How to make cutlets from canned fish. Canned fish cutlets with added millet

CANNED FISH CUTLETS

Ingredients of the cutlets: a can of canned fish in oil, a glass of boiled rice, a tuber of boiled potatoes, an onion, 3 tablespoons of vegetable oil, mayonnaise and breadcrumbs. Salt, pepper, herbs - to taste.

To prepare the cutlets, mash the canned fish with a fork.

Pass rice and potatoes through a meat grinder. Fry chopped onion in oil.

Combine the prepared products with canned fish; add mayonnaise, salt, pepper. Knead the minced meat for the cutlets.

Roll the formed cutlets in breadcrumbs; fry in oil.

Serve canned fish cutlets with vegetables.

CANNED FISH CUTLES

Ingredients of the cutlets: a can of canned fish, 3 eggs, 2 onions, half a glass of semolina, a tablespoon of starch, a teaspoon of soda, 2 tablespoons of vegetable oil. Salt, pepper - to taste.

To prepare fish cutlets, mash the canned food with a fork.

Add eggs, semolina, soda, chopped onion, starch, salt, pepper to the canned food. Knead the minced meat for the fish cutlets.

Fry the formed cutlets in oil.

Serve canned fish cutlets with fried potatoes and mayonnaise sauce.

Ingredients of the cutlets: a can of canned fish in oil, 2 carrots, 2 eggs, 2 tablespoons each of flour, vegetable oil and ground breadcrumbs. Salt, pepper - to taste.

Preparing minced meat for fish cutlets.

Grate the boiled carrots. Add eggs, flour, pepper, salt.

Place canned fish mashed with a fork into a dish with carrots; knead the minced meat for the cutlets.

Roll the molded fish cutlets in breadcrumbs and fry in oil.

Serve canned carrot cutlets with tomato sauce.

CUTLETS FROM CANNED PINK SABULA

Cutlet ingredients: 2 cans of pink salmon canned in oil, a glass of rice, 2 eggs, 2 onions, 3 tablespoons of ground crackers, half a glass of vegetable oil. Salt, pepper - to taste.

To prepare the cutlets, boil the rice and strain the water.

Pass the canned pink salmon and onion through a meat grinder. Add rice, eggs, salt, pepper. Knead the minced meat for the cutlets.

Wet your hands with oil, form cutlets, roll them in breadcrumbs and fry them in oil.

Serve canned pink salmon cutlets with fried potatoes.

Ingredients for cutlets: a can of canned fish in oil, 4 tablespoons of oatmeal, onion, 2 eggs, 3 tablespoons of vegetable oil. Salt - to taste.

To prepare the cutlets, fry finely chopped onion in oil.

Mash canned fish. Add oatmeal, eggs, onion, salt. Mix.

Fry cutlets formed from canned fish on both sides in oil.

Serve fried canned fish cutlets with stewed potatoes.

CUTLETS FROM CANNED SAURY

Ingredients of cutlets: 2 cans of canned saury in oil, 2 potatoes, an onion, a tablespoon of flour, half a glass of rice and vegetable oil; 3 tablespoons breadcrumbs, half a bunch of parsley. Salt, pepper - to taste.

To prepare cutlets, mash the pulp of canned saury with a fork. Coarsely grate the boiled potatoes.

Fry chopped onion in vegetable oil. Finely chop the parsley. Boil the rice until done.

Salt the mashed canned saury and cooked foods, sprinkle with pepper, and mix.

Roll the molded cutlets in breadcrumbs and fry in oil until tender.

Decorate cutlets from canned saury with herbs.

CANNED FISH CUTLETS WITH GREEN ONIONS

src="http://www.99ll.ru/images/stories/kulrib/kotlet/kot_35.jpg"/>Cutlet ingredients: a can of canned fish in oil, half a glass of rice, an egg, 2 tablespoons each of flour and vegetable oil, 5 green onions. Salt, pepper - to taste.

To prepare cutlets, mince canned fish and boiled, washed rice.

Add egg, finely chopped green onions, salt and pepper. Knead the minced meat for the cutlets.

