewed with sauce, steamed or baked. Fried meatballs should not be given to children.
Meatballs. This dish gets its name from the Italian word frittatella (fried). Meatballs for kids- small balls the size of a cherry or walnut from minced meat, chicken or fish. They are usually boiled in broth, soup or, more rarely, cooked in second courses. Finely chopped onions, spices and herbs are added to the minced meat. Very rarely, bread soaked in milk or water is put into minced meat.
Cutlets for children. In modern Russian cuisine, cutlets are flat cakes made from minced meat, chicken, fish or vegetable. Children are usually served with various side dishes - cereals, vegetables, as well as with sauce or broth.
With the advent of the first chewing teeth in a child (i.e., from about 1-1.5 years old) children's menu filled with meat dishes. These are cutlets, meatballs and meatballs prepared according to special recipes. At this age, the baby needs about 70-80 g of meat products per day, 1-2 times a week they can be replaced with fish. Chopped minced meat dishes are very suitable in shape and consistency for a baby who is just learning to chew at this age.
Minced meat recipes for children
IN children's cooking the following types of meat are used:
- beef;
- veal;
- lean pork;
- rabbit.
Lamb, horse meat and venison are not used in the diet of children under 3 years of age.
Of the birds, only:
- chicken;
- turkey.
Goose and duck are very fatty, difficult to digest and are not suitable for children under 3 years old.
For minced fish, sea fish of low-fat and white varieties is used:
- halibut;
- sole;
- pollock.
From river fish, only:
- pike;
Minced meat for children's meals prepared only from fresh or chilled meat, frozen meat is not recommended, since it is impossible to control the quality and shelf life of such a product, this is fraught with the development of infections.
Carbonade, shoulder blade or thigh are best. The meat must be thoroughly cleaned of films and fat, rinsed, dried with a napkin to remove excess fat and moisture, and then cut into pieces and passed through a meat grinder twice. For older children, from 2 years old, you can skip the meat through a meat grinder once.
From the white bread added to minced meat, you need to remove the crust, and then soak the pulp in water or milk. Bread mass in minced meat should be no more than 25%.
In poultry, breast, thighs and drumsticks are suitable for preparing minced meat dishes. The meat is carefully separated from the bones and skin and passed through a meat grinder.
For the preparation of fish dishes, fillets are used, cleaned of bones and scales.
Cooking minced meat is a laborious process. Therefore, it is permissible to immediately prepare a sufficiently large volume of it, to make stocks for the future - to freeze portioned semi-finished products. However, they must be stored at a constant temperature in the depth of the freezer, repeated defrosting-freezing is unacceptable for them.
In minced meat for baby food before freezing, only vegetables or cereals are added, but do not salt and do not add spices, milk and eggs, this is done immediately before cooking after defrosting the minced meat.
Cooking methods
The most traditional way of cooking meat dishes is frying. However, fried foods are not recommended for children under 3 years of age. In the process of frying, a crust is formed, which contains substances harmful to the child that irritate the digestive tract. Therefore, in the children's kitchen, the following cooking methods are used:
- extinguishing;
- baking in the oven;
- steam cooking.
For children from 2 years old, it is permissible to lightly fry the cutlets, and then bring them to readiness by stewing in the sauce. Meatballs are prepared in the same way. But the traditional type of cooking for meatballs is steaming, in salted water or soup with vegetables. Sometimes meatballs are stewed with cabbage or other vegetables in a little gravy or sauce.
Cutlets for children
The first cutlets can be offered to a child at 1–1.5 years old, if he already has something to chew on. Consider several options for cooking cutlets from meat, poultry and fish, so that there is something to diversify the baby's diet.
Beef steam cutlets (from 1 year old)
Ingredients:
- 100 g of beef;
- 20 g of white bread;
- 20 ml of milk;
- 5 g butter;
- salt.
Cooking method:
Skip the prepared meat together with bread soaked in milk without a crust through a meat grinder, add butter and salt to taste, mix well until smooth, form cutlets and steam for 20–25 minutes.
Meat cutlets (from 1.5 years old)
Ingredients:
- 40 g pork without fat;
- 50 g of beef;
- 10 g of white bread;
- 5 g of onions;
- salt.
