Some of the most delicious cutlets are made from cod fish. For example, from hake, pollock, hake or cod itself. A very interesting option is when they are made not from raw fish, but from pre-boiled fish. You can use both chilled and frozen fish, and the latter does not need to be thawed before cooking. If you use chilled fish with head and fins, then in addition to cutlets, you will also get...

Children really like these cutlets, and they will not leave adults indifferent - tender, aromatic, with a golden brown crust. Any side dish will suit them - boiled or mashed potatoes, pasta, rice, fresh, baked or stewed vegetables, vegetable salad. Try making them for lunch and you will definitely love it!

Total cooking time – 40 minutes
Active cooking time – 20 minutes
Cost – $2.5
Calorie content per 100 g – 110 kcal
Number of servings – 4 servings

How to cook fish cutlets

Ingredients:

Fish – 1 kg.(cod species)
Potatoes – 2 pcs.
Egg – 2 pcs.
Onions – 1 pc.
Green onions – 0.5 bunch.
Dill – 0.5 bunch.
Bread – 1 slice.(white)
Vegetable oil– 3 tbsp.
Salt - to taste
Black pepper - to taste

Preparation:

Pour boiling water over the fish (the water should just cover the contents of the pan) and boil until tender, about 20 minutes. If you use chilled fish with the head, then add an onion, carrots, bay leaf and a couple of allspice peas. Then strain the broth. Cook the soup immediately or freeze the broth for future use.

Remove all fillets from the fish, carefully removing the bones. Mash it with a fork.

Peel the potatoes, previously boiled in their skins, and grate them on a coarse grater. Cut the onion into small cubes and fry until golden brown in vegetable oil.

Finely chop the dill and green onions.

Fish cutlets, cooked with love, are loved by both adults and children. Fish fillet has a lot of positive properties, vitamins, macro- and microelements, which are so necessary for the harmonious development of a child.

You will learn how to prepare fish cutlets from fillets for the little ones, so that the finished dish does not lose its wonderful properties.

Why is fish healthy?

• Vitamin D regulates calcium levels in bones and teeth, which is.
• Vitamin A affects vision, health of skin, teeth and gums, strengthens hair and nails. Acts as an antioxidant: cleanses the body of free radical particles.
• Vitamin B6 needed for the baby’s nervous system, participates in the metabolism of amino acids and fats.
• Fatty acids along with vitamin B6 reduce the amount of cholesterol in the blood, prevent heart and vascular diseases, and are good for brain health.
• Vitamin B12 has a beneficial effect on immunity and hematopoiesis.
• Iodine controls the normal functioning of the thyroid gland. The only known trace element necessary for the production of thyroxine (thyroid hormone). It affects the processes of metabolism, growth and development of the baby. Regulates the emotional state, and together with zinc, intellectual activity.

Did you know? Pollock is a record holder for iodine content.

• Fish is rich in macro- and microelements: sodium, iron, selenium, phosphorus and others.

How and when to introduce fish cutlets into your diet

• You can give fish at 9-10 months, 3 weeks after the child has tried meat.
• For the first time, prepare fish puree. The initial portion is ¼ teaspoon.
• Feed your baby in the morning and carefully monitor his condition throughout the day. Pay attention to signs of an allergy: skin rash, change in bowel movements, vomiting. If all is well, gradually increase the portion.

Did you know? Sometimes a child develops an allergy only to river or sea fish.

• Give preference to low-fat sea fish, it is rich in iodine. For example, pollock, cod, hake.
• Store the fillets for no more than 4 days.
• Freshly frozen fish is loud when tapped, while a spoiled carcass with dents, yellowish in color, emits an unpleasant odor.
• Remove pits before cooking.

Fish cutlets from pollock carcass

Ingredients

• half a fish of pollock;
• egg – 1 pc.;
• onion – 1 pc.;
• medium-sized carrots – 1 pc.;

• wheat flour – 2 tbsp. l.;
• semolina – 1 tbsp;
• salt - to taste.

Cooking steps

Cod fish cutlets

Ingredients

• cod meat – 0.5 kg;
• egg – 1 pc.;
• medium-sized carrots – 1 pc.;
• onion – 1 pc.;

• bread – 2 pieces;
• milk – 50 ml;
• flour – 2 tbsp. spoons;
• salt.