Roll the formed cutlets in flour and fry in oil.

Serve canned cutlets with green onions with mashed potatoes.

CANNED FISH CUTLETS WITH SOUR CREAM

Ingredients for cutlets: a can of canned fish in oil, an onion, 2 eggs, 2 tablespoons of semolina, half a glass of sour cream and vegetable oil. Salt - to taste.

Preparing minced meat for cutlets.
Fry chopped onion in oil.

Mash the canned fish with a fork and mix with the onion.

Add eggs, sour cream, semolina. Knead the minced meat for the cutlets and let it sit for half an hour.

Bake canned fish cutlets with sour cream in butter like flour pancakes.

Cutlet components: 400 g of canned fish, onion, egg, 3 tablespoons of flour, 2 tablespoons of tomato paste, vegetable oil and ground breadcrumbs. Salt, pepper - to taste.

Preparing minced meat for cutlets.

Mash the canned fish with a fork. Add finely chopped onion, egg, flour, salt, pepper. Mix the composition.

Roll the formed cutlets in breadcrumbs and fry in oil.

Pour canned fish cutlets with tomato paste diluted in half a glass of water, simmer under the lid for 10 minutes.

Serve stewed canned fish cutlets with a side dish of rice.

CANNED FISH CUTLETS WITH POTATOES

Ingredients of cutlets: 2 cans of canned fish in oil, 2 boiled potatoes, 2 tablespoons of flour, onion, 2 eggs, half a cup of breadcrumbs and vegetable oil. Salt, pepper - to taste.

Fry finely chopped onion in oil.

To prepare minced meat for cutlets, mince canned fish and potatoes.

Add onion, flour, eggs, salt, pepper. Mix the composition.

Roll the formed cutlets in breadcrumbs; fry in oil.

Choose a sauce for cutlets made from canned fish and potatoes.

CANNED TUNA CUTLETS

Ingredients of cutlets: 2 cans of canned tuna in oil, a bunch of green onions, 4 eggs, 3 tablespoons of flour, half a glass of olive oil. Salt, pepper - to taste.

Preparing minced meat for cutlets.
Mash the canned tuna with a fork.

Add flour, finely chopped green onions, liquid from a can of canned food, eggs, salt, and pepper to the canned tuna. Stir the composition.

Bake canned tuna cutlets like flour pancakes.

CANNED FISH MEATBALLS

Ingredients of the meatballs: a can of canned fish in oil, a glass of boiled rice, chopped onion, an egg, half a glass of vegetable oil and sour cream; 3 tablespoons flour, 50 g butter. Salt, pepper - to taste.

To prepare the meatballs, mix the onion fried in vegetable oil with mashed canned fish, rice, egg, salt and pepper.

Roll the formed meatballs in flour; fry in vegetable oil.

Place canned fish meatballs in a pan, add sour cream and butter; simmer covered for 10 minutes.

Hello my dear visitors. I am glad to welcome you to my culinary blog. I love experimenting with new recipes in the fall. If I see something new for myself, I definitely want to try it. And in this article I will tell you how to cook cutlets from canned fish with rice and then the recipe with photos step by step. This dish, like much of what I cook, is new to me and I’m honestly happy with it.

I would like to immediately give a review of this dish. What can I say, canned fish cutlets really turn out very tasty. If you like to try something new, I think you will like this recipe.

As for fish, you can buy whatever you like. True, there are exceptions here. It is better not to use sprats to prepare cutlets, as they add bitterness to the dish.

Delicious fish cutlets are made from saury, sardines, pink salmon and even mackerel. Choose canned food to suit your taste.

Cooking fish cutlets from canned food

Products

• Canned fish – 1 can
• Rice – 1 cup
• Onion – 1 pc. (large)
• Egg – 1 pc.
• Semolina – 2 tbsp.
• Salt, spices to taste
• Breading mixture

Step-by-step recipe for making fish cutlets

Before preparing the cutlets, you need to prepare all the ingredients. To begin, rinse the rice thoroughly, add water and cook on the fire. When it comes to grains, no matter what you cook, you should always pre-rinse them, even oatmeal.