Cooking method:
Soak the bread in water, pass the meat twice through a meat grinder. Mix meat, bread, finely chopped onion, salt. Form small patties with wet hands, then steam them or in a deep frying pan in the oven for 25-30 minutes.
Meat cutlets stuffed with vegetables (from 2 years old)
Ingredients:
- 90 g minced meat;
- 10 g carrots;
- 10 g cabbage;
- 10 g of onion;
- 1 / 4 boiled eggs;
- 7 g butter.
Cooking method:
Skip the meat through a meat grinder. Divide the minced meat into small cakes with wet hands, put finely chopped carrots, onions, cabbage and chopped boiled egg in the center of each. Wrap the edges of the cakes and pinch, flatten the resulting cutlets. Melt the butter in a frying pan and lightly fry the patties. Then place them in the oven or steam until ready for 10-15 minutes.
Meat zrazy with rice (from 2-3 years old)
Ingredients:
- 90 g of meat (pork or beef);
- 20 g of white bread;
- 30 g of cereals (buckwheat or rice);
- 10 g of onion;
- 1 / 3 boiled egg.
- For sauce:
- 50 g of broth;
- 10 g sour cream;
- 5 g flour.
Cooking method:
Boil rice (or buckwheat). Pass the meat through a meat grinder along with white bread soaked in water and squeezed out. From the resulting minced meat, form cakes and put the filling in the center of each: boiled rice (or buckwheat porridge), mixed with finely chopped onion and egg. Bend and pinch the edges, form cutlets. For the sauce, mix the broth, sour cream and flour. Fry the cutlets for 2-3 minutes on each side, then pour the sauce and put in the oven for 15-20 minutes.
Chicken steam cutlets (from 1-1.5 years old)
Ingredients:
- 90 g of chicken meat from the thigh or breast;
- 10 g of onion;
- 10 g of white bread;
- 10 ml of milk;
- 5 g butter;
- salt.
Cooking method:
Skip the meat with onions through a meat grinder, add bread soaked in milk and once again pass the resulting mass through a meat grinder. Add slightly melted butter to the minced meat, salt. Form cutlets with wet hands, steam for 15 minutes. You can stew them in milk in the oven for 20-25 minutes.
Cutlets from turkey meat (from 1.5-2 years old)
Ingredients:
- 100 g of turkey meat (breast or legs);
- 1 st. a spoonful of boiled rice;
- 1 / 2 eggs;
- 10 ml of milk;
- salt;
- greenery.
Cooking method:
Pass the turkey meat through a meat grinder, mix the cooked rice with minced meat, salt, add the egg, milk and mix thoroughly until smooth. Form cutlets and steam them for 20-25 minutes.
Fish cutlets (from 1-1.5 years old)
Ingredients:
- 100 g fillet of pike perch (or cod, or sole);
- 10 g of white bread;
- 20 ml of milk;
- 5 g butter;
- salt.
Cooking method:
Pass the fillet through a meat grinder along with bread soaked in milk, salt, add butter, mix, form cutlets. Place the cutlets in the oven, fill with 1 / 3 water, or steam for 10-15 minutes.
Fish cakes with cheese (2-3 years)
Ingredients:
- 10 g of white bread;
- 20 ml of milk;
- 1 small onion;
- 30 g of hard cheese;
- 1 / 2 eggs;
- salt;
- 5 g flour.
Cooking method:
Skip the fish fillet through a meat grinder along with bread and onions soaked in milk, add finely grated cheese, egg, salt. Thoroughly mix the mass. Then form cutlets, roll them in flour, lightly fry on each side and simmer until tender in white sauce (see sauce recipe below).
Bilip fish cakes (2–3 years)
Ingredients:
- 300 g of pike perch (or cod, or sole);
- 10 g of white bread;
- 20 ml of milk;
- 1 small onion;
- 30-40 g of cottage cheese;
- 1 / 2 eggs;
- salt;
- 5 g flour.
Cooking method:
Skip the fish fillet through a meat grinder with bread and onions soaked in milk, add cottage cheese, egg, salt. Thoroughly mix the mass. Form cutlets, roll them in flour, lightly fry on each side and simmer until tender in white sauce.
Meatballs for kids
Meatballs can be made from many types of meat, poultry, and fish. They are small in size, have a delicate taste and are convenient because the baby can hold them in his hand and eat, training the skill of independence. They appear in the diet of a child from the age of one in the first and second courses.
