READ ALSO: Cutlets for children cannot be fried, so they must be steamed

Mix the minced meat with carrots and potatoes grated on a medium-sized grater. If you have normal tolerance to onions, you can also include it. Add salt. The cutlets should be formed with your hands, previously soaked in olive oil, and placed on a wire rack. Pour the required amount of water into the multi-cooker container, in accordance with the type of device, place a wire rack on top, close the multi-cooker, and turn on the steamer mode. Cooking time - 20 minutes.

In the oven

If the household does not have both a slow cooker and a double boiler, then children’s fish cakes can be made in the oven. You need to take:

• fillet – 300-400 grams;
• bulb;
• milk – 30-60 ml;
• loaf – 50 grams;
• 1 egg;
• flour – 20 grams;
• herbs, seasoning;
• breadcrumbs - breaded.

Wash the fish and chop finely. Chop the onion and herbs. Soak the loaf in milk and squeeze. Mix these ingredients. Add eggs, flour and seasonings. The consistency is regulated by the amount of flour. Then the cutlets are formed and dipped in breadcrumbs. Grease a baking tray with oil and place the cutlets on it. Cook in an oven preheated to 190-200°C for about 30 minutes.

Fish cutlet recipes for children from 2-3 years old

You can add vegetables to the cutlets, since not all children eat onions

Chopped cutlets with corn

We will need:

• fish fillet - 200 grams;
• potatoes - 1-2 pcs.;
• canned corn - half a can.

Boil the potatoes and after they have cooled, cut them into small cubes. Also finely chop the fillet. Combine the ingredients and knead the minced meat, adding corn to it. Form cutlets and bake in the oven for 20-30 minutes.

Fish cutlets with cheese

To prepare them you will need:

• pike perch fillet - 300 grams;
• hard cheese - 30 grams;
• a piece of white bread;
• ¼ onion;
• milk - 20 ml;
• half an egg;
• flour for sprinkling.

It is important not to overcook the cutlets, as the burnt crust contains harmful substances.

Soak the bread in milk, finely chop the fish and onion. Add lightly grated cheese and egg to them. Form into cutlets and sprinkle with flour. Then fry in a frying pan for 1-3 minutes, then continue simmering in water until cooked.

Fish meatballs with cottage cheese

Ingredients:

• cod fillet - 150 grams;
• cottage cheese - 60 grams;
• a piece of white bread;
• milk - 50 ml;
• finely chopped onion - 2 tsp;
• 1/2 egg;
• sour cream with minimal fat content - 30 ml;
• greenery.

Make minced meat from fish, onions and bread soaked in milk. Mix it with cottage cheese, beaten egg and chopped herbs. Form meatballs, place on a baking sheet and cook for 15 minutes. To make the sauce, mix sour cream and milk well. Pour the sauce over the meatballs and simmer for another 10 minutes. Many other recipes with photos can be found on the Internet and in books.

Fish cutlets have always been my weakness, which I apparently passed on to my family somehow. All my relatives and loved ones love fish dishes, and especially fish cutlets. Fish cutlets prepared according to this recipe are tasty, low in calories and can be combined with many side dishes. Pasta, rice, buckwheat, mashed potatoes or wheat porridge are ideal for them. But it all depends on your taste and preferences.

To prepare fish cutlets from pollock for children, prepare all the necessary products according to the list. Defrost the fish first, peel the onion. Immediately soak white bread in milk.

Divide the pieces of pollock into fillets, remove the backbone, cut off all the bones and fins, remove the fish fillet from the skin, and transfer it to a blender. Add pre-soaked and milk-squeezed bread, chopped onion, salt to taste, chicken egg and ground black pepper as desired.

Grind the contents of the blender into a homogeneous mince.

Place the minced fish in a deep bowl and give it time to mature.

Give the fish cutlets the desired shape and place them in a baking tray. Preheat the oven to 180 degrees, place the fish cutlets in it and bake for 20-25 minutes.

Serve ready-made pollock cutlets for children with your favorite sauce, mashed potatoes or pasta.

Have a nice one.

Required Products:

• cod fillet – 500 g;
• onion – 1 pc.;
• large carrots – 1 pc.;
• white loaf or white bread - 2 slices;
• milk – 30 ml;
• egg – 1 pc.;
• wheat flour (for dredging cutlets) – 1-2 tbsp. l.;
• fennel greens - several sprigs;
• table salt - to taste.

We invite you to try making delicious, tender and very healthy cutlets. This recipe uses cod, but you can use hake, pollock or other white, low-fat, hypoallergenic fish. And due to the fact that the dish is prepared in a double boiler, it retains all the necessary substances for the growth and development of the child. After all, it is very important that food for the baby is not only satisfying, but also healthy.

