How to make cutlets from canned saury. Sardine fish cakes with rice

Drain the oil from the canned food. If it is not very much, then this is not necessary. We shift the canned food into a bowl and knead thoroughly with a fork. You should get a fish mass, but you do not need to grind to a puree state. For cutlets from canned food, you can take any canned fish, but it is in oil.

Crack the eggs into a separate clean bowl and beat with a whisk until foamy. Salt, pepper to taste. You do not need to beat too hard, it is important to mix the yolks with the proteins.

Chop the onion very finely. We mix mashed canned food, eggs, semolina, soda, onions. 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 semolina may need a spoon or two more.

We heat the vegetable oil, spread the cutlets with a spoon at a distance from each other. They are very large in size, 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 runs out.

Dilute tomato paste in a glass of water, pepper and salt to your taste. You can use ready-made tomato sauce or passata, slightly diluted with water. We return all the cutlets to the pan, pour the tomato and cook under the lid for about fifteen more minutes, reducing the heat to low. It is advisable to keep an eye on the cutlets so that they do not burn. It may seem that there is a slight smell of soda, but it will disappear.

You can make a roast with chopped onions and grated carrots, then add the tomato and cook for another five minutes. And then pour the cutlets with the resulting frying and cook, as in the previous version.
And you can bring the fried cutlets to readiness for a couple.

You can serve such canned cutlets with any side dish, but it is most delicious with mashed potatoes and dill.

It is difficult to say who owns the idea to treat themselves to canned fish cutlets. Perhaps Soviet polar explorers or geologists on long-distance expeditions. Be that as it may, the dish is very loved by our hostesses and their grateful family.

Certainly contributed to the prevalence of the dish and the widest range of canned food produced in the recent past. Different types of fish and even different methods of preservation greatly affect the taste of finished meatballs.

As a rule, preference is given to sardines, saury, pink salmon, canned in oil. Canned food labeled “with added oil” often comes across as quite tough and oversalted. Quite different from the previous canned food made from blanched fish. As a rule, they are more expensive, and for the preparation of minced meat, you will also have to choose the highest quality ones. It is good to use them by mixing two types: "Blanched Sardines" and "Sardines in Oil", the taste of the dish will be softer.

Canned fish cakes - general cooking principles

Canned fish cutlets are most often fried in a pan, using a very small amount of vegetable fat. But they can also be baked in the oven with sauce.

To prepare the cutlet mass, they take canned food from any kind of fish, cooked in oil or with its addition. The taste will be unusual if the canned food is blanched.

In most cases, only fish is used, and the oil is left. It can only be useful if canned fish is stewed with vegetables.

Pieces of fish are taken out of the jar, large spices and bones are removed, and then they are well kneaded with a fork or crush.

Cereals are placed in the cutlet mass from canned fish: semolina, millet or rice. Semolina is added dry, and millet and rice are boiled. You can also cook minced meat with vegetables - carrots and potatoes. Carrots must be boiled, and potatoes are stewed with fish or mashed from it without butter and milk.

Fish cutlets from canned food will not fall apart and will be easily molded if raw eggs are introduced into the cutlet mass.

For juiciness, add raw or browned onions.

Minced meat is salted and flavored with spices according to the recipe.

So that minced meat from canned food does not stick to the hands, cutlets are molded with hands moistened with water. Before frying, they must be breaded in flour, semolina, special breadcrumbs for fish dishes. It is possible and in ordinary white.

Fry cutlets should be in a frying pan in heated vegetable oil.

Made from quality canned food, these cutlets harmonize well with any side dish.

Canned fish cakes "Sardines", with spices

Two medium potatoes;

200 grams of canned "Sardine" in oil;

Large clove of garlic;

Quarter tsp. chopped ginger;

Two boxes of cardamom;

Two small bay leaves;

A small pinch of "Chili" and cinnamon;

30 gr. natural butter or hardened cream.

1. On a low heat, heat the pan well and melt the cream or butter in it. Put the garlic chopped with a knife and the onion cut into small pieces in it. Sprinkle with ginger and saute lightly.

2. Then add small cubes of potatoes and continue cooking.

3. After another five minutes, put pieces of canned fish, parsley in vegetables. Add turmeric, pour half a glass of boiling water and simmer under the lid for a quarter of an hour.

