Delicious fish cutlets - recipe. Steam diet cutlets: Fish, vegetables Low-calorie fish cutlets

One of the most useful and valuable component of the diet is fish. It is the source of an easily digestible protein. The product contains 15 biologically active trace elements and as many vitamins, among which and fat-soluble E, A and D. Among the most important macroelements for humans, fish is rich in Calcium.

Fish cutlets are especially popular. Thanks to the addition of a variety of additional ingredients, this dish is distinguished by excellent aromatic and taste. The variability of the composition allows you to change the calorie content of the kitlet in the direction of increasing or decreasing. It should be borne in mind that the energy value depends not only on the minced meat, but also from the method of preparation used, as well as the side dish, which is served.

In order to diversify the dietary diet with delicious cutlets, it is necessary to use not common recipes that are presented in culinary books, but as much as possible. Since the caloric content of any dish, including fish, for a person who wants to lose weight is obliged to be as low as possible.

The minced meter is chosen exclusively the most fresh river or marine fish. It is not recommended to take too dry species, but also from the too fat need to refrain because it does not fit as dietary. A good option can be mixing dry and fat species together if you want to get a more juicy dish. The main thing is to observe the measure. The ratio of oily and lean fish should be within 1: 7.

Fish should not be taken small, but larger. Preference is given to Pike, Cod or Mintay. The more fish, the juicier will turn out the cutlets. The problem is petty in the fact that it is too bony. This flaw, of course, can be eliminated. For this purpose, the chisen and the usual small fish are passed through the meat grinder more than once, and several so that even small bones are grouped.

Improve taste quality and increasing the volume of minced meas allow vegetables such as carrots, onions, potatoes. Rich in starch potatoes not only allows you to get more bases, but also is a binding element that allows the cutlets to keep their shape, and not disintegrate.

As a "bonding" and volumetric ingredient, both solid and grinding cereals can be added. This is a manka, rice, as well as oatmeal. Similar targets are operated in water, cream, milk white pieces of bread, as well as raw chicken eggs. The binding product is impossible to choose at its discretion, since not everyone is suitable for the preparation of dietary cutlets.

It is not recommended to introduce white bread, but if you add it precisely, it is discharged exclusively in water. With eggs, I also need caution. Under the absolute prohibition of starch, semolina and flour. Vegetables are best suited, but preference is given not to the starchy potato, but a carrot with a bow. Dark cereals are allowed to which oatmeal belongs.

Emphasized and strengthen the taste of the kitlet allow spices. White, and black, and fragrant pepper, rosemary, carnation, coriander, basil are added. The attorney and seaside salt are put in minimal quantity. It is permissible to add natural soy sauce.

Approximate step-by-step recipe

Ingredients:

• fish white fillet - 400 gr.;
• small carrot - 1 pc.;
• soy sauce that does not contain any preservatives or dyes - 3 tbsp. l.;
• onion and green onions - 1 pc. / 1 \u200b\u200bbeam;
• sea salt and ground pepper - to taste, but a bit.

Step-by-step cooking:

Cutlets are made in the following order:

1. fillet is washed and cut by large pieces, vegetables are cleaned;
2. fish with vegetables is grinding either in a blender or in a meat grinder;
3. the resulting mass is mixed with a green finely chopped onion;
4. minced solid, pepper and season soy sauce, and then stirred and disable;
5. the hands are rinsed in cold water and begin to form chatters that can be made and oval and round;
6. the baking paper is put on baking paper and rank shaped cutlets;
7. bake the dish about 40 minutes to the oven heated to 200 degrees.

The finished dish has calorieness not higher than 100 kilocalories in one hundred grams.

The benefits of fish dishes for dietary diet

The absorption rate of the protein concluded in the fish is two times higher than that of meat. This nutrient supports and nourishes muscles, which is especially important for a diet when the risk of muscle loss is quite high. Fat unsaturated acids, group B vitamins, which in fish six, microelements, a set of vitamins PP, E, D, C, H and A, as well as magnesium with calcium have a beneficial effect on the state of bones and skin, increase protective functions and strengthen health.

Biologically useful substances that provide fish cutlets cooked for a couple of either in the oven, the body and low energy value, allow you to add this dish into the diet of the losing weight and wishing to preserve human hugeness, as well as preserve muscle tissues. An important role is played by which it is used with which side dish, since such an additive can turn it from the dietary to the high-calorie.

What products to combine fish diet cutlets?

The best companions to baked, steam cutlets are considered the following low-calorie sides:

• Baked, stewed, boiled, fresh vegetables, which can be served in salads, as well as stew from various types of cabbage, cucumbers and tomatoes, sweet pepper, pumpkin, radish, patissons with zucchini, beets, lettuce, peas green, tricks Corn, carrot. The use of potatoes should be limited due to the large concentration of starch.
• Cooked in any form, except fried, both purchased and collected in the forest mushrooms that will not increase the calorie content of the dish, but will make it more fragrant and tastier.
• Water-cooked dark cereals (buckwheat or oatmeal), as well as rice, which is better to take the booms, and not white.

Pasta is definitely excluded.

How can I prepare fish cutlets during a diet?

Lowing unequivocally contraindicated fried chicketers made of fish minced meat. They are too calories due to oil use. Along with the baking in the oven, perfectly suitable and cooking. Cutlets are placed on the bottom of the colander, laying out in one row, put on a water bath and closed with a lid. Various spices can be added to the water. Cooking time is 20 minutes.