Cod fish cutlets - photo recipe:

My set of products for fish cakes. Frozen cod, carrots, onions, eggs, bread, milk, flour, salt and herbs.

First you need to prepare the minced fish. To do this, defrost the cod fish fillet at room temperature, rinse well with cold running water and squeeze. Then dry with a paper towel to remove excess moisture. Cut the fillet into large pieces.

Peel the onion, rinse and cut into several pieces.

Trim the crust off the loaf, cut into small cubes, place in a bowl and pour in milk. Leave for 5 minutes. Then squeeze the loaf properly.

Pass the fish fillet, onion and loaf through a meat grinder 2 times.

In this case, you should not use a blender or food processor, since the minced meat prepared in them will be sticky and viscous.
If the resulting minced meat contains excess liquid, it should be placed in a colander and squeezed out thoroughly.
Wash the carrots well, peel and grate on a fine grater.

Wash the fennel greens, dry and finely chop.
Beat an egg into the minced fish, add grated carrots, chopped herbs and salt to taste.

Mix the prepared cutlet mass thoroughly. Knead the minced meat for 5-6 minutes using movements from bottom to top.
Pour flour into a small flat plate.
Form small round fish cutlets of equal size from the minced meat and roll each one in flour. This volume of minced meat produces 14-15 cutlets.

Place the cod fish cutlets on the steamer rack. The cutlets should not touch each other at the edges, otherwise the result will be one large fish pancake. Close the steamer lid and cook the cutlets for 20 minutes. If the steamer is two-tier, then you can put the cutlets in both bowls. The steam will penetrate all the cutlets equally.

Place the finished cod cutlets on a plate and garnish with fresh vegetables appropriate for your baby’s age. You can serve it as a side dish.

Fish cutlets for children

Fish dishes for children

Fish soufflé with steamed vegetables

You need: fish fillet (tilapia), potatoes, carrots, string beans
put everything in a blender, then into a mold, add salt to taste and steam for 20 minutes

Cod cutlets in the oven

Ingredients:
Cod fillet - 800 g
Egg - 1 pc.
White bread - 3-4 slices (approximately 140 g squeezed)
Milk - 1/3 cup.
Large onion - 1 pc.
Carrots - 1 pc.
Hard cheese - 30 g
Vegetable oil - 2 tbsp.
Dill greens
Salt, pepper - to taste
Cooking method:

Cod cutlets with carrots

Ingredients:

Cod fillet - 250 g

Carrots - 1 pc.

Onion (medium head) - 1 pc.
Egg - 1 pc.
Corn flour - 1 tbsp. + 2-3 tbsp. l. for breading
Sour cream - 1 tbsp.
Salt - to taste

Cooking method:

Boil the carrots until half cooked. You can do this in advance. Cut the fish fillet into very small pieces (this is the secret of these cutlets). Add egg, salt, sour cream, corn flour, finely chopped onion and grated carrots. Mix the minced meat for the cutlets. Heat vegetable oil in a frying pan. Pour corn flour into a flat plate, spoon out the minced meat and lightly bread it in flour. Fry over low heat (so that the fish is well cooked) until golden brown.

Rice casserole

Ingredients:

for 1 serving:

Lean white fish fillet (cod, hake) - 80 g
Boiled rice - 100 g
Egg - 1/2 chicken or 1 quail
Sour cream - 2 tbsp.
Carrots - 30 g
Onion - 30 g
Russian cheese - 20 g
Salt - a pinch

Cooking method:

Fish soufflé

Ingredients:

for 1 serving:

fish fillet (cod, hake) - 100 g
potatoes - 1 pc.
egg - 1/2 pcs.
butter - 1 tsp.
cream - 1 tbsp.
onion - 1/2 pcs.
salt to taste

Cooking method:

1. Boil potatoes and fish separately.
2. Finely chop the onion and sauté in vegetable oil until golden brown. At the end, add cream, stir and remove from heat.
3. Separate the whites from the yolk and beat into a strong foam.
4. Mash the potatoes and fish with a fork or grind them in a blender. Add soft butter, yolk, onion mixture, salt and mix well.
5. At the end, add the whipped protein into the fish mass and mix gently.
6. Place the mixture in a greased mold and bake in an oven preheated to 190 degrees for 20-25 minutes.

Ingredients:

for 2 servings:

fish fillet (cod, hake) - 150 g
zucchini - 100 g
egg - 1 pc.
flour - 2 tsp.
fresh or frozen herbs - parsley, dill
salt - to taste

Cooking method:

1. Wash the fish fillet, dry it and cut it into slices.
2. Wash the zucchini and grate it on a fine grater. Then lightly squeeze the zucchini mass to remove excess liquid.
3. Finely chop the greens and combine with the zucchini. Next, add beaten raw egg, flour and salt to this mixture. Mix everything thoroughly.
4. Dip pieces of fish fillet in zucchini batter and fry on both sides in vegetable oil. If it turns out that the batter drips a little, then place the pieces in a frying pan and add a little batter on top. Heat the oil well in a frying pan and fry over low heat so that the fish is well cooked.

