Kindergarten-Style Fish Cutlets
Cooking time
40
Portions
6
These tender fish cutlets are inspired by the simple patties served in kindergarten. Mildly seasoned with soaked bread and an egg, the mixture becomes light and fluffy. Ideal for children or a family meal, they can be steamed, pan-simmered or baked.
Caloric content: 210kcal
Ingredients
Soak the bread
Slice the bread into pieces and soak it in 190 ml of water until fully softened. If your fish fillet is very wet (for example, just thawed), reduce the added water so the mixture doesn’t become too runny.
Grind the fish
Pass the fish fillet through a meat grinder or pulse in a food processor. Add the softened bread (don’t squeeze it dry) and grind again until the mixture is uniform.
Mix the filling
Add the egg and just under 1 tsp salt to the mixture. Mix thoroughly with your hands or a spatula, then either run the mix through the grinder once more or beat it well to make the filling elastic and airy.
Shape and cook
Form patties of your desired size. Steam for 20–30 minutes until fully cooked. Alternatively, simmer them in a covered pan with a little water, or bake on parchment at 200–220°C for about 20–30 minutes, until firm and cooked through.
Serve the cutlets warm with mashed potatoes or a vegetable purée. Store in an airtight container in the fridge for up to 2 days or freeze individual portions. For variety, add a little chopped fresh herb or grated carrot; steam them for a lighter, diet-friendly version.
