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Bream Fish Cakes

A recipe for the tastiest homemade fish cakes! These bream fish cakes are a great seafood dish for the whole family — kids especially love them, and getting kids to eat fish can be tough thanks to the strong smell and all those little bones. The sweet potato worked into the mixture makes these cakes wonderfully tender, and a double coating of breadcrumbs gives them a crisp golden crust that makes them even more irresistible.

snejokAuthor avatar
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Bream cutlets
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 11 g
Fats 24 % 9 g
Carbohydrates 46 % 17 g
189 kcal
GI: 0 / 29 / 71
  • How do you make bream fish cakes?
  • Peel the sweet potato, rinse it, and cut it into cubes. Steam it until tender, then mash it with a fork or a potato masher — no liquid added. Clean the bream: gut it, trim off the fins, rinse it under running water, and pat it dry with paper towels. Cut off the head and tail. Holding the fish steady on the board, run a sharp knife along the backbone to split it into two halves and remove the bones. Transfer the fillets to a food processor or run them through a meat grinder. Stir the mashed sweet potato into the ground fish until evenly combined. Rinse the green onion and fresh parsley, dry them, and chop finely, then stir the herbs into the mixture. Add the breadcrumbs, salt, ground black pepper, and a little Tabasco to taste. Mix everything together thoroughly. Divide the mixture into equal portions and, dipping your hands in cold water first, shape each into a slightly flattened patty. Set up two plates near the stove: put flour in one, and crack the eggs into the other and beat them with a whisk. Keep the bowl of fish mixture close by. Pour vegetable oil into a heavy-bottomed skillet and heat it to frying temperature. Take one patty at a time, dredge it in flour to coat it completely on all sides, then dip it in the beaten egg. Set the cakes in the skillet and fry over medium heat for about 3 minutes per side, until golden and appetizing. Transfer the fried cakes to a paper-towel-lined plate to soak up the excess oil. Serve the bream fish cakes with sour cream or plain yogurt, garnished with fresh herbs. Enjoy!
  • Tip: the wrong pan can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, read more here.
  • Every oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. For how to gauge frying temperature, pick the best oil for the job, and which oils to skip entirely, read more here.
  • Keep in mind that properly thawing your ingredients has a lot to do with the quality and flavor of the finished dish. To avoid mistakes and choose the best method, see the article on defrosting.

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Dried bream - 221  kcal/100g
  • Hot smoked bream - 172  kcal/100g
  • Boiled bream - 126  kcal/100g
  • Fresh bream - 105  kcal/100g
  • Cold smoked bream - 160  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Breadcrumbs - 347  kcal/100g
  • Tabasco sauce - 12  kcal/100g
  • Sweet potato - 86  kcal/100g

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