   This dish can be served with any side dish - rice, vegetables, mashed potatoes.

   Place mashed potatoes on top of the sauce

   and sprinkle with grated cheese.

5. Preheat the oven to 180 degrees and bake for 30-40 minutes until golden brown.

   R fish cutlets with corn

   Ingredients:

   medium potatoes - 2 pcs.
   cod fillet (or other fish) - 200 g
   canned corn - 3 tbsp.
   butter - 1 tsp.
   egg - 1/2 pcs.
   flour - 1 tbsp.
   salt - to taste

   Cooking method:

Fish cutlets

Ingredients:

fish (fresh or frozen) - 1 kg
butter - 100 g
egg - 2 pcs.
semolina - 2 tbsp.
large onion - 1 pc.
salt
pepper
breadcrumbs.

Cooking method:

1. Combine eggs and semolina, mix and let stand for 5 minutes.
2. We clean the fish from bones and skin. I want to warn you right away that if you took frozen fish, after washing it, let the water drain and blot it with paper towels. We don't need extra liquid in the minced meat. Pass the fish fillet, softened butter and onion through a meat grinder.
3. Then combine the mixture with eggs and semolina, add salt and pepper and mix well. Form cutlets, roll in breadcrumbs and fry in vegetable oil.

Cod meatballs

Ingredients:

for 1 serving:
cod fillet - 70 g
onions - 1/4 pcs.
wheat bread - 10 g
egg yolk - (quail - 1/2 pcs. or chicken - 1/4 pcs.)
vegetable oil - 1/2 tsp.
salt as desired

Cooking method:

1. We clean the cod from bones and skin, pass it through a meat grinder along with wheat bread and onions soaked in cold water.
2. Add the egg yolk and vegetable oil, then mix the minced meat thoroughly, you can beat it in a blender. To salt or not to salt is up to you.
3. We form small balls from the resulting minced meat and place them in a double boiler. Getting ready cod meatballs quickly - 15 - 18 minutes. You can cook them on the stove, just put them in a saucepan and fill them halfway with water and put them on very low heat for 20 -30 minutes.

Ingredients:

trout fillet (hake, cod) - 100 g
onions - 1/2 pcs.
carrots - 1/2 pcs.
sour cream - 2 tbsp.
hard cheese - 2 tbsp.
butter - 1 tsp.
dill greens

Cooking method:

Fish in a pot can be served as a separate dish or in combination with a side dish.

Steamed fish cutlets

For 2 servings (4 cutlets):
-100 g white fish
-1 quail egg
- 1 tsp. decoys
- 50 ml water
I broke the fish in a blender, added water, semolina, an egg, and beat everything well. Place a tablespoon into the steamer tray and cook for 25-30 minutes. They turned out very soft, tender and juicy.
Mashed potatoes for them: potatoes, zucchini in small pieces, grated carrots, several cauliflower inflorescences. Fill halfway with water and simmer until done. I smashed the vegetables with a masher and added olive oil.

Vegetable stew with fish

For 2 servings (yield about 450-500 g):
100-150 g fish fillet (telapia)
1 small pepper
1 medium potato
1 medium carrot
2-3 tablespoons of frozen green peas.
broccoli (10 small florets)
4 tbsp. cream

Place everything in a saucepan (I did it in a slow cooker and simmer for 1 hour), let it cook a little. oil, a little water and simmer. When the vegetables become softer, add cream and cook until done.

Ingredients:

• 1/2 carcass of hake or pollock,
• 1 chicken egg,
• 1 tbsp. semolina,
• 2 tbsp. flour,
• 1 onion,
• 1 carrot,
• salt,
• water,
• dill.

My quick fishcake recipe is very simple. It turned out somehow by itself based on the available set of products and the child’s preferences regarding food. Everyone knows that children's tastes change quite often. Just yesterday my beloved child was happily eating a chicken leg, but today he refuses to even look at it - he demands a fish! It was during one of these “periods” that these tender fish cutlets appeared in our diet.

Pollock fish cutlets - Preparation:

Peel the fish and separate the flesh from the bones, chop into small pieces with a knife. Beat the egg and add to the minced fish.

Then add one tablespoon of semolina - it will give the cutlets fluffiness and juiciness.

Then add two tablespoons of flour - oatmeal or wheat.

By the way, the minced meat turns out to be slightly runny. You need to let it sit for a while so that the semolina swells. Pour a little vegetable oil into a heated frying pan and spoon out the cutlets. Do not fry too much - just so that the cutlets “set” and do not fall apart when you simmer them.