Meatballs for children (from 1–1.5 years old)
Ingredients:
- 40 g lean pork;
- 50 g of beef;
- 10 g of white bread;
- 1 egg white;
- salt;
- greenery.
Cooking method:
Pass the meat twice through a meat grinder and mix with bread soaked in water. Beat the egg white thoroughly and mix with minced meat. Form small balls and boil them in lightly salted water with herbs.
Steam meatballs in Polish (from 1.5 years old)
Ingredients:
- 100 g lean pork;
- 50 g chicken fillet;
- 1 / 2 egg white;
- dill;
- salt;
- a little butter.
Cooking method:
Pass pork and chicken fillet through a meat grinder, add beaten egg white, salt, butter and finely chopped dill to the minced meat. Mix the minced meat, form small balls. Place the meatballs by a teaspoon into the simmering broth or soup and cook until tender, 15 minutes. They can be boiled and steamed, and then put on a plate with a side dish.
Chicken meatballs (1–1.5 years)
Ingredients:
- 90 g chicken fillet;
- 1 st. a spoonful of boiled rice or rice flakes;
- 1 / 2 eggs;
- salt;
- greens to taste.
Cooking method:
Clean the fillet from the skin and films, pass through a meat grinder. Salt the boiled rice and grind in a blender along with herbs, and then mix with meat. Add in the beaten egg and mix again. Roll minced meat into balls and cook in vegetable broth (or steam) for 15-20 minutes.
Children's chicken meatballs (from 1.5 years old)
Ingredients:
- 100 g chicken breast;
- 50 g potatoes;
- 30 ml of milk;
- 200 ml chicken broth;
- salt;
- Bay leaf;
- greenery.
Cooking method:
Pass the chicken breast through a meat grinder or chop in a blender along with milk. Boil potatoes. Mix minced meat with potatoes, form small balls and boil them in chicken broth, salt it, and also put bay leaves and herbs in it.
Broth with fish meatballs (from 1.5 years old)
Ingredients:
- 60 g of pollock fillet (or hake, or pike perch);
- 10 g of white bread;
- 10 ml of milk;
- 5 g butter;
- 1/4 eggs;
- dill;
- salt.
Cooking method:
Pass the fillet with bread soaked in milk through a meat grinder, beat the egg with herbs in a blender. Combine everything, add butter, knead minced meat. Form small balls. Boil meatballs in vegetable broth for 10-15 minutes.
Cod meatballs with herbs (from 1.5 years old)
Ingredients:
- 100 g cod;
- 15 g of white bread;
- 5 g of onions;
- 8 g spinach;
- parsley;
- 10 g of lettuce;
- 1 teaspoon of butter;
- 1 egg;
- salt.
Cooking method:
Cod fillet, along with onions, spinach, lettuce and parsley, pass through a meat grinder, and then mix with bread soaked in water. Add butter and egg to the mass, salt, mix the minced meat thoroughly. Form meatballs and boil them in vegetable broth or steam them.
Meatballs for children
Meatballs are similar in composition to meatballs, but also contain a lot of rice and vegetables. The combination of meat, cereals and vegetables contributes to better absorption of meat proteins. Meatballs are often served with sauces.
Meatballs in a special way (1.5–2 years)
Ingredients:
- 100 g pork or ground beef;
- 2 tbsp. spoons of finely chopped vegetables: bell peppers, carrots, onions, zucchini, tomatoes;
- 1/4 eggs;
- 1 teaspoon of flour;
- salt;
- greenery.
Cooking method:
Minced mince together with vegetables through a meat grinder or chop in a blender, mix with egg and flour, salt, add herbs, knead. Form balls, put them in a deep frying pan and, pouring 1 / 3 water, simmer for 10 minutes. Then add red or white sauce and simmer until cooked for another 15 minutes under the lid.
Classic Meatballs (2-3 years old)
Ingredients:
- 50 g pork or beef;
- 10 g of bread;
- 1 st. a spoonful of milk;
- 10 g carrots;
- 10 g of onion;
- 1 st. a spoon with a slide of rice;
- 1/4 eggs;
- salt.