While the rice is cooking, peel the onion and cut into small pieces.

Then, transfer the onion to a preheated frying pan with vegetable oil and fry until golden brown.

Drain the liquid from the canned food and mash the fish with a fork.

When the rice is ready, drain all excess liquid from it.

Add fried onion, fish, egg, salt, spices to the rice and mix everything thoroughly. I couldn't resist adding a little chopped garlic.

Leave the minced meat for 10-15 minutes for the semolina to swell. Semolina can always be replaced with other products, for example, flour, oatmeal.

We form cutlets from the finished minced meat. It is better to do this with wet hands. Then, roll them in flour.

Place the cutlets in a heated frying pan with vegetable oil and fry until golden brown on both sides.

That's all, canned fish cutlets are ready. They can be eaten as a separate dish, or served with any side dish.

Bon appetit!

Drain the oil from the canned food. If there is not very much of it, then there is no need to do this. Transfer the canned food into a bowl and mash thoroughly with a fork. You should get a fish mass, but you don’t need to grind it to a puree. For canned cutlets, you can use any canned fish, but in oil.

Beat the eggs into a separate clean bowl and whisk until foamy. Salt and pepper to taste. There is no need to beat too hard, it is important to mix the yolks with the whites.

Chop the onion very finely. Mix mashed canned food, eggs, semolina, soda, and onion. Mix thoroughly with a fork and leave for twenty to thirty minutes so that the semolina swells well. If the eggs are very large or there was a lot of liquid in canned food, then you may need a spoon or two more semolina.

Heat the vegetable oil, place the cutlets with a spoon at a distance from each other. They increase in size greatly, you need to take this into account. Cook covered on both sides until golden brown. We transfer the finished cutlets to a plate, and continue to fry the rest until the minced meat is gone.

Dilute tomato paste in a glass of water, pepper and salt to your taste. You can use ready-made tomato sauce or passata, diluting it a little with water. Return all the cutlets to the frying pan, pour in the tomato and cook covered for about another fifteen minutes, reducing the heat to low. It is advisable to keep an eye on it so that the cutlets do not burn. There may seem to be a slight soda smell, but it will disappear.

You can prepare a fry of chopped onions and grated carrots, then add the tomato and cook for another five minutes. And then pour the resulting frying onto the cutlets and cook as in the previous version.
Or you can steam the fried cutlets until cooked.

You can serve these canned cutlets with any side dish, but they taste best with mashed potatoes and dill.

We present recipes for those who want to prepare a hearty and tasty lunch or dinner without spending a lot of money. It's very simple. And the result will pleasantly surprise you.

We suggest preparing canned fish cutlets with semolina and another option - with buckwheat. All cooking products are not expensive. They can always be found on store shelves. And the food itself turns out to be almost “penny” in price. But you can feed it to the whole family!

The recipes use canned sardines in oil. But, if you have sprat in tomato or saury in oil at home, take one of these. The recipe itself does not change at all.

For preparation, the usual method is used - frying in a frying pan with oil. But, if desired, you can make cutlets by steaming or using a slow cooker. Choose the option that is more convenient for you.

Canned fish cutlets with semolina

Cutlets with semolina based on canned fish in oil come out soft and tender. This is an excellent option for baby food. The dish is suitable for a family lunch, a light snack or even a summer picnic. A plate with such aromatic cutlets can even become a decoration for a holiday table.

Taste Info Second courses of fish

Ingredients

• Canned fish in oil – 1 can;
• Semolina – 150 g;
• Chicken eggs – 2 pcs.;
• Mayonnaise – 1.5 tbsp. l.;
• Onion – 1 pc.;
• Table salt - to taste;
• Wheat flour – 3 tbsp. l.;

How to make delicious cutlets from canned fish

Place canned fish in a bowl. Here is a product called sardinella. These are pieces of sardines in oil. If you have other canned fish in your kitchen, take them. But keep in mind that the recipe requires about 200 g of fish. Drain the oil from the pieces; it will not be needed in the recipe. Also remove the seeds. Mash the pieces with a fork or spatula until smooth. You can use a blender for grinding.

