Russian-style fish cutlets made from cod with cabbage and lard
9 servings
60 minutes
Russian-style fish cakes made from cod with cabbage and lard are a true tribute to Russian culinary tradition, combining the simplicity of rustic cuisine with exquisite flavor. Historically, fish has held an important place in Russian cuisine, especially in regions rich in water resources. The addition of cabbage makes the cakes tender and juicy, while lard adds a special aroma and softness. The golden crispy crust hides a rich and harmonious taste inside, where the light sweetness of cabbage intertwines with the tenderness of cod. These cakes are perfect as a main dish, especially when paired with mashed potatoes or fresh vegetables. They are suitable for both festive tables and cozy family dinners, revealing the richness of traditional Russian flavors.
1
Defrost the cod and drain the water.
- Cod: 1 kg
2
Pass fish, fat, cabbage, and onion through a meat grinder. Add two yolks, salt and pepper to taste, and knead the filling.
- Cod: 1 kg
- Salo: 70 g
- White cabbage: 400 g
- Onion: 1 g
- Egg yolk: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Whisk the yolks and 2 tablespoons of water.
- Egg yolk: 2 pieces
- Water: 2 tablespoons
4
Shape small patties, dip in egg white, and coat with breadcrumbs.
- Egg white: 2 pieces
- Breadcrumbs: 200 g
5
Fry on both sides until golden brown. Then simmer on low heat with a lid for 10-15 minutes until fully cooked.
- Vegetable oil: 100 ml