Cooking method:
Pass the meat with onions and carrots through a meat grinder, add bread pre-soaked in milk and pre-cooked rice to the minced meat, add the egg and salt. Mix the minced meat and form meatballs, fry lightly in oil, pour red sauce and simmer in the oven or on the stove under the lid for 30 minutes.
Cottage cheese and fish meatballs (2–3 years)
Ingredients:
- 60 g cod fillet;
- 30 g of white bread;
- 150 ml of milk;
- 30 g of cottage cheese;
- 10 g of onion;
- 1 / 2 eggs;
- 2 tbsp. spoons of sour cream;
- greenery;
- salt.
Cooking method:
Soak the bread in milk and pass through a meat grinder along with the fish fillet, mix the resulting minced meat with cottage cheese and finely chopped onions. Beat the egg and mix it with minced meat, salt, add herbs. Pour into a baking dish or skillet and bake in the oven for 15 minutes. Mix milk with sour cream until the consistency of the sauce, pour the meatballs with the mixture and simmer for another 10 minutes.
Fish meatballs (1.5–2 years)
Ingredients:
- 80 g fish fillet (cod, pollock or hake);
- 10 g of white bread;
- 1 / 4 egg yolks;
- 1 st. a spoonful of vegetable oil;
- salt.
Cooking method:
Pass the fillet together with the bread soaked in water through a meat grinder, add the yolk, butter and salt, knead the minced meat. Form meatballs and place them in a deep bowl, filling with white sauce for 2 / 3. Put the stew on a very small fire for 25-30 minutes.
Baby sauces
Sauces that complement children's meat dishes¸ not only enrich their taste, but also contribute to better assimilation of the product and expand the taste preferences of the baby. Especially often sauces are used in the preparation of meatballs.
Milk sauce (from 1.5 years old)
Ingredients:
- 5 g (1 tablespoon) flour;
- 1 st. a spoonful of sour cream 10% fat;
- 20 ml of milk;
- 20–25 ml of water.
Cooking method:
Fry the flour in a pan so that it is slightly browned, pour in milk and water and bring to a boil, wait until the mixture thickens, add sour cream, wait for it to boil again and turn off the heat.
White sauce (from 2 years old)
Ingredients:
- 1 / 2 tsp flour;
- 80 g low-fat broth;
- 1 / 2 tsp butter or heavy cream;
- lemon juice;
- salt.
Cooking method:
Fry the flour in a pan so that it is slightly browned, pour in the broth, bring to a boil, wait until the mixture thickens, add butter or cream, lemon juice, wait until the sauce boils, and turn off the heat.
Red sauce (from 2–3 years old)
Ingredients:
- 1 onion;
- 1 carrot;
- 2 tomatoes;
- Bay leaf;
- 1 / 2 cups of water;
- 1 teaspoon of vegetable oil.
Cooking method:
Finely chop the onion, grate the carrots, put them in a pan and lightly fry in vegetable oil, then pour water into it and put the tomato, chopped in a blender until smooth. Add bay leaf and salt and cook for 10 minutes.
Children's side dishes
What to cook for a baby as a side dish for meat dishes? For meatballs and meatballs, boiled or stewed vegetables will be the best addition; fish cakes are good served with rice or vegetable stew; buckwheat, rice, pasta or potatoes are suitable for meatballs, and green peas, cauliflower and rice with vegetables go well with poultry.
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Required products:
- cod fillet - 500 g;
- onion - 1 pc.;
- large carrots - 1 pc.;
- white loaf or white bread - 2 slices;
- milk - 30 ml;
- egg - 1 pc.;
- wheat flour (for rolling cutlets) - 1-2 tbsp. l.;
- fennel greens - a few branches;
- table salt - to taste.
We suggest you try to cook delicious tender and very healthy meatballs. This recipe uses cod, but you can take hake, pollock, or other white, lean, hypoallergenic fish. And due to the fact that the dish is cooked in a double boiler, it contains all the necessary substances for the growth and development of the child. After all, it is very important that the food for the baby is not only satisfying, but also healthy.
Cod fish cutlets - photo recipe:
My set of products for fish cakes. Frozen cod, carrots, onions, eggs, bread, milk, flour, salt and herbs.
First you need to prepare minced fish. To do this, defrost the cod fish fillet at room temperature, rinse well with cold running water and squeeze. Then pat dry with paper towel to remove excess moisture. Cut the fillet into large pieces.