Cooking steps

Steamed fish cutlets from fi
le pikes

Ingredients

• pike – 1 kg;
• egg – 1 pc.;
• onion – 1 pc.;

• loaf - 1 slice;
• butter – 30 g;
• salt.

Cooking steps

Video with a recipe for cooking fish cutlets in the oven

To make healthy fish cutlets, you don't need to have a steamer. Made in the oven, they will turn out no less tasty, healthy and your baby will definitely like them. The recipe is easy to follow and the cooking time is about 30 minutes.

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 pollock fish cutlets 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.

In the first years of a baby's life, his taste habits and preferences are formed. Therefore, a children's meat menu should not only be tasty and healthy, but also varied.

Meat and fish are a source of complete protein, iron and other useful substances; these are irreplaceable products in a child’s daily menu. For young children, dishes are prepared from minced meat and fish - due to their shape and consistency, they instill in the baby the first chewing skills. Such dishes include cutlets for children, meatballs and meatballs. How are they different?

Baby meatballs– dishes made from minced meat or fish, rolled into small balls (usually the size of an apricot or plum). In different interpretations, they exist in the national cuisines of almost the whole world. Cereals are always added to the minced meat, most often rice, bread, sometimes onions, spices and an egg are added. Meatballs for kids are stewed with sauce, steamed or baked. Fried meatballs should not be given to children.

Meatballs. This dish gets its name from the Italian word frittatella (fried). Meatballs for children– small balls the size of a cherry or a walnut made from minced meat, chicken or fish. They are usually boiled in broth, soup, or, less commonly, cooked in main courses. Finely chopped onions, spices and herbs are added to the minced meat. Very rarely bread soaked in milk or water is added to the minced meat.

Cutlets for children. In modern Russian cuisine, cutlets are flatbreads made from minced meat, chicken, fish or vegetables. For children, they are usually served with various side dishes - cereals, vegetables, as well as sauce or broth.

With the appearance of the child’s first chewing teeth (i.e., from about 1-1.5 years old) children's menu replenished with meat dishes. These are cutlets, meatballs and meatballs prepared according to special recipes. At this age, the baby needs about 70-80 g of meat products per day, 1-2 times a week they can be replaced with fish. Dishes made from minced minced meat are very suitable in shape and consistency for a baby who is learning to chew at just this age.

Minced meat recipes for children

IN children's cooking The following types of meat are used:

• beef;
• veal;
• lean pork;
• rabbit.

Lamb, horse meat and venison are not used in the diet of children under 3 years of age.

Poultry is only suitable:

• chicken;
• turkey.

Goose and duck are very fatty, difficult to digest and are not suitable for children under 3 years of age.

For minced fish, use low-fat and white varieties of sea fish:

• halibut;
• sole;
• pollock.

From river fish only suitable:

• pike;

Minced meat for children's dishes They are prepared only from fresh or chilled meat; it is not recommended to use frozen meat, since it is impossible to control the quality and shelf life of such a product; this is fraught with the development of infections.

Carbonade, shoulder blade or thigh are best. The meat must be thoroughly cleaned of films and fat, rinsed, dried with a napkin to remove excess fat and moisture, and then cut into pieces and minced twice. For older children, from 2 years old, you can pass the meat through a meat grinder once.

From the white bread added to the minced meat, you need to remove the crust, and then soak the pulp in water or milk. The bread mass in the minced meat should be no more than 25 %.

In poultry, breast, thighs and drumsticks are suitable for preparing minced meat dishes. The meat is carefully separated from the bones and skin and passed through a meat grinder.

To prepare fish dishes, fillets that have been cleared of bones and scales are used.

Cooking minced meat is a labor-intensive process. Therefore, it is permissible to prepare a fairly large volume of it at once, make supplies for future use - freeze portioned semi-finished products. However, they must be stored at a constant temperature in the depths of the freezer; repeated defrosting and freezing is unacceptable for them.

In minced meat for baby food Before freezing, only vegetables or cereals are added, but no salt or spices, milk or eggs are added; this is done immediately before preparing the dish after defrosting the minced meat.

Cooking methods

The most traditional way of preparing meat dishes is frying. However, fried foods are not recommended for children under 3 years of age. During the frying process, a crust is formed, which contains substances that are harmful to the child and irritate the digestive tract. Therefore, the following cooking methods are used in children's kitchens:

• stewing;
• baking in the oven;
• steaming.

