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Hake cutlets with frozen green peas and spinach
Sea fish cutlets with vegetable additives and an abundance of greens – a fashionable modern dish. Frozen green peas, dill, and spinach – all these ingredients are simply mixed into the fish mince. The cutlets hold their shape perfectly: they remain round and plump. Ground spicy seeds enhance the flavor of the fish and give the dish a slight spiciness. Fish cutlets with green peas embody the balance of proteins and plant fibers.
Preparation time: 50 minutes.
Ingredients
Show ingredients
- hake – 600-700 g;
- egg – 1 pc;
- green peas – 100 g;
- spinach – 50 g;
- dill – 10 g;
- onion – 2 pcs;
- wheat bread – 3 slices;
- sunflower oil – 80 ml;
- salt – 1 tsp;
- black peppercorns – ½ tsp;
- coriander seeds – 2/3 tsp.
Preparation
- Rinse the thawed fish in cold water. Hake is very easy to process: by running a knife along the fish's backbone, the fillet can be removed in one piece along with the skin. Then, ‘peel’ the fillet from the skin.
- Cut the onions into quarters. Grind the onion and hake fillet in a blender bowl.
- Transfer the fish mince to a deep plate, add a large egg.
- Add salt to the mince. Grind the spice seeds and sprinkle them on the mince. Freshly ground spices retain their aroma even after frying the cutlets.
- It’s better to use yesterday's bread for the cutlets. The slices can be crumbled manually. Add the crumbs to the mince.
- Add the green peas to the mince semi-frozen so they don’t get squished while forming the cutlets.
- Finely chop the spinach and dill leaves, do not use the stems.
- Mix the mince and shape it into round cutlets.
- Cutlets with green peas take longer to fry than regular fish ones. First, heat the oil in the pan, add the cutlets and fry for 4-5 minutes over low heat. Then flip the cutlets, cover the pan, and set the heat to minimum. The presence of spinach and peas in the mince helps release moisture. The fish cutlets will slowly stew in this vegetable juice for 12-15 minutes. This released liquid will protect the cutlets from burning, but gradually all this liquid will evaporate. When it’s time for the second batch of cutlets, the pan will already be clean.
- Hake cutlets are served hot. A side dish can be buckwheat porridge, pasta, or mashed potatoes.
- Do not use canned green peas in the cutlets, as they won’t create the necessary flavor effect.
- Cutlets with spinach and frozen green peas will be juicy and tender; they can be placed in halved small plain dough rolls. Chilled fish cutlets always make delicious sandwiches, just don't forget the layer of spicy sauce and a lettuce leaf.
