Ingredients
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3 kg Fish mince
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125 g Breadcrumbs (gluten-free)
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6 Onion
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6 Egg(s)
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4 tbsp Apple vinegar
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2 tbsp Ghee
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6 tsp Salt
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3 tsp Grounded black pepper
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optional Parsley leaves
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optional Dill
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optional Garlic
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For frying:
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Brown rice flour
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Vegetable oil
Directions
I once bought some beautiful minced fish made from three kinds of white fish. It was vacuum-packed and frozen, so I wasn’t worried about its fate in the freezer. Days, weeks, months went by, and I still couldn’t bring myself to fry the fish cakes, because the project felt too daunting to tackle. But eventually the circumstances lined up in the mince’s favor — help arrived just in time. Through our combined efforts, three kilograms of beautiful mince were turned into two bowls of equally beautiful fish cakes, which were eaten in record time.
This recipe deserves a place of honor among our family’s healthy, gluten-free recipes!
Enjoy your meal!
Tips for success:
- This recipe uses gluten-free breadcrumbs. Instead, you can also use buckwheat flakes and/or grated boiled potato.
- For a more interesting flavor and texture, we fried part of the onion in ghee until soft and lightly golden.
- We also add apple cider vinegar to the mince — it’s not noticeable in the finished cakes, but it makes their natural flavor brighter.
- Beat the eggs with a fork until smooth beforehand.
- When mixing the mince, first add the onion, salt, pepper, and vinegar and mix, and only then fold in the eggs, so the egg white doesn’t set from the heat of the mixture.
- Before frying, we coated the cakes in whole-grain rice flour. You can also use corn flour — that’s the classic option.
- If using store-bought mince, especially if it’s been frozen and thawed, it’s important to drain off excess liquid before mixing.
- Once mixed, be sure to refrigerate the mince for 30 minutes so it firms up.
Today's visits: 2.
Steps
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1
Done
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If making the mince yourself, put the fish fillets and onion through a meat grinder. If using ready-made minced fish, thaw it in the refrigerator ahead of time, drain off excess liquid — you can let it sit in a sieve or gently squeeze it through cheesecloth (but don't overdo it, or the mince will end up too dry!). |
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2
Done
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Chop the onion very finely: finely chop 2 onions by hand, and process the other 4 in a food processor. Fry the chopped onion (the 2 onions) in ghee until soft, then let it cool. Beat the eggs with a fork until smooth. Add the raw and fried onion, salt, pepper, and vinegar to the fish mince and mix well. Then add the eggs and breadcrumbs and mix the mince again until smooth. Refrigerate the finished mince for 30 minutes. |
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3
Done
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Shape the mixture into 1 cm thick patties, coat them in rice or corn flour, and fry in vegetable oil. |