Children over 2 years of age are allowed to lightly fry the cutlets and then finish cooking them by simmering them in sauce. Meatballs are prepared in the same way. But the traditional method of cooking for meatballs is steaming, in salted water or soup with vegetables. Sometimes the meatballs are stewed with cabbage or other vegetables in a small amount of gravy or sauce.

Cutlets for children

The first cutlets can be offered to a child at 1–1.5 years old, if he already has something to chew. Let's consider several options for preparing cutlets from meat, poultry and fish, so that there is something to diversify your baby's diet.

Steamed beef cutlets (from 1 year)

Ingredients:

• 100 g beef;
• 20 g white bread;
• 20 ml milk;
• 5 g butter;
• salt.

Cooking method:

Pass the prepared meat together with crustless bread soaked in milk through a meat grinder, add butter and salt to taste, mix thoroughly until smooth, form cutlets and steam for 20–25 minutes.

Meat cutlets (from 1.5 years)

Ingredients:

• 40 g pork without fat;
• 50 g beef;
• 10 g white bread;
• 5 g onions;
• salt.

Cooking method:

Soak the bread in water, mince the meat twice. Mix meat, bread, finely chopped onion, and salt. Form small cutlets with wet hands, then steam them or in a deep frying pan in the oven for 25-30 minutes.
Meat cutlets stuffed with vegetables (from 2 years old)

Ingredients:

• 90 g minced meat;
• 10 g carrots;
• 10 g cabbage;
• 10 g onion;
• 1 / 4 boiled eggs;
• 7 g butter.

Cooking method:

Pass the meat through a meat grinder. With wet hands, divide the minced meat into small flat cakes; place finely chopped carrots, onions, cabbage and chopped boiled eggs in the center of each. Wrap and pinch the edges of the flatbreads and flatten the resulting cutlets. Melt the butter in a frying pan and lightly fry the cutlets. Then place them in the oven or steam until cooked for 10-15 minutes.

Meat zrazy with rice (from 2-3 years old)

Ingredients:

• 90 g of meat (pork or beef);
• 20 g white bread;
• 30 g cereals (buckwheat or rice);
• 10 g onion;
• 1 / 3 boiled eggs.
• For the sauce:
• 50 g broth;
• 10 g sour cream;
• 5 g flour.

Cooking method:

Boil rice (or buckwheat). Pass the meat through a meat grinder along with white bread soaked in water and squeezed out. Form the resulting minced meat into flat cakes and put the filling in the center of each: boiled rice (or buckwheat porridge), mixed with finely chopped onion and egg. Fold and pinch the edges and form into cutlets. For the sauce, mix broth, sour cream and flour. Fry the cutlets for 2-3 minutes on each side, then pour in the sauce and place in the oven for 15-20 minutes.

Chicken steam cutlets (from 1-1.5 years)

Ingredients:

• 90 g chicken meat from thigh or breast;
• 10 g onion;
• 10 g white bread;
• 10 ml milk;
• 5 g butter;
• salt.

Cooking method:

Pass the meat and onions through a meat grinder, add the bread soaked in milk and pass the resulting mass through the meat grinder again. Add lightly melted butter to the minced meat and add salt. Form cutlets with wet hands and steam for 15 minutes. You can stew them in milk in the oven for 20-25 minutes.

Turkey meat cutlets (from 1.5-2 years)

Ingredients:

• 100 g turkey meat (breast or legs);
• 1 tbsp. a spoonful of boiled rice;
• 1 / 2 eggs;
• 10 ml milk;
• salt;
• greenery.

Cooking method:

Pass the turkey meat through a meat grinder, mix the cooked rice with the minced meat, add salt, add the egg, milk and mix thoroughly until smooth. Form cutlets and steam them for 20-25 minutes.

Fish cutlets (from 1-1.5 years)

Ingredients:

• 100 g pike perch fillet (or cod, or sole);
• 10 g white bread;
• 20 ml milk;
• 5 g butter;
• salt.

Cooking method:

Pass the fillet through a meat grinder along with bread soaked in milk, add salt, add butter, mix, and form cutlets. Place the cutlets in the oven, fill 1 / 3 with water, or steam for 10-15 minutes.

Fish cutlets with cheese (2-3 years)

Ingredients:

• 10 g white bread;
• 20 ml milk;
• 1 small onion;
• 30 g hard cheese;
• 1 / 2 eggs;
• salt;
• 5 g flour.