4. Remove the bay leaf and add well-ground cardamom seeds. Mix everything well and transfer to a small bowl.

5. Take a pusher and carefully knead the mass with it. Salt, add sugar, "chili" with cinnamon and mix well.

6. Shape the minced fish into small flat patties and fry as described in the general principles, after rolling in breadcrumbs.

Canned fish cutlets breaded in cornmeal

Round-grain polished rice - 300 grams;

One can of any canned fish in oil;

1. Remove all bones from canned fish pieces and chop with a food processor or mash well with a fork.

2. Fry the chopped onion in vegetable oil until a delicate golden color. Boil rice until fully cooked and discard in a colander.

3. When all the liquid from the rice comes off, mix it with onions and chopped fish. Break the egg into minced meat, season with ground pepper, salt to taste and knead gently. If the rice was not washed after boiling, the egg can be omitted.

4. Prying the minced fish with a spoon, form cutlets out of it and roll them in cornmeal.

5. Put the breaded cutlets in a well-heated vegetable oil and brown them quickly until crusty.

Canned fish cutlets without onions, with the addition of semolina

Canned saury (in oil or with its addition) - 1 can;

Two fresh eggs;

Potato - 3 medium tubers;

1. Peel vegetables and boil in salted water until tender. Cool well and grate coarsely. Pour semolina, break eggs into the vegetable mixture. While stirring, salt, take a sample, and pepper.

2. Add mashed saury and, whisking a little, knead the cutlet mass. Fashion semi-finished products from it of arbitrary size and shape.

3. Roll them twice in flour and fry as described in the cooking principles.

Fish cakes from sardines with millet

Polished millet (groats) - 200 gr.;

Canned food "Sardines in oil";

Two onion heads;

Ground breadcrumbs for breading.

1. Sort the millet and pour it into a sieve. So that bitterness comes out of it, pour over the grits with boiling water and leave it to dry slightly on a sieve. Then boil the millet and cool well.

2. Add chopped onion and small pieces of fish (the smaller the better).

3. Pour in the yolk, slightly loosened with a whisk or fork. Add curry, salt to your taste and season with pepper, mix the minced fish well.

4. To make the cutlets quite fluffy, add the whipped protein and knead well again.

5. Form semi-finished products of medium size, sprinkle and dip them on all sides in breadcrumbs.

6. Pour three tablespoons of non-aromatic sunflower oil into a non-stick frying pan and fry the cooked cutlets in it.

Canned fish cutlets with rice and potatoes

Canned fish in oil - 250 gr. jar;

Two-thirds of a glass of rice (cereals);

One chicken egg;

Six small potatoes;

For breading "Crackers for fish dishes".

1. Boil peeled potatoes in lightly salted water and mash them into a puree.

2. Sort the rice groats, boil and drain the broth well, no need to rinse.

3. Mix chilled mashed potatoes with rice. Add fish from a jar mashed with a fork, without oil and bones, an onion chopped with a knife and an egg. Thoroughly knead the minced fish with your hands and form round cutlets out of it.

4. Pour “Crackers for fish dishes” into a shallow plate, roll semi-finished products in them on all sides and fry in oil until lightly browned.

Canned fish cutlets with tomato sauce and cheese

Six spoons of semolina;

Two small onions;

Three tablespoons of thick tomato;

1. Remove the fish along with the juice on a plate. Choose spices (lavrushka, peppercorns) and mash everything with a fork.

2. Grate the onion with a coarse grater and transfer it to the fish. Add semolina, break the egg and mix until smooth.

3. Form oblong semi-finished products with moistened hands in water and bread them in flour.

4. Lightly fry the semi-finished products in hot oil and transfer to a baking sheet.

5. Dilute the tomato in half a liter of water, salt and put your favorite spices to taste.

6. Then fill the cutlets with tomato filling so that they are only slightly covered by it.

7. Cover the baking sheet with a large sheet of foil and place in an oven preheated to 190 degrees for 10 minutes.

8. After that, remove the baking sheet, remove the foil and rub coarse cheese on each cutlet. Put the fryer back in and cook until the cheese is completely melted.