If a multicooker is used, the cooking process becomes much easier. Cutlets along with the side dish are placed on the pallet with the hole, set the appropriate program. In the composition of the minced meat, it is possible to add onions and ground oatmeal, and the buckwheat porridge, which, of course, is prepared on the water as a side dish.

Summarizing

In the benefits of fish cutlets containing a large number of useful biologically active components and a quickly digestible protein, there is no doubt for the dietary menu. The main thing is to abandon the frying dishes in the pan, as well as use exclusively low-calorie additives and side dishes, and the minced meat itself from moderately greasy fish.

Dishes that are cooked for a pair are considered dietary and belong to us to useful healthy food. It is recommended to small children, as well as people who have any diseases and related special guidance instructions. In addition, those who follow their figure prefer such dishes and struggles with extra kilograms in every possible way. Do not think that delicious dishes can be prepared only by frying, extinguishing or baking. For example, steam dietary cutlets from fish and vegetables are exactly the product that will surprise with its taste of even the most sophisticated gourmets.

How to cook cutlets on a pair of fish or vegetables?

In order to get gentle and fragrant steam cutlets, you can use both modern kitchen accommodations in the form of multicookers and steamers, and ordinary colander with boiling water pan. To increase the dietary value of the kitlet, they are not calcined in breadcrumbs, nor in flour, in any kind of klyar.

So, proceed. Since the dish should turn out to be dietary, then preference is given to low-fat varieties. It may be Heck or Minttai, Fambal or Crack, Sibass, Side, as well as river species - perch, pike, pike perch. Newable are the varieties in which no more than 4% of fats are contained, and calorieness does not exceed 100 kcal.

Cooking recipes

1. Fish steam cutlets

The simplest recipe that does not take a lot of time. For preparation, 1 medium-sized fishing will be required, 1 white base slice, a teaspoon, a little lemon juice.

Fish need to carefully clean from the peel, if the store failed to buy a finished fillet. We remove all bones and fins. Machine in warm milk a piece of cooked baton. Immerse in a blender Fish fillet, bread, salt, butter, lemon juice. Well mix mince to homogeneous consistency. Small cutlets from the resulting mass obtained, send in a double boiler and cook for 15-20 minutes.

2. Steam cutlets from Hek or Merlouse with carrots

For this recipe, we take 500 grams of the Fillet of Heck or Malouse, cut it into pieces and send it to the blender or skip through the meat grinder. We clean the bulb and also grind, add to the mince. In a small grater, we rub the carrots, add an egg, salt, favorite spices to the mince. In order for the cutlets well to keep the shape and not spread, you can bore the stuff with two tablespoons of flour, but it is not necessary. We form, lay out in a double boiler, we are waiting for 15-20 minutes and apply to the table with vegetables or buckwheat.

3. Fish cutlets with bran

This recipe can use those who often sits on diets and trying to get rid of excess weight. By adding bran, this product well affects the digestive organs and improves the intestinal work. Grind any fish into the mince, add chopped onions, lemon juice instead of salt, pepper to taste. We add oat bran oatmeal to the resulting mass, we all squeeze, drive the egg and begin to form small backs. Leave them on the table before cooking for a couple of 10-15 minutes, - during this time the bran, and the cutlets will turn out more, gentle and tastier.

Cutlets for a couple of vegetables

Now let's talk about the methods of preparing steam bonds for which exclusively vegetables are used. Of course, this dish will refer to the category of dietary and suitable for kids and people suffering from diseases of the digestive organs. However, steam cutlets from vegetables are so useful that they are recommended to eat absolutely everyone.

1. Carrot Curls on Smell Hand

We will need:

500 grams of carrots;
- 50 grams of Manka;
- 100 ml of low-fat cream;
- 1 egg;
-1 ;
- salt pepper.

The first thing we pour out into any comfortable casing of the gun, add cream to it and smear well. Mass should be homogeneous, without lumps. We leave the gun to swell, and in the meantime, wash the carrots, clean it and rub it on the grater or skip through the meat grinder. Significantly reduce time kitchen processor.

We add a slightly whipped egg, a semoline, salt and pepper to the crushed carrot. Mix well. We form small cutlets in size, put a small piece of cheese in the middle. It will add some piquancy and makes the taste soft and gentle. We post the received bokings about which we continue to talk on this page www ..

2. Popular vegetarian recipe

From the products we will need:

2 pcs. beets;
- 3 pcs. carrots;
- 2 medium baked potatoes;
- 1 bulbs;
- 50 grams;
- 10 grams of sesame;
- 2 tablespoons of mankey;
- 2 tablespoons of boiled water.

Potatoes must be pre-baked in the oven or boil the uniforms. Gorot and beets finely grate, squeeze juice, mix with finely chopped onions. Mature purified potato peel, add to vegetable mass. Pour boiling water into the semolina, let's swake up, add to mince. The latter is added chopped prunes. All components are well mixed, add salt and pepper. We form the cutlets, sprinkle on all sides by sesame, send to the double boiler. They will be ready in 25 minutes. You can serve with low-fat yogurt, buckwheat, rice, greens.

Perhaps these recipes will help feed the useful dietary dishes of small and adult gourmets. In such food, there is practically no cholesterol, and all vitamins and useful substances when cooking are well saved.

Lyudmila, www.Syt.
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Fish cutlets - source of useful substances for the body, and baked in the oven is even more useful than fried.

Recipe 1: Fish Cutlets in the oven (step-by-step photos)

We offer you a recipe for gentle and simple in the preparation of fish boiler baked in the oven.

