Easy Fish Cakes Recipe in the Oven – The Best Meal For You

( 5 out of 5 )
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  • 4Servings
  • 15 mPrep Time
  • 30 mCook Time
  • 45 mReady In
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Very tender and incredibly fragrant fish cakes, prepared according to this photo recipe, even children will love. Cutlets are insanely tasty and, importantly, low-calorie.

This is an ideal dish for those who are trying to eat right and keep their figure.


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Step by step method

  • Step 1

    We prepare the necessary products. Pollock fillet should be either fresh or chilled. We grind the fish in a meat grinder. We remove the husk from the onion, cut it arbitrarily and also pass it through a meat grinder.

  • Step 2

    Add chopped cilantro and wheat flour to the chopped products. We drive in a chicken egg. We also put pepper, nutmeg and salt to taste. Mix thoroughly. Cover the bowl with minced meat with cling film and fridge for 40-60 minutes.

  • Step 3

    After the specified time, we take out the minced meat. Put parchment on a baking sheet, pour it with vegetable oil. We wet our hands and form blanks of the same size and shape. Lay them out on a baking sheet.

  • Step 4

    Sprinkle with oil on top, you can grind a little with grated cheese, you get a more golden crust. We put in the oven, heated to 190-200˚ for 15-30 minutes. Cutlets are ready, you can serve.

Tips & variations

  • Fish cakes according to this recipe are great for freezing. Such a dish will be much more useful than store-bought semi-finished products.

  • For a prettier look, use breading. Suitable wheat, corn, rice flour.

  • The baking time of cutlets in the oven must strictly correspond to that indicated in the recipe. If you overexpose semi-finished products, they will turn out to be very dense and tough.

  • You can cook pollock cutlets not only in the oven or multi cooker. A steamed dish is especially dietary.

  • As a side dish for fish cakes, rice, small pasta (noodles, vermicelli, pasta), vegetables and potatoes in any form are ideal.

  • To highlight the taste of pollock, in addition to salt and pepper, coriander, white mustard and other spices can be put in minced fish.

  • For cooking, it is better to take a clean fillet or larger fish, it has more meat and is more juicy.

  • For the preparation of fish cutlets, pollock is best suited. There are few bones in it, and the meat is easily separated from the ridge. In addition, in stores you can buy ready-made fillets, which further simplifies the cooking process.

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