Egg-Free Fish Cakes
Delicious, wholesome fish cakes with no eggs and no bread! Fish cakes are as good for you as they are tasty. Use whatever fish you like and have on hand. These are made without eggs or bread but with rice, which keeps them very tender and light.
Snezhana
Recipe author
Egg-Free Fish Cakes
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 %
11 g
Fats 21 %
6 g
Carbohydrates 39 %
11 g
138 kcal
GI:
18
/
55
/
27
- How do you make egg-free fish cakes? Rinse and clean the fish, separate the flesh from the bones, and run it through a meat grinder. Grind the onion the same way. Cook the rice until tender and let it cool. In a bowl with the ground fish, add the rice, onion, and spices to taste, and mix. With hands dampened in cold water, shape the cakes. Then dredge them on all sides in a plate of flour. Fry in heated sunflower oil for 5 minutes per side, then add a little water to the pan, cover with a lid, lower the heat, and simmer the cakes until done and the liquid has fully cooked off. Serve the fish cakes with a side dish or vegetables and a sour cream sauce. Enjoy!
- How do you fillet a whole fish? Remove the tail, head, and fins. Cut along the backbone down to the spine. Turn the fish on its side and, with a sharp knife, slice the flesh away from the backbone. Flip the fish and cut off the fillet on the other side. Clean the inside, removing the black membrane, since it's bitter and will spoil the flavor. Rinse and be sure to dry well.
- Tip: for rice dishes to turn out consistently good, read our article on the finer points of choosing rice and the secrets of cooking it.
- Tip: the wrong pan can ruin even the best recipe. For how to choose the perfect pan for different dishes, see our guide.
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Raw brown rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- Raw fortified white rice - 363 kcal/100g
- Boiled fortified white rice - 109 kcal/100g
- Raw long-grain parboiled white rice - 369 kcal/100g
- Boiled long-grain parboiled white rice - 106 kcal/100g
- Dry instant rice - 374 kcal/100g
- Ready-to-eat instant rice - 109 kcal/100g
- Rice - 344 kcal/100g
- Boiled pollock - 79 kcal/100g
- Fresh pollock - 72 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole-wheat flour, fortified - 333 kcal/100g
- Whole-wheat all-purpose flour - 364 kcal/100g
- Fine-ground flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Onion - 41 kcal/100g
- Table salt - 0 kcal/100g
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