Pike mince cutlets with lard

6 servings

120 minutes

Pike cutlets made from minced pike with lard are a true embodiment of Russian gastronomic tradition. Fish cutlets hold a special place in rural cuisine as pike is a frequent guest on the tables of residents in regions rich in water bodies. The addition of lard makes the dish juicy, tender, and aromatic, harmoniously complementing the delicate taste of pike meat. Light notes of milk and white bread give the cutlets airiness, while spices emphasize the rich fish character. These cutlets are perfect for both everyday dinners and festive feasts, especially when accompanied by mashed potatoes or a light vegetable salad. They can be prepared in various ways: pan-fried until golden brown, baked in the oven under cheese, or made into a dietary version steamed. A true delight for lovers of Russian cuisine!

Energy value per serving

• Calories: 276.1
• Proteins: 19.2g
• Fats: 17.4g
• Carbohydrates: 11.1g

Ingredients

• River pike fillet: 500 g
• Salo: 100 g
• White bread crumb: 100 g
• Milk: 100 ml
• Chicken egg: 1 pc
• Onion: 1 pc
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. The first thing to do when preparing pike mince is to thoroughly wash the fish and then gut it (if necessary).

2. Now separate the bones. Since the fillet will be passed through the meat grinder multiple times, small bones can be left in. The main thing is to separate the head and spine.

3. We will need a fine grid for the meat grinder – it should be used to pass the meat several times to prepare the mixture for homemade cutlets.

4. Remove the crust from the bread and keep only the soft part – that's what we need. Slightly mash it, place it in a bowl, and pour in the milk. Once the bread softens (this takes just 1-2 minutes), mix it with the pike fish mince to add a touch of tenderness.

   Required ingredients:

   • White bread crumb: 100 g
   • Milk: 100 ml

5. Next is the onion. It should be peeled and then finely chopped (can also be done mechanically).

   Required ingredients:

   • Onion: 1 piece

6. There is some fat left. Chop it up and into the common pot!

   Required ingredients:

   • Salo: 100 g

7. Now a very important point: we need to grind our pike fish mince again with all the ingredients together.

   Required ingredients:

   • River pike fillet: 500 g

8. Salt and pepper, and at the end, just before forming the patties, add an egg and mix everything well.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Chicken egg: 1 piece

9. Shape the patties in your palm to about 8cm x 5cm in size.

10. You can prepare cutlets in different ways: 1) fry in a pan using various coatings, 2) steam them, 3) bake in the oven under cheese...