Immediately add dry semolina to the fish. Mix well.

Peel and rinse the onions. Finely chop. You can grate it or grind it in a blender. Add to bowl.

Break the eggs. Add salt and mayonnaise. Store-bought sauce can be replaced with sour cream. And if you like food with a slight spicy flavor, add a drop of table mustard or a crushed tip of chili pepper.

Mix the mixture thoroughly. The cutlet dough should come out. To ensure that the semolina grains swell well, leave the mixture on the table. A quarter of an hour is enough. Just for this time, cover the bowl with a lid or bag.

Let the frying pan with the oil heat up. Meanwhile, take the dough with a tablespoon. Don’t be afraid if it’s a little runny – the cutlets will come out juicier. Form a round, slightly flattened semi-finished product. To prevent the dough from sticking to your hands, wet them in cold water. Bread the workpieces in flour. If you have breadcrumbs on hand, you can use them for cooking. Immediately place the shaped semi-finished products in a hot frying pan with oil.

Fry until golden brown on the underside. This will happen quickly - literally in 2-3 minutes. Then flip each cutlet over. For cooking, use slightly less than moderate heat.

If you don’t want to use a lot of oil for frying, you can simmer the products a little. To do this, pour 3-4 tablespoons of boiled hot water or broth into the frying pan. Use fish or vegetable. When the liquid has evaporated, let the products fry a little more until golden brown. And the dish will be ready.

Serve canned fish cutlets with semolina with any side dish. Canned peas or any fresh herb salad are perfect. If desired, also make a sauce - sour cream with chopped herbs or grated pickled cucumbers.

Teaser network

Canned fish cutlets with buckwheat

Another option for a tasty and quick meal is canned fish cutlets “Sardines”. The recipe itself doesn't take much time. But you need to have already cooked buckwheat on hand. It’s great if you still have the cereal from last day. These cutlets are two in one – both the main dish and a side dish. Therefore, the best addition to the meal would be cutting fresh vegetables and herbs.

If you wish, you can replace buckwheat with any other one. For example, take rice, barley or millet. But these products should also be cooked in advance until soft.

Ingredients:

• Sardines in oil – 200 g;
• Onions – 0.5 pcs.;
• Chicken egg – 1 pc.;
• Carrots – 40 g;
• Boiled buckwheat – 1 tbsp.;
• Breading (crumbs) – 2-3 tbsp. l.;
• Wheat flour – 3 tbsp. l.;
• Table salt - to taste;
• Ground pepper - to taste;
• Sunflower oil - for frying.

Preparation:

Since buckwheat cutlets will cook quickly, it is better to pre-fry the vegetables for them. Peel and rinse half the onion. Cut it smaller. Sauté in a frying pan with a spoonful of butter until lightly browned.

After peeling and washing, grate the carrots. Add to onions. Fry the vegetables until soft. If desired, add any other vegetables to the sauté – sweet bell pepper, garlic, zucchini or a little pumpkin. It is better not to chop the ingredients, but to grate them.

Remove the sardines from the can. Drain the oil. Mash the pieces with a spatula until smooth. If there are bones, you better pull them out.

Add pre-boiled buckwheat and sautéed vegetables. Beat in the egg.

Add flour.

Season with salt and pepper. To taste, you can also use dried herbs - one type or a collection. Stir the mixture thoroughly so that the spices are distributed evenly.

Arm yourself with a regular tablespoon or ice cream scoop. This way the cutlets will be the same size. Take the dough with a spoon. Form the product in your hands. Breaded in breadcrumbs. Instead of regular breading, you can use ground rolled oats, nut crumbs or even sesame seeds. Now place in a hot frying pan with oil. Fry until golden brown.

Turn it over. Two more minutes and the dish will be ready.

Fish cutlets from canned “Sardines” with buckwheat are ready! Serve them now while they are hot. In addition, take fresh vegetables and spicy parsley. Bon appetit!