• Fish (fillet) - 1 kilogram
• Onions - 2 pieces
• White boiler - 200 grams
• Eggs - 1 piece
• Mayonnaise - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Garlic - 4-5 teeth
• Salt - 2 teaspoons
• Black Pepper Ground - 0.5 teaspoons
• Sugar - 2 teaspoons
• Muscata Walnut - 0.5 teaspoon

Prepare mince. 200 grams of white bells soaked in milk and assign to the side. 1 The bulb is cleaning, mine, cut into small cubes, fry to rosy in 2-tablespoons of vegetable oil and cool.

Through a meat grinder with a frequent grid, we skip 1 kilogram of fish fillet, 4-5 cloves of garlic, spying from milk white boulder and 1 - 2 bulbs. Add 1 tablespoon of mayonnaise to mince. 1 egg, 2 teaspoons of salts. 2 teaspoons of sugar, 0.5 teaspoons of black ground pepper, 0.5 teaspoon grated nutmeg.

We add the cooled roasted bow along with the oil in which it roasted, and all mix well. Washing hands in vegetable oil, forms 20 medium cutlets.

Putting the cutlets on the baking sheet with a baking paper, lubricated with vegetable oil. With the help of a brush, lubricate the cutlets with one tablespoon of mayonnaise.

We bake in a pre-preheated oven at a temperature of 150 degrees Celsius 45 minutes. Finished cutlets lay out on the dish and serve to the table with fresh or pickled vegetables, with baked potatoes or with another side dish.

Recipe 2: Delicious fish cutlets with dough in the oven

Fish cutlets from a thick carb, baked in the oven. Decorating baked fish cutlets with strips of puff pastry.

• Fish (fillet of thickness) - 1 kg
• Onion - 2 pcs.
• White bread - 200 g
• Puff pasty dough (for decoration, optional) - 1 sheet
• Salt to taste
• Pepper - to taste
• Fiber or crushing ground - for breading
• Flour - for breading
• Vegetable oil - for lubrication Night

Fish clean, mine. Prepare fillets without bones and skin. Cut the fillets with pieces.

Machine bread. Then we fold it on the colander (parted from the water).

Fish pass through the meat grinder.

I miss the fish through the meat grinder together with the bow and bread.

Add pepper and salt into the minced meat. Mix well.

We divide the mince on small pieces of blanks for the kitlet.

Lubricated baking sheet with vegetable oil. For breading mix fiber with flour. We park the cutlets, give them a form and lay out on a lubricated baking sheet.

To give the cutlets an appetizing look, cut out from the sheet of puff pastry strips and decorate them the cutlets. Heat the oven to 180 degrees. We place a baking sheet and baked cutlets for 25 minutes.

Recipe 3, Step by step: Cutlets from Tilapia fish in the oven

• Tilapia 700 g
• Wheat bread 60 g
• Onion 1 pc
• Creamy butter 30 g
• Chicken egg 1 pc
• Salt to taste
• Pepper black ground to taste

Philea of \u200b\u200btilapia wash, dry.

Cut pieces. Add the bread and finely chopped onions in milk and finely chopped onions.

Shoot the mass to the blender, add an egg. Grind into mince.

Shape cutlets, lay out on the tray.

Creamy oil melt, pour cutlets.

Bake at 190 degrees 35 minutes.

Recipe 4: Dietary Fishing Cutlets in the oven

• fish fillet or minced 400 g;
• potatoes - 150 g;
• chicken eggs selected category - 1 pc.;
• onions - 1 pc.;
• fresh dill greens - a small beam;
• black pepper - pinch;
• dried garlic - pinch;
• salt cook - ½ tsp (taste);
• sour cream low-fat - 1.5 tbsp. l. (to lubricate the top of the kitlet, optional);
• vegetable oil - for lubrication bends.

Potatoes are well woozy and soda on the middle grater. Or grind in a blender (skip through the meat grinder). The result will be about the same. If the potatoes are young, the peel can not be removed. Just well wash it with a rigid brush to remove contaminants, and cut damage.

Clean the onions, slide and cut into a small cube. In order for fish cutlets more juicy, the onions are better to kill in the blender to the state of the porridge (skip through the meat grinder) and together with the stitching juice add to the mince.

Greens. With fish perfectly combines dill. For juiciness, the kitlet does not spare greenery. Especially if you love her.

What swings the puffs itself for the kitlet, then you can use both the purchase product, and make it yourself. Of course, the second option is more preferable, but there are different situations. You can cook mince from white fish and from red. And even better - to combine them. Remove all bones, remove the skin and turn the fish fillet into mince any convenient and accessible way for you. Fold all the ingredients in a bowl: fish minced, onion, greens, egg, pepper, salt, potatoes.

Stir. Too liquid should not work.

Form small cutlets of the usual shape. Put on a baking sheet with baking paper, lubricated with a thin layer of oil. Sailing sour cream from above. Put in a hot oven. Prepare fish cutlets in the oven at 180-200 degrees about half an hour.

Bon Appetit!

Recipe 5: Fish cutlets baked in the oven (with photos)

If you are not a fan of fried, then this simple recipe for sure for you. In addition, the dishes from the oven are more crispy, fragrant and festive look. The recipe is designed for three portions. How to cook fish cutlets in the oven (recipe with photos) you will learn further.

