Fish roe cutlets

Tender, soft and fragrant cutlets with herbs! All fish lovers will like this recipe. Such cutlets can be served with any side dish and some suitable salad. Delicious in any form - hot and cold.

♚Larisynshik

The author of the recipe

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Composition / ingredients

Servings:

Carp caviar (any other river fish is possible)

500

Eggs

Onion

Green onion

100

Flour

100

Sauerkraut

Vegetable oil (for frying)

100

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 10 g

Fats 42 % 13 g

Carbohydrates 26 % 8 g

185 kcal

GI: 25 / 0 / 75

Step-by-step cooking

Cooking time: 1 h 25 min

Step 1:
From the caviar of fish, which is useful in itself, you can cook a very tasty dish – caviar, or cutlets. But how to fry cutlets from fish caviar, you will learn from this recipe. Gently wash the caviar under a weak stream of cold water so that it does not fall apart. Clean it from the films. To do this, wipe the caviar through a sieve.
Step 2:
Transfer the caviar to a large deep bowl.
Step 3:
Peel the onion, chop it coarsely and put it in a blender bowl along with sauerkraut. Grind everything well to a pulp.
Step 4:
Add the cabbage-onion mixture to the cup with caviar.
Step 5:
Beat the eggs into the same place and add finely chopped green onions.
Step 6:
Add salt, pepper and mix.
Step 7:
Add the sifted flour and mix again.
Step 8:
Minced meat should turn out like pancakes.
Step 9:
Put the pan on medium heat, pour vegetable oil and let it warm up well. Spoon over a small amount of minced meat, forming round cutlets. Fry on one side until golden brown and a crust forms.
Step 10:
Turn the cutlets to the other side and fry until the same condition.
Step 11:
Transfer fried caviar cutlets from the frying pan to a saucepan, add 50 ml of water and simmer for 10-15 minutes under a closed lid.
Step 12:
Our dish is ready!

In this recipe, I knowingly added a couple of spoons of sauerkraut. The fact is that during frying, the caviar will become tougher and denser. Sauerkraut will help to correct the situation, which softens the dough from caviar, making caviar soft and tender. At the same time, the taste of sauerkraut is not felt. So the dish will only benefit from this. I liked these fish cutlets both in taste and consistency. Due to the fact that we extinguish them a little, they become as soft as possible. I served them with mashed potatoes and a salad of tomatoes, cucumbers and sweet bell peppers. I also added fresh dill greens to the salad and seasoned everything with mayonnaise. It turned out to be a delicious lunch for the whole family. I recommend cooking!

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).