Canned fish cutlets are very tasty and easy to prepare. At the same time, one cannot but rejoice at the low cost of the dish. It is not surprising that recipes for such fish cutlets are very popular.

There are several cooking options. But all recipes include only affordable products from an inexpensive price category. Our article will describe in detail the process of preparing this dish.

Delicious dish on the daily menu

This dish belongs to everyday cuisine. Delicious canned fish cutlets will be a great addition to breakfast, lunch or dinner. They go well with pasta, vegetable and cereal side dishes.

This dish usually receives many flattering reviews. can become a real lifesaver for a student, because they help solve two important problems at once: saving money and getting enough food. Experienced housewives praise the recipe for the fact that it does not require significant labor and time, while at the same time allowing you to diversify the family menu. Even those who don’t really like other fish dishes like these cutlets, because they have neither hard bones nor the unpleasant smell of mud that freshwater fish sometimes has.

Cutlets made from canned fish cannot be called a dietary dish. But its calorie content is still relatively low - on average 150 kcal per 100 grams of the finished product.

You should not store this food for a long time. If there is such a need, the cutlets should be placed in a container with a lid and placed on the middle shelf of the refrigerator. The dish is served both hot and cold. Judging by the reviews, both options have fans.

From the amount of ingredients indicated in our article, on average, 15 cutlets are obtained. If necessary, increase the volume of components proportionally.

Fish selection

Which canned fish cutlets should you choose? Sardine, sardinella, mackerel, saury, pink salmon or tuna work best. Give preference to fish in oil or with added oil. Options with tomato are not suitable for this dish, as are canned sprat.

Product proportions

The most widely used recipe is canned fish cutlets with rice. It is he who is considered the original. For this dish you will need:

• canned fish - 1 can;
• rice - 1 glass;
• onion - 1 pc. (medium size);
• breadcrumbs or flour - a handful;
• spices and salt as desired;
• oil for frying.

If you want to make cutlets from canned fish and potatoes, replace a glass of cereal with three tubers.

Additional components for a variety of tastes

The usual recipe for canned fish cutlets with rice can easily be supplemented with a variety of products. Don't be afraid to improvise and add different ingredients to the recipe that go well with fish. It can be young greens, grated boiled carrots, cheese. You can greatly diversify the recipe if you have a couple of crab sticks left from preparing the salad: chop them into smaller pieces and also add them to the minced fish. And to add usefulness, you can finely chop a bunch of young spinach, which will not only enrich the composition with vitamins, but also give the finished dish a completely unusual greenish tint.

A popular recipe for canned fish cutlets with semolina. For it, instead of rice, you will need a glass of semolina. Since semolina absorbs moisture well, the minced meat may turn out too thick. To avoid this, housewives add mayonnaise or sour cream (1-2 tablespoons each), obtaining a consistency more convenient for forming cutlets.

By the way, instead of rice, you can add other cereals: wheat, millet. This trick can come in handy if you are determined to cook this dish, buy a jar of canned food, but don’t have any rice or semolina at home. You will need the same amount of cereal - exactly a glass.

Preparation of minced meat

Boil the rice in lightly salted water until tender. Try to evaporate all the liquid. If this does not work, it is better to first transfer the rice to a sieve to allow excess water to drain. You should not add rice water to the minced meat, otherwise it will turn out too liquid.

While the rice is cooling, open the can, drain the liquid and transfer the fish to a bowl or flat plate. Mash the pulp thoroughly with a fork, trying to remove all large bones and hard fins. The oil in which the fish was stored in the jar should not be added to the minced meat for future cutlets; there will be enough moisture as is. But there is no need to throw it away; we may still need it for making sauce.

Chop the onion as finely as possible or grate it. Add to the minced meat.

After combining fish, onion and rice, taste the minced meat, adjust the salt, and add a pinch of allspice if desired.

If you are preparing fish cutlets from canned food with potatoes, you can use both raw and pre-boiled tubers in their uniforms. Before adding the minced meat, the potatoes must be grated on a fine grater.