• fish minced meat - 300 grams
• onion - 2 heads
• white bread - 60 gr
• milk - 100 ml
• cheese - 60 gr
• sour cream - 3 tbsp.
• salt, spices - to taste

Prepare all the ingredients in advance. Fish minced can be prepared independently, so you will be sure of the quality of the product. Take your favorite fish, cut your head, remove the insides, bones and separate the skin from meat. The resulting fillet skip through a meat grinder or grind in a blender. If you want to use small fish, then skip it through the meat grinder several times together with the bones.

White bread needs to be cleaned of crust and twist in a little warm milk. Out and grind in a meat grinder or blender with fish minced meat and onions. Salt the mass and add spices.

Distribute stuffing equal shares and blind cutlets. Put them on the baking sheet or in the form for baking.

Preheat oven to 200 degrees. Put a baking pan with cutlets and bang to a golden crust. Remove the cutlets out of the oven, paint them sour cream. Sour cream can be replaced with light mayonnaise.

Sprinkle the cutlets on top and put into the oven again on the same mode.

Cook the cutlets within 10 minutes before the appearance of a golden crust. You can feed the cutlets by sprinkling finely chopped greens. Boiled rice or mashed potatoes are best for the side dish.

Recipe 6: Fish Cutlets from Mixed in the oven (step by step)

Fish cutlets are a beautiful dish even for those who do not very much respese fish due to the fact that it come across bones, which are difficult and unpleasant to pull out. In the cutlets and bones there, and the taste they have more rich than just baked fish, and you can eat both hot and cold for breakfast, lunch, dinner, or just on a snack. I propose to make cutlets almost diety - do not add bread and not fry in them, but bake in the oven.

• mintai - 1 kg;
• egg chicken medium size - 1 pc.;
• parsley green - to taste;
• salt - 0.5 ch. l.;
• pepper red ground - to taste;
• pepper black ground - to taste;
• soft grade cheese - 70 gr.;
• seasonings for fish - to taste

We will need chilled and gutty Mintai, which I suggests flying yourself. You can, of course, take the ready-made frozen fillet Malta, but, as practice shows, a icy klyar, contrary to the norms, it is almost half of the weight. In addition, such a fish when defrosting will leave too much moisture, which is not at all needed in the cutlets.

Separate fillets Mixed from bones, cut off the tail and sheaf and rinse the fish thoroughly. Skeleton with meat residues I do not throw out, and put in the freezer - when there are many such "waste" from different varieties of fish, you can cook a wonderful strong and saturated fish broth for cooking perfectly wonderful dishes!

The onions purify and cut into small fragments, such that it is convenient to skip through the meat grinder.

Scroll into the meat grinder Palca, onions and greens of parsley. Moreover, it is not necessary to be leaflets, and sticks are suitable in mince, which are often not used, but throw out. We add one raw egg to the resulting minced me.

Now the minced mold must be salted, enough half a teaspoon of salt.

We add to the mince spices for fish, which includes black and red ground pepper, oregano, ginger and kinza.

Thoroughly mix the mince so that salt and spices are uniformly distributed. From the minced meat, we form small layers, trying to make them up to themselves, so that they are not loose and did not fall apart - this is a fundamentally important moment, because we do not put bread in the cutlets, which, absorbing the juice standing out of the fish, would fasten the cutlet, making it tight.

Cutlets are placed on a baking sheet with a special paper for baked, which does not require additional oil use. To such paper, the cakes will not stick and do not bury.

We send the cutlets in the oven preheated to 200 degrees for 25 minutes. At this time, we rub the cheese of soft varieties on a large grater.

Cutlets, which reached almost 25 minutes, sprinkle with cheese and send back to the oven for 10-15 minutes. This time should be enough for cheese to melt and slightly twisted, and the cutlets prepared finally.

Our almost diet cakes are ready. "Almost" - only then, that cheese is present in the cutlets, but it is quite a bit there.

www.eat-me.ru.

Recipes for cooking fish boat for diet food

To prepare fish cutlets in accordance with the classic recipe, you will need:

- 500 gr. purified from bone fillet fish;

- 1 PC. Fresh zucchini;

- 2-3 beam of green onions;

- 200 gr. cheese;

- 60 mg. Mankey;

- Slightly salts, you can not add it at all.

The amount of ingredients is designed for 6 servings.

Cooking method:

1. To begin with, it is worth using our advice - it is better to take homemade fish mince for the kitlet. To cook it, you need to clean the fish, and after rinse it. Skip fillet through a home grinder. Better if you do it a couple of times. Thus, mince will be softer. Separately twist and zucchini. By the way, you can even grate it. Squeeze the juice from the zucchini. Now the twisted mass is worth mixing with fish minced meat.
2. Cut onions, as much as possible, it will also need to add to the fish mince. These cutlets are not necessary to salt, because this is a recipe for diet food, but if there is a desire, you can add a little salt.
3. The semolina cereals will be needed so that the cutlets do not disintegrate. This will allow making minced thick, because the zucchini can soften it. Very little mankey (2-3 tbsp) fix it. You need to add a semolia, thoroughly mixing the mixture.
4. As soon as the minced is ready to begin forming the cutlets. By the way, you can make them in the form of balls.
5. If you want a little diversify the taste of the cutlets, you can add solid cheese, better if its grade is salty. Just cut it with small cubes, and after put one in the middle of the cake.
6. Forming the cutlets, you can send them to prepare. Preparation options. It is better to prepare dietary fish cutlets for a couple using a double boiler.
7. If there is a microwave, you can bake them. To do this, you need to cover the cutlet cover and put in the microwave for 10 minutes, with the highest power.
8. After that, the dish can be submitted to the table, pre-decorating the parsley greenery.