Cooking method:

Pass the fish fillet through a meat grinder along with bread and onions soaked in milk, add finely grated cheese, egg, and salt. Mix the mass thoroughly. Then form cutlets, roll them in flour, lightly fry on each side and simmer until tender in white sauce (see sauce recipe below).

Bilip fish cutlets (2–3 years)

Ingredients:

• 300 g pike perch (or cod, or sole);
• 10 g white bread;
• 20 ml milk;
• 1 small onion;
• 30–40 g cottage cheese;
• 1 / 2 eggs;
• salt;
• 5 g flour.

Cooking method:

Pass the fish fillet through a meat grinder with bread and onions soaked in milk, add cottage cheese, egg, and salt. Mix the mass thoroughly. Form cutlets, roll them in flour, lightly fry on each side and simmer in white sauce until tender.

Meatballs for children

Meatballs can be made from many types of meat, poultry and fish. They are small in size, have a delicate taste and are convenient in that the baby can hold them in his hand and eat them, training the skill of independence. They appear in a child’s diet from the age of one in the first and second courses.

Meatballs for children (from 1–1.5 years)

Ingredients:

• 40 g lean pork;
• 50 g beef;
• 10 g white bread;
• 1 egg white;
• salt;
• greenery.

Cooking method:

Pass the meat through a meat grinder twice and mix with bread soaked in water. Beat the egg white thoroughly and mix with the minced meat. Form small balls and cook them in lightly salted water with herbs.

Steamed meatballs in Polish (from 1.5 years)

Ingredients:

• 100 g lean pork;
• 50 g chicken fillet;
• 1 / 2 egg whites;
• dill;
• salt;
• a little butter.

Cooking method:

Pass the pork and chicken fillet through a meat grinder, add beaten egg white, salt, butter and finely chopped dill to the minced meat. Mix the minced meat and form small balls. Place the meatballs by the teaspoon into the boiling broth or soup and cook until tender for 15 minutes. They can also be steamed and then placed on a plate with a side dish.

Chicken meatballs (1–1.5 years)

Ingredients:

• 90 g chicken fillet;
• 1 tbsp. a spoonful of boiled rice or rice flakes;
• 1 / 2 eggs;
• salt;
• greens to taste.

Cooking method:

Clean the fillet from skin and films and pass through a meat grinder. Salt the boiled rice and grind it in a blender along with the herbs, and then mix it with the meat. Add the beaten egg to the minced meat and mix again. Roll the minced meat into balls and cook in vegetable broth (or steam) for 15–20 minutes.

Children's chicken meatballs (from 1.5 years)

Ingredients:

• 100 g chicken breast;
• 50 g potatoes;
• 30 ml milk;
• 200 ml chicken broth;
• salt;
• Bay leaf;
• greenery.

Cooking method:

Pass the chicken breast through a meat grinder or grind it in a blender along with milk. Boil the potatoes. Mix the minced meat with potatoes, form small balls and boil them in chicken broth, salt it, and also add bay leaves and herbs.

Broth with fish balls (from 1.5 years)

Ingredients:

• 60 g pollock fillet (or hake, or pike perch);
• 10 g white bread;
• 10 ml milk;
• 5 g butter;
• 1 / 4 eggs;
• dill;
• salt.

Cooking method:

Pass the fillet with bread soaked in milk through a meat grinder, beat the egg with herbs in a blender. Combine everything, add butter, mix the minced meat. Form small balls. Cook the meatballs in vegetable broth for 10–15 minutes.

Cod meatballs with herbs (from 1.5 years)

Ingredients:

• 100 g cod;
• 15 g white bread;
• 5 g onions;
• 8 g spinach;
• parsley;
• 10 g salad;
• 1 teaspoon butter;
• 1 egg;
• salt.

Cooking method:

Pass the cod fillet, along with onions, spinach, lettuce and parsley through a meat grinder, and then mix with bread soaked in water. Add butter and egg to the mixture, add salt and mix the minced meat thoroughly. Form meatballs and boil them in vegetable broth or steam them.

Meatballs for children

Meatballs are similar in composition to cutlets, but also contain a lot of rice and vegetables. The combination of meat, grains and vegetables promotes better absorption of meat proteins. Meatballs are often served with sauces.

