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Sichenyky
Ukrainian Fish Cakes
Sichenyky are savory Ukrainian fish cakes, often made with white fish, finely chopped onions, herbs, and sometimes bread or potato for binding. They are typically pan-fried until golden brown and crispy, offering a delightful texture and a taste of traditional Ukrainian home cooking. These are a wonderful way to enjoy fish in a comforting and flavorful preparation.
🧂 Ingredienser
- 600 g White fish fillets(such as cod, hake, or pike, boneless and skinless)
- 1 medium Onion(finely chopped)
- 2 slices Stale white bread(crusts removed, soaked in milk or water and squeezed dry)
- 1 large Egg
- 2 tbsp Fresh dill(chopped)
- 2 tbsp Fresh parsley(chopped)
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(freshly ground, or to taste)
- 1/2 cup All-purpose flour(for dredging)
- 4-6 tbsp Vegetable oil(for frying)
👨🍳 Fremgangsmåde
- 1
Finely chop the fish fillets by hand or pulse them in a food processor until they form a coarse mince. Be careful not to over-process into a paste.
💡 Professionelle Tips: Some recipes suggest grinding the fish twice for a smoother texture, but a coarser mince is also traditional. - 2
In a bowl, combine the minced fish, finely chopped onion, squeezed bread, egg, chopped dill, chopped parsley, salt, and pepper. Mix well until all ingredients are evenly distributed.
💡 Professionelle Tips: Ensure the bread is well-drained to avoid making the mixture too wet. - 3
Shape the fish mixture into oval or round patties, about 1/2-inch thick. Lightly dredge each patty in all-purpose flour, shaking off any excess.
💡 Professionelle Tips: Wet hands slightly to prevent the mixture from sticking while shaping. - 4
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the floured sichenyky into the skillet, ensuring not to overcrowd the pan.
💡 Professionelle Tips: Work in batches if necessary to maintain a consistent frying temperature. - 5
Fry the sichenyky for about 4-5 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 145°F (63°C).
⏱️ 8-10 minutes per batch💡 Professionelle Tips: Reduce heat if they are browning too quickly. - 6
Remove the cooked sichenyky from the skillet and place them on a plate lined with paper towels to drain any excess oil.
💡 Professionelle Tips: Serve immediately while hot.
💡 Professionelle Tips
- ✓For a richer flavor, you can sauté the finely chopped onion until translucent before adding it to the fish mixture.
- ✓If you don't have stale bread, you can lightly toast fresh bread slices until dry.
- ✓Serve sichenyky with a dollop of sour cream or a lemon wedge.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Add a tablespoon of finely grated potato to the mixture for a softer texture.
- Some recipes include a small amount of cooked rice or mashed potato for binding.
- For a spicier version, add a pinch of red pepper flakes.