Steam fish cutlets

This recipe is one of your favorite those who hold proper nutrition. So you need:

- 800 gr. Fish fillet (you can use pike, cod, sea perch, pike perch);

- 190 ml of milk;

- 175 gr. cherry bread;

- 10 gr. salts;

- 30 grams. butter;

Cooking method:

1. Cut the fish fillet into small pieces. Now they have to be crushed with the help of a blender or meat grinder. Soak bread in milk, add salt. Now put in the bowl of dye bread and fish, with the help of a blender you need to make a homogeneous mixture. Place the mixture in a bowl where the creamy oil is to be added. Stuffing stuffing, you can do it with a wooden blade.
2. In the event that you took perch or cod, then it is worth adding 2 eggs to a mixture. Since these fish gives insufficiently adhesive substances to blind cutlets.
3. We divide the mass onto the cutlets, which, after you need to put in a double boiler. You need to cook for about an hour.
4. As for the storage of the cutlets, it is better to fill them with a sauce, so that they are not covered with a crust before filing. Better if it is sour cream or milk sauce, tomato with vegetables.
5. As a side dish, you can use a buckwheat bar, boiled zucchini, noodles.

Bake in the oven

To prepare dietary fish cutlets in the oven it is worth using minced fasteners of fish. You can add spices and spices. It will give your capetants of appetitality, but the main thing is that the low-calorie dish, which will certainly benefit the figure.

For cooking you will need:

- 1 kg of fish minced;

- 2 pcs. reptile onion;

- 6 garlic teeth;

- 1 bunch of greenery;

- 20 gr. sesame;

- Olive oil and spices, salt to taste.

Cooking method:

1. Put mince in a bowl, there is worth adding crushed onions and garlic. Sleep carefully.
2. Wash under the water of parsley greens, shake the water and let her dry. Then finely disturbing it with a knife.
3. Add greens, eggs, sesame, salt, spices in mince. Wonderful merge everything. If the mince is very thick, it can be diluted with water. After allone to wash everything. Ground pepper and coriander are perfectly suitable as spices.
4. Make stuffing cutlets. It is necessary to lay out them on the tray, which is worth shaking with special parchment paper and lubricate it with olive oil.
5. Preheat oven to 200 degrees. Put the cutlets for 20-25 minutes. Bake needed before the appearance of ruddy crust.
6. Ready cutlets are recommended to decorate the greens before serving to the table.

The benefits of fish cooking

Note that it is not surprising that in the menu of kindergartens, schools, dining rooms there are always fish cutlets. This dish is not there at all due to the fact that it can be attributed to a budget version, and the preparation will not be difficult, but mostly because fish meter has a number of useful properties. Fish kittball benefits:

- Fast absorption of fishe protein organism. It will take no more than 3 hours;

- Fish cutlets are very soft and gentle than from meat, and therefore they are easy to eat even kids;

- in the fish in the large number there is vitamin D, which is responsible for the reduction of cholesterol in the blood;

- Vitamins B6 and in 12 will contribute to the strengthening of immunity, normalizing the work of the nervous system;

- amino acids, which are part of the fish, are involved in the exchange of useful substances - calcium, sodium, etc.;

- Phosphorus allows you to strengthen the bone-muscular composition.

For this reason, it is worth concluding that fish cutlets are not only very beneficial in order to save their budget, but also very helpful!

Reviews:

Belgorod, Lesha, 32 years old

I love fish cutlets. I am preparing them from Pike. Very soul and my family diet fish cutlets. The recipe is transmitted from generation to generation. By the way, our children are not fans of fish, but from the kitlet crazy. The cutlets are very gentle, soft, without bones. Most of all delicious when they are only removed from the fire, then they will still be a crust. As a garnish, I choose mashed potatoes.

Arkhangelsk, Elena Andreevna, 45 years

I am very rarely preparing this dish, as my homemade is not very loved fish cutlets. I love, but the spouse like meat more. I read the specified recipes, I never added cheese, and therefore I want to try. But my secret, he, by the way, relate to meat cutlets. In the minced me, I add some potatoes, it is instead of bread. It turns out very tasty, unusual. Guests really like. This my aunt recommended me, she also adds a zucchini and mayonnaise.

Omsk, Svetlana Anatolyevna, 32 years old

Fish cutlets began to do quite recently. I have this process does not cause pleasure, but I just decided to lose weight. And here there is also a dad to have a fisherman, he often brings a pike, so why not make the cutlets. I don't like to fry it, too much bones in it. In the cutlets, I always lie to the slicer of pork sala, spices and milk. The dish is obtained, your fingers are not only losing, but also bite! Children fish do not like, probably because of the fact that the bones should be chosen, but the cakes behind both cheeks will fly. I think it is more useful and delicious dishes not to find!

Eagle, Tatyana Ivanovna, 42 years

Vladikavkaz, Galina, 21 years

I love fish in any form, especially, cutlets. I do not hold recipes, I do how I can. I want to open a small secret, which aunt told me. It is necessary to put a little sala into the fish mince, grind it. The taste is completely different, for me stunning.

Since then, I just do fish cutlets. The smell of them becomes also more pleasant as the taste. Although if you think, there are almost no pork there.