Peel the onion, rinse and cut into several pieces.
Cut the crust from the loaf, cut into small cubes, put in a bowl and pour over milk. Leave for 5 minutes. Then squeeze the loaf properly.
Pass the fish fillet, onion and loaf 2 times through a meat grinder.
A blender and a food processor should not be used in this case, since the minced meat cooked in them will be sticky and viscous.
If the minced meat contains excess liquid, it must be put in a colander and squeezed thoroughly.
Wash the carrots well, peel and grate on a fine grater.
Wash the fennel greens, dry and finely chop.
Crack an egg into minced fish, add grated carrots, chopped herbs and salt to taste.
Mix the finished cutlet mass thoroughly. Knead the minced meat for 5-6 minutes with movements from the bottom up.
Pour flour into a small flat bowl.
Form small round fish cakes of the same size from minced meat and roll each in flour. From this volume of minced meat, 14-15 cutlets are obtained.
Put the cod fish cakes on the steamer grate. Cutlets should not touch each other with edges, otherwise the result will be one large fish pancake. Close the lid of the steamer and cook the cutlets for 20 minutes. If the double boiler is a two-tier one, then you can put the cutlets in both bowls. Steam will equally permeate all cutlets.
Put the finished cod cutlets on a plate and garnish with fresh vegetables that your baby can by age. You can serve as a side dish.
Good day, dear readers. In this article we will talk about what fish cakes are, a recipe for children. You will learn cooking tips, as well as several variations of this dish.
- For a baby, get low-fat varieties. So pollock, hake, cod can come up.
- Pay attention to the freshness of products, the absence of mucus, unhealthy color, bad smell.
- If you use fillets, and not purchased minced meat, then the fish must be washed several times under running water, remove the head, scales, entrails and bones.
- The fish is ground two to three times in order to grind the remaining bones as much as possible.
- The use of fish cakes improves the condition of teeth and bones, serves as a preventive measure for rickets, and affects vision. Fish is an antioxidant. Such a dish strengthens the nervous system of the child, affects the process of hematopoiesis and the functioning of the thyroid gland.
When my child was 2 years old, I started giving him fish not only in its pure form, but also using it to make meatballs. My son didn't really like this dish. Therefore, chicken cutlets were more often present in his diet, and only sometimes - fish.
Baby cutlets
The creation of this dish involves the use of the following ingredients:
- two eggs;
- a piece of bread;
- half a kilo of fish fillet (preferably sea fish);
- 100 milliliters of milk;
- a tablespoon of semolina;
- breadcrumbs or flour;
- salt.
For the little ones
In order to cook fish cakes for a child 1 year old, you need to use the most harmless products:
- hake / pollock fillet - 320 g;
- a slice of bread (white);
- egg;
- one hundred milliliters of milk, especially for baby food;
- salt.
Fish with cottage cheese
For cooking you need to use:
- 150 g cod (minced meat);
- 60 g of cottage cheese;
- a slice of white bread;
- 50 ml of milk;
- two teaspoons of chopped onion;
- the floor of the egg;
- 30 ml of 10% sour cream;
- greenery.
You can also make a sauce using milk and sour cream. Cutlets are poured and stewed for ten minutes.
With hard cheese
To prepare this recipe you will need:
- fish fillet - three hundred grams (preferably pike perch);
- 30 g of hard cheese;
- a piece of bread;
- the fourth part of the bulb;
- 20 ml of milk;
- half an egg;
- flour.
Cutlets with vegetables
For this recipe you need to have:
- one onion;
- 200 grams of fish fillet;
- carrot;
- two eggs;
- medium sized potatoes;
- flour - two tablespoons;
- salt;
- two tablespoons of sour cream;
- one tablespoon of semolina.
baked
For cooking in the oven you will need
- fish fillet - three hundred grams;
- salt;
- egg;
- bulb;
- carrot;
- two glasses of tomato juice;
- 20 ml sunflower oil.
Now you know how and with what you can cook fish cakes. Keep in mind that minced fish may contain bones. Therefore, be sure to grind the fillet at least two times, and for the smallest - at least three. Do not forget to add such cutlets to the children's menu, because fish meat is so useful for a growing body.
