A fish

Fish cakes in a slow cooker

Ingredients for cooking fishcakes in a slow cooker

  1. Hake fillet 4-6 pieces
  2. Onion 1 piece
  3. Fresh greens 1 bunch
  4. Black bread 2-3 slices
  5. Salt to taste
  6. Ground pepper to taste
  7. Semolina 1.5 tablespoons
  8. Egg 1 piece
  9. Breadcrumbs optional
  10. Vegetable oil for frying
  • Main IngredientsHake, Semka, Bread, Greens
  • Serving 8 servings


Slow cooker, kitchen knife, meat grinder or blender, deep plate, spatula, tablespoon, flat dish, baking parchment, paper towels.

Cooking fishcakes in a slow cooker:

Step 1: Cook the minced meat.

First prepare the bread. Peel the crust from it, and then soak it in water until the crumb gets wet.
Meanwhile, peel the onions and divide into quarters.
Rinse and dry the greens thoroughly.
Drain the excess water from the bread and squeeze the crumb, put it in the blender bowl. Add onion and herbs there. Season with salt, pepper, pour semolina and grind everything with a blender to a completely uniform consistency. Then transfer the mass to a deep plate and mix it with the chicken egg.
Thaw the fillet in advance at room temperature, and then grind it with minced meat using a blender or meat grinder.
Add the minced fish to the bread and semolina and mix everything thoroughly with a tablespoon. The better you mix everything, the less likely your cutlets will suddenly fall apart in the process.

Step 2: Form the cutlets.

Pour breadcrumbs onto a flat dish. Using wetted hands, form cutlets from cooked minced fish and roll them in breadcrumbs.
Attention: instead of crackers, you can use the same semolina, wheat flour or corn starch.
Formed cutlets can be laid out on a countertop covered with parchment for baking so that the products do not stick.

Step 3: Cooking fish cakes in a slow cooker.

Pour the odorless vegetable oil into the bottom of the multicooker bowl. Turn on mode "Frying" and wait for the oil to warm up properly. Then carefully place the fish patties in it. All at once, of course, will not enter, so cook in batches. It’s enough to fry cutlets on 10-15 minutes from each side.
Attention: frying time may vary depending on the power of your slow cooker.
After cooking, place the patties on paper towels to remove excess oil, and then serve them to the table.

Step 4: Serve the fish cakes in the slow cooker.

Serve the fish cakes hot, with pasta, mashed potatoes, fried potatoes or fresh vegetable salad. It turns out very tasty, nutritious and satisfying, and cutlets on the plates are just a sight for sore eyes, I just want to eat right away!
Enjoy your meal!

Recipe Tips:

- Bread is better to take slightly dried, but not quite cracker. And in addition to water, it can be soaked in milk.

- Some housewives pre-fry the onions, and then add it to the meat.