Bryansk, Tamara, 28 years old

I love the fish cutlets very much. I will not say that I adore him, but eating always with great pleasure. This is a very lightweight and gentle dish. I read a lot of recipes. I do this: I skip fish through the meat grinder, then add bread, onion, raw egg, pepper, seasoning, salt, salt. Sometimes even grated carrots. To keep yourself in shape, I never fry the cutlets, but I cook only on a couple, well, or baked in the oven.

Grozny, Irina, 36 years

My husband is an avid fisherman. And because only the season begins, we can't live without fish. Since he became interested in this matter recently, he aggravated the feeling of the minister. And these must be rewarded. So I cook everything that can be from fish. But the most favorite dish is the pike cutlets. I fry them so that they were dense, did not fall apart. It is necessary to do this: one side is roasted with a lid open, and the second - you close! Pleasure from such a boiler one hundred percent is provided!

Ryazan, Alla, 18 years

My mother often makes fish cutlets on a couple, but I can not say that I love them, so I can eat a couple. And all because the bones come across. Dad is crazy about the kitlet. In general, in fact, a tasty and useful dish, but I want to warn everyone so that you are careful with the bones.

Vladimir, Annie, 19 years

I'm not completely meat, and therefore fish cutlets - my corona dish! In addition, it's easy to cook them. I love the lungs, such as if it is not cutlets, but pancakes. Therefore, always cook for a couple. My recipe is no different from the classic. If you are on a diet, then no pan, just a couple. So you will have a real diet dish. Enjoy your appetite to everyone.

Voronezh, Alya, 32 years old

And I adore the fish in any of her preparations except the kitlet. How did not make himself love this dish, I can't and all. Some situations ate meatballs, but it was either on fishing days, or in the cafeteria, when there is nothing else. And so to cook at home I will not solve. Yes, and my child was never liked. But my grandmother is in such cutlets Rice and Salo also adds. She likes.

Video

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Fish is a valuable component of the diet menu. Along with a well-digestible protein it contains 15 Vitamins, including fat-soluble A, D and E, 7 macroelements led by calcium and 15 biologically active trace elements.

Other ingredients, which additionally enrich the composition, taste and flavor of dishes are introduced into the cutlet stuffing, and retain the dummy shape. Due to the additions, general calorie content can be reduced or increased. In addition, the energy value of the kitlet and, accordingly, on their relevance in the dietary diet, the method of preparation and accompanying side dish is noticeably affected.

Fish diet cutlets in the oven - Recipe with photo step by step

The main component of the minced meat for lush ruddy meats - as much fresh fish, sea or river, not too dry, but at the same time, and not extremely fat. A mixture of varieties with large and smaller fat content is allowed. At the same time, for the dietary table, the ratio of "lean" and fatty fish is 7: 1.

In addition, preference should be given a fish bigger - cod, Mintay, Pike - Cutlets will turn apart. Portrait and washed fine fish, too, you can also put into the case, passing it several times through the meat grinder, so that it will certainly grind small bones.

Enrich the composition of the minced meat, give it an extra volume of raw vegetable supplements - onions, carrots, potatoes. Starchy potatoes are simultaneously a binding ingredient, which "glues" the total mass and holds the shape of the kitlet.

Large and solid cereals are also used as binding and volumetric components - oatmeal, rice, manna. With the same purpose used white bread, operated in water, milk or cream, flour and starch. Good "gluits" a raw chicken egg.

From the listed set of additives into dietary variants, the kitlet can be confidently included vegetables (onions and carrots are preferable) and dark cereals - primarily oatmeal. White bread, if applied, then swinging in water. Chicken egg is also injected. Manna Crupes, Flour and Starch for the dietary table are not suitable.

The flavor and taste of the minced is emphasized and complement such spices as a basil, rosemary, coriander, pepper - white, black and fragrant, carnation. Salt, cook or sea, used moderately. Soy sauce also applies.

Approximate recipe for diet fish boiler:

• 400 g of white fish fillet;
• one small carrot;
• bulb;
• natural soy sauce without dyes and preservatives - three tablespoons;
• green onions;
• sea salt, ground pepper.

Preparation - from minced me to baking:

• Rinse and cut into large pieces of fillet and purified vegetables, grind them in a meat grinder or blender.
• Finely cut into green onions, combine it with a fish-vegetable mass.
• Sell \u200b\u200bminced soy sauce, pepper and minimal salt, mix well and repel.
• Rinsing hands with cold water, form round or oval cutlets and lay them with rows on a baking sheet, covered with baking paper.
• Bake cutlets 40 minutes at a temperature of 200 degrees.

The finished dish has calorieness not higher 100 kilocaloriy in one grams.

Application in practice diets

The "fish" protein is digested twice as quickly "meat", effectively mother-made muscles. Six vitamins of group B, unsaturated fatty acids, valuable trace elements, vitamins A, C, D, E, H, RR, calcium and magnesium strengthen immunity, improve skin condition and bone system, the organism is comprehensively well.

A unique set of biologically beneficial substances contained in fish cutlets with low-calorie ingredients cooked for a pair or baked makes them a valuable component of slightness diet that retain muscle mass.

On the dietary table in a suitable company

Optimal accompaniment to cooked fish cutlets will provide:

• A variety of vegetables, fresh, boiled, stewed or baked, in salads or stew - cabbage of all kinds and varieties, cucumbers with tomatoes, multicolored sweet pepper, zucchini and patissons, beets, carrots, pumpkin, leaf salad, corn, radishes, green peas, Podkok beans. Potatoes, however, due to the excess of starch in it, it is better to limit.
• Mushrooms - forest and shops prepared by any way except frying. Such a garnish will not add calories, but will bring its special taste and aroma.
• Porridge from dark, buckwheat or oat groats, cooked on the water. Rice, perfectly combined with any fish dishes, it is better to use brown.