Meatballs in a special way (1.5–2 years)

Ingredients:

• 100 g minced pork or beef;
• 2 tbsp. spoons of finely chopped vegetables: bell pepper, carrots, onions, zucchini, tomatoes;
• 1 / 4 eggs;
• 1 teaspoon flour;
• salt;
• greenery.

Cooking method:

Mince the minced meat together with vegetables through a meat grinder or grind in a blender, mix with egg and flour, add salt, add herbs, and stir. Form balls, place them in a deep frying pan and, filling 1 / 3 with water, simmer for 10 minutes. Then add red or white sauce and simmer until tender for another 15 minutes under the lid.

Classic meatballs (2–3 years)

Ingredients:

• 50 g pork or beef;
• 10 g bread;
• 1 tbsp. spoon of milk;
• 10 g carrots;
• 10 g onion;
• 1 tbsp. spoon with a heap of rice;
• 1 / 4 eggs;
• salt.

Cooking method:

Pass the meat with onions and carrots through a meat grinder, add bread pre-soaked in milk and pre-cooked rice to the minced meat, add an egg and salt. Mix the minced meat and form meatballs, fry lightly in oil, pour in red sauce and simmer in the oven or on the stove, covered, for 30 minutes.

Curd and fish meatballs (2–3 years)

Ingredients:

• 60 g cod fillet;
• 30 g white bread;
• 150 ml milk;
• 30 g cottage cheese;
• 10 g onion;
• 1 / 2 eggs;
• 2 tbsp. spoons of sour cream;
• greenery;
• salt.

Cooking method:

Soak the bread in milk and pass through a meat grinder along with the fish fillet, mix the resulting minced meat with cottage cheese and finely chopped onion. Beat the egg and mix it with the minced meat, add salt and herbs. Place in a mold or frying pan and bake in the oven for 15 minutes. Mix milk with sour cream until it reaches a sauce consistency, pour the mixture over the meatballs and simmer for another 10 minutes.

Fish meatballs (1.5–2 years)

Ingredients:

• 80 g fish fillet (cod, pollock or hake);
• 10 g white bread;
• 1 / 4 egg yolk;
• 1 tbsp. spoon of vegetable oil;
• salt.

Cooking method:

Pass the fillet together with the bread soaked in water through a meat grinder, add the yolk, butter and salt, and mix the minced meat. Form meatballs and place them in a deep bowl, pouring white sauce over 2 / 3. Simmer on very low heat for 25–30 minutes.

Baby sauces

Sauces that complement children's meat dishes¸ not only enrich their taste, but also contribute to better absorption of the product and expand the baby's taste preferences. Sauces are especially often used in the preparation of meatballs.

Milk sauce (from 1.5 years)

Ingredients:

• 5 g (1 tbsp) flour;
• 1 tbsp. a spoonful of sour cream 10% fat;
• 20 ml milk;
• 20–25 ml of water.

Cooking method:

Fry the flour in a frying pan until it is slightly browned, add milk and water and bring to a boil, wait until the mixture thickens, add sour cream, wait until it boils again and turn off the heat.

White sauce (from 2 years old)

Ingredients:

• 1 / 2 teaspoons flour;
• 80 g low-fat broth;
• 1 / 2 teaspoons butter or heavy cream;
• lemon juice;
• salt.

Cooking method:

Fry the flour in a frying pan until lightly browned, pour in the broth, bring to a boil, wait for the mixture to thicken, add butter or cream, lemon juice, wait for the sauce to boil, and turn off the heat.

Red sauce (from 2–3 years)

Ingredients:

• 1 onion;
• 1 carrot;
• 2 tomatoes;
• Bay leaf;
• 1 / 2 glasses of water;
• 1 teaspoon of vegetable oil.

Cooking method:

Finely chop the onion, grate the carrots, put them in a frying pan and lightly fry in vegetable oil, then pour water into it and add the tomato, chopped in a blender until smooth. Add bay leaf and salt and cook for 10 minutes.

Children's side dishes

What should you prepare for your baby as a side dish for meat dishes? For meat cutlets and meatballs, the best addition would be boiled or stewed vegetables; fish cutlets are good served with rice or vegetable stew; Buckwheat, rice, pasta or potatoes go well with meatballs, and green peas, cauliflower and rice with vegetables go well with poultry.

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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 the 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.