They will be much tastier, juicier and more aromatic: what experienced housewives add to fish cutlets is hard to guess

Did you know that the taste of already delicious fish cakes can be improved?

Chef Yulia Arkhipova, an expert of the online publication BelNovosti, spoke about the culinary tricks that should be used in the process of preparing this dish.

Salo

The best choice for fish cutlets is cod, pike perch, pink salmon or haddock.

But because the meat of the fish listed is a little dry, when preparing the minced fish, it is worth adding a little fat to the fish mass.

This can be done by including pork fat in the fish cutlets. If you mince the fish together with the fat, you will get minced meat with the right fat content and taste, which will retain the original fish aroma.

Oil

No lard? No problem: butter can be used as a substitute, giving the dish a creamy texture and tenderness.

There is even an alternative to oil - if you suddenly run out of it, you can use vegetable oil instead.

Cheese

If you want to make the taste of fish cakes a little more interesting, add cheese to the fish mince. The type of product depends on your taste and budget.

Hard cheeses like Parmesan or cheddar will give the patties a rich flavor, while processed cheese will make them creamy.