Cooking - options for diets

Frying in a frying pan - The most common method of manufacturing fish boiler. However, such a way unacceptable in dietary nutrition.

Besides baking, weight-oriented menu will suit cooking for a couple. The formed cutlets are folded into a suitable colander, placed above the water boiling in a saucepan, and covered with a lid. Cooking time in tightly closed dishes is 20 minutes. You can add a bay leaf, carnation, fragrant peas and other "fish" spices to the water.

Happy owners multicrock Can prepare fish cutlets for a pair of relevant program on a special pallet with holes and at the same time in the same sap cooking a side dish.

How to cook delicious fish cutlets - video

From the given video, you will learn how to make fish cutlets for a couple in a slow cooker. The minced meat includes hammering and onions. Simultaneously with cutlets in the cooking cup, a suitable low-calorie garnish ripes - buckwheat porridge on the water.

Saturated protein and many biologically utilities fish cutlets, steam or baked, accompanied by a useful and low-calorie garnish - a decent component of a dietary diet, aimed at a weight loss without loss of muscle mass.

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Advantages of fish cutlets in the oven

Fish cutlets - the dish in itself is very useful, and cooking it in the oven and translates it at all in the category dietic. In the oven, the cutlets do not absorb the supplemental oil and their preparation costs without breading flour and superstar, which absorb oily overheated oil in large quantities. Accordingly, there is a minimal vegetable fats in the dish (it is often olive oil) and animal fats absolutely lack.

At the same time, it is completely not inferior to its fried competitors to taste. Olive oil It is recommended for use due to the fact that when heated it produces less complex compounds, unlike sunflower oil and therefore it is easier to absorb the stomach. Thus, dietary fish cutlets can be prepared in the oven.

For dietary boiler it is best to use grand Cracks, most popular of which are Mixtai and Heck. The caloric content of such fish meter cooked in the oven will be the smallest. If you want to cook the cutlets in the same way, boldly use salmon. You can also combine several varieties of fish in one dish.

Recipe Fish Cutlet in the oven made of several fish species

Ingredients:

Go to cooking.

The most popular fish species for the kitlet in the oven are considered: carp, pike, thick-carp, heck, mixtage and salmon.

For a variety of minced meals, you can add eggs, bread and potatoes. However, so that the cutlets are turned out maximum gentle, the egg is not worth added. If you want a kitlet elder, add fat or pork mince to them.

Bread, like fastening ingredient, can be replaced with oat flakes. Delicious cutlets will turn out if you add to them, except for the mandatory onion, still carrots. Carrot will make a dish soft, juicy And improve his absorbability. But if you use onion and carrots in preparation, pre-them ignite.

It is very important to properly chop mince before cooking, use a large grater, so you will be able to save juice. Before grinding, remove large bones from fish, small and soft are not dangerous, they can be left. If the fish is very bony, skip it through the meat grinder a couple of times.

Crumpled greens and garlic will make the taste of dishes more saturated.

In the breading of such a kitlet there is no need, they need to be sculpted from stuffing with hands, pre-moistened vegetable oil.

With which you can combine fish cutlets

If you do not have a large number of time, you can simply add a pair of slices of apples, tomatoes, citrus, cabbage sheet to a plate with cutlets, Cabbage sheets or a branch of parsley. If you prefer hot headbandsUse vegetables. Vegetables can be boiled, swipe or fry. Evenly grind them and put them next to the fish in the oven. For beauty, vegetables can be cut into different shapes (vegetables are better baked cubes) And decorate the greens. If you want fried vegetables, fry them together with celery and parsley. Of course, it will be relevant to a simple vegetable salad.

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Calorie: 938.
Proteins / 100g: 13
Carbohydrates / 100g: 12

The diet menu is not a smaller diversity than a human menu that feeds without restrictions. With the correct selection of ingredients and the method of their preparation, ladies wishing to lose weight can be content with almost all goodies. The recipe for dietary fish meter is presented for those who wish to preserve a slim figure, while not refusing to themselves in anything. To prepare these wonderful fish cutlets, you will need the following ingredients:



- oatmeal - 100 g.;
- fish (fillet) - 400 g.;
- quail eggs - 4 pcs.;
- onion onion (dwarf) - 100 g.

How to cook at home

Oatmeal for fish boiler Soam in water.



Cut the fila pieces with small pieces. Usually, the cutlets are prepared from the minced meat, but the fish fillet is as gentle that in the meat grinder it can lose the form and taste, so it is better to crush it manually.

If you are not a fan of fish, prepare from chicken.

Now finely cut the onions onions. It almost should not be felt in dietary cutlets from fish, so the smaller the onion pieces will turn out, the better.





Connect in deep tank oatmeal, crushed fish, onions and quail eggs.



Start forming cutlets. Making them with small, from such a number of minced me, you will have some delicious neat cutlets.



Fry fish cutlets in a frying pan before the formation of a golden crust. So that they turn out to be less calories, bake them in the oven at a temperature of 180-220 degrees and periodically check their readiness. They turned out very miniature, so for one portion take 2-3 pieces.



To give piquancy, sprinkled with a paprika cutlets from above, and put a red burning pepper on one. You can feed dietary fish cutlets with any garnish or.