Semolina does not need to be pre-processed. Just pour a glass of raw semolina into the minced meat, stir and let sit for a while so that the semolina swells. By the way, although it will take the same amount of time to swell as it does to boil rice, it can be classified as passive cooking, because your presence is not necessary. After making minced meat with semolina, you can devote time to other things (but you need to strictly monitor the boiling of rice so that it does not burn). Therefore, the complexity of the semolina version of the recipe can be called reduced.

Forming cutlets

The minced meat should not be too liquid (that is why we drained all the aromatic sauce from the can and did not add the egg). While kneading, check whether it holds its shape well. To do this, try using a tablespoon to form a patty. It should not spread out or lose shape.

But a lot depends on other ingredients. After all, at different times of the year, onions have different degrees of juiciness, and fish can be dry or quite oily.

If the minced meat is too liquid, you can correct the situation with flour. Add it very little at a time, literally a teaspoon at a time, thoroughly mixing the mixture each time and evaluating the result.

If you end up with a too dry mass that does not stick together, but crumbles into pieces, you can correct this with the help of a raw egg yolk, a spoonful of sour cream or mayonnaise.

There are different ways by which you can form neat and non-falling cutlets. But some of them receive the most flattering reviews from experienced housewives. Let's look at them:

• To form the products you will need a raw egg. Break it into a shallow bowl and mix thoroughly with a fork. Scoop up a lump of minced meat with a tablespoon and moisten both hands well with the egg. Make a patty, spreading the egg evenly over the surface. Immediately place in hot oil and proceed to sculpting the next one.
• You can use a more familiar remedy - breadcrumbs, flour or semolina. Spread a thin layer of breading onto a flat plate and roll each cutlet in it. Try to press the flour or semolina well with your hands, as if driving it in, so that the cutlets do not crumble during frying.
• If you have received dense minced meat that molds well, you can form cutlets with your hands greased with vegetable oil. But only a frying pan with a non-stick coating is suitable for this method; they can burn on a regular one.

Roasting

Before you start frying the rice cutlets, heat the oil well. But it is advisable to carry out the process itself over medium heat, so that too high a temperature does not cause the cutlets to burn and lose their shape when turned over.

Don't rush to turn over. Allow one side to cook well until golden brown. If you start turning the cutlets too early, they may fall apart and it will be very difficult to correct the situation. Use a flat spatula; it is most convenient to gently lift the cutlet and place it in the pan with the back side.

To remove excess fat, place the finished product on a paper towel folded in half.

Option with sauce

Canned fish cutlets with a crispy golden brown crust are appetizing and tasty. But not everyone likes this option.

You can stew them before serving in sauce, which will also be an excellent addition to any side dish.

Prepare the carrots and onions: peel, wash, finely chop. Heat the oil and sauté the vegetables over low heat.

For the sauce, dissolve 2 tablespoons of tomato paste in a glass of broth or water. If you want a thicker consistency, add a tablespoon of flour to the sauce. Pour the liquid into the pan with the vegetables fried until golden brown, reduce the heat and wait until it boils, remembering to stir.

Carefully place the pre-fried cutlets in a saucepan or small saucepan, pour in the sauce and simmer over low heat. Don't forget your favorite seasonings! Dried dill, allspice, cumin, asafoetida, marjoram, and paprika are suitable for this dish. By the way, the oil drained from the fish before cooking the cutlets can also be added to the sauce. It will make the aroma even more intense.

It goes well with these cutlets and a sauce made from cream or sour cream. The milk product is diluted with water to the desired consistency and is also used for stewing cutlets.

There is no need to simmer the cutlets for too long, because they are already completely ready to eat. Excessive heat treatment can damage them. Just lightly steam them to make them more tender.

Serving

Canned fish cutlets go very well with mashed potatoes, pasta side dishes, porridges and grilled vegetables. You can serve them as an independent dish with seasonal vegetable salads, pickles, homemade sauerkraut, and pickled mushrooms. Don't forget to serve young greens and delicious bread to the table.