As you can see, the dietary menu is not less tasty and sophisticated, but feeding low-calorie food, like these cakes, very soon you can become the owner of the perfect figure!

Dietary fish cutlets whose recipe is pretty simple, are a very tasty and healthy dish. During the preparation for the beach season, a variety of diet products are gaining popularity. Their appointment is to reduce the amount of calories entering the body, and reducing the total body weight due to burning fat deposits. At the same time, it is impossible to forget about the taste qualities of such dishes, since they are also of particular importance, because food should be not only low-calorie, but also delicious.

The use of fish and products prepared on its basis not only makes it possible to obtain a tremendous pleasure from the process of food intake, but also contributes to the normalization of the digestive system. First of all, this effect is due to the structure of fibers forming fish pulp. Thanks to a special structure, the product is quickly absorbed and digested. However, despite this, the fish is a rather nutrient product that allows not only to fully satisfy the body and supply it a variety of most important minerals, but also to promote the normalization of the digestive process.

Such properties of this product are fully disclosed only with its proper preparation. There is far from one recipe for creating such dishes. Each of them is good in its own way and makes it possible to get magnificent taste combinations and, importantly, an attractive appearance. However, dietary can only be considered those of them that were prepared without roasting procedure, since it is this process that affects the general caloric content of products. Based on this, our fishing boiler recipe will be recreated using admissible thermal processing methods that give the opportunity to get optimal combinations to maintain a diet. So, the following ingredients will be needed for the preparation of low-calorie cutlets:

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

Fish cutlets in the oven: cooking process

The recipe for the preparation of our kitlet begins with one of the most important stages, which lies in the choice of the main ingredient, which is a fish.

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

The most suitable for the specified parameters the following fish varieties:

• mintai;
• flounder;
• zander.

It is precisely the above varieties that are minimal in fat and make it possible to achieve the lowest calorie content of the finished dish. Dietary fish cutlets, prepared on the basis of such varieties, are obtained gentle and juicy, moreover, have excellent external characteristics. It is not necessary to forget about the beneficial properties of fish fat, since it contains useful substances that cannot be developed independently by the organism. In addition, when adding a small amount of oily fish in the cutlets do not have to use oil, which is a big plus.

Cooking the kitlet begins with cleaning fish and extracting the fillet part. To do this, use the knife and tweezers, with which you want to remove all the bones and remove the skin from the carcass. The prepared pulp cut into small cubes and send a blender to the meat grinder or a bowl of the blender. In addition, to obtain optimal consistency, add a small piece of fatty fish to the total mass, which will saturate the future minced fasteners and give it a great look.

After that, we add purified vegetables to the fish base and grind all components to obtain a homogeneous mass. As a result of such manipulations, light-orange colorful mince, which will serve as the basis for the kitlet.

The next step, which implies the recipe, is to bring mince to readiness. To achieve the necessary parameters, we take wheat bread and pour it with milk. As soon as it absorbs the whole fluid, you need to add an egg to this mass and mix well. As a result, the adhesive mass is obtained, which will serve as a fastening link for the dish. Next you need to mix mince with a breadth solution and add spices, salt.

To obtain the necessary dietary properties, the traditional roasting procedure is replaced by baking. Thanks to this, fish cutlets in the oven will acquire their optimal parameters. At the same time, the baking requires the presence of a minimum amount of vegetable oil, which is only necessary for missing the opposition.

So, from the resulting mass we form small oblong balls and spread them on the roasting closet to each other. Thus, it is necessary to spend the minced stuff and fill the entire sheet. After that, we put the baking sheet in a preheated oven and baked fish cutlets in the oven for 15-25 minutes. The formation of their readiness is the formation of an appetizing golden crust, which should cover the top layer of dishes. As soon as this effect managed to achieve, fish cutlets are ready and can be served on the table.

Fish cutlets in the oven are a vivid example of creating a magnificent dietary dish. At the same time, for the category of people who prefers to adhere to a stricter diet, such a dish is not suitable. In turn, his alternative, capable of causing even Yarym adherents of the idea of \u200b\u200blosing weight, are fish cutlets for a couple. The recipe for their preparation slightly differs from the previous version using the furnace. However, some features in it are still available. First of all, they are concluded in the formation of the minced meat. The following ingredients will be needed for its preparation:

• fish fillet - 500 g;
• greens - 1 beam;
• carrots - 1 pc.;
• oatmeal - 50 g;
• egg - 1 pc.;
• salt, spices to taste.

As can be seen from the main components, the mince will be more fresh and easy to prepare. To create it, we take fish and remove the fillet part from it. All bones, fins and skin should be removed, and the parts of the fillet themselves are carefully checked for residual elements. Further, the fish is cut into small cubes and goes to the bowl of the blender or meat grinder. There we move the greens and purified carrots. At the same time, the best varieties of greenery, which is used to prepare fish dishes, are parsley, dill and basil. Therefore, we will add one of these components into the cutlets, namely dill.

Oatmeal, egg and a small amount of water will create the same adhesive effect that will not give the cutlets to fall apart. To achieve it, you need to mix all these components with the obtained minced meat and add to the finished weight of the spices, and also salt. After that, we form small puff balls and proceed to their heat treatment. Cooking fish cutlets for a couple follows no more than 15-25 minutes, because this time will be enough to obtain optimal characteristics of the dish. After this period of time, the finished cutlets can be removed from the stove and serve on the table to the joy to all those present both as a main dish and in the form of a side dish.