Canned tuna fish cakes with crab sticks

. "Tuna with the addition of oil, in its own juice" - 1 can;

200 gr. frozen crab semi-finished products;

For breading, white ground crackers;

A bunch of feathers from a young onion.

1. Only slightly thaw crab sticks and grate into large crumbs. You can grind them with a blender.

2. Drain the liquid from the canned tuna and mash the fish well.

3. Mix the prepared masses, add thin onion rings, salt, break the egg and mix everything well.

4. Shape cutlets from the prepared mass, sprinkle and roll in breadcrumbs and freeze.

5. After half an hour, fry until a beautiful, appetizing crust.

Sardine fish cakes with rice

It's practically a classic. Such cutlets from canned fish were treated in pioneer camps and departmental canteens. They were used to write term papers in culinary technical schools and they diversified holiday tables.

High-quality "Sardines in oil" - standard, 250 gr. jar;

Large head of white onion;

Medium sized carrot;

Slightly more than half a glass of dry coarse rice.

1. Remove the fish pieces from the jar and carefully select the spinal and all small bones.

2. Boil rice in lightly salted water, drain all the water and, without washing, cool, discarding it in a colander.

3. Finely chop the onion with a knife, grate the carrot coarsely. Spasser the vegetables until they are completely softened in sunflower oil over medium heat and cool.

4. Grind boiled rice, fish pieces and sautéed vegetables with a meat grinder.

5. Add spices to your taste, salt, break the egg and, whisking a little, prepare the cutlet mass.

6. Prying the minced meat with a spoon, form small oblong semi-finished products with your hands. Roll in flour, fry them in vegetable oil until a crust forms, crispy and crispy.

Canned fish cutlets - cooking tricks and useful tips

So that the cutlet mass with the addition of boiled cereals does not fall apart, they should not be washed after boiling.

Fish cakes will turn out more magnificent if the egg is introduced in parts. First the yolk and only then a well-whipped egg white.

To make the cutlets juicier and more tender, it is recommended to lightly sauté the onion in vegetable fat before adding it to the minced meat.

Cutlet mass with semolina before forming cutlets, it is advisable to stand for about twenty minutes so that it swells a little.

Rice can be twisted in a meat grinder before being combined with the rest of the ingredients. Cutlets will be denser.

Do not form large fish cakes. You can't turn them over as they will fall apart. For the same purpose, it is not recommended to fry canned fish cakes in a large amount of oil.

To feed your household with a delicious and satisfying dinner, it is not necessary to stand at the stove for a long time and use expensive products. You can cook cutlets from canned fish that every hostess has in the refrigerator. Believe me, they are in no way inferior in their taste to traditional minced fish cutlets. We have selected for you some interesting and easy-to-follow recipes.

Features of cooking cutlets from canned fish

Canned fish cutlets are prepared quite simply. The process itself will not take you more than 40 minutes. The peculiarity of this dish is that for its preparation you can use any canned food in oil or your own juice. The main thing is to choose canned food that does not contain bones, fins, heads and other inedible parts of the fish. And such cutlets are served with absolutely any side dish.

To make canned fish fillets, simply pour oil or juice into a separate bowl and mash them well with a fork. And juice and oil can be added to minced meat if it seems dry to you.

Fish cakes: recipe with photo

This recipe involves adding rice to minced meat. Canned fish cutlets with rice are lush and very tasty. For the preparation of such cutlets, canned saury or mackerel are ideal. However, you can use any other canned food in oil. And to give the cutlets a rich color, you can add grated fried carrots to the minced meat.

Compound:

• canned fish - 1 jar;
• 2 medium onion heads;
• rice (preferably round-grained) - 125 g;
• breadcrumbs for breading;
• a mixture of peppers and salt;
• refined vegetable oil.

Cooking:

1. First of all, you need to boil the rice almost until cooked, and then rinse it and put it in a colander. Don't forget to add some salt to the water.
2. We clean the onion, chop one head in a blender, and chop the second one very finely.
   
3. Carefully open the canned food and put it in a deep bowl. We crush them with a fork. Fish fillet is ready.
   
4. Add rice to the fish fillet.

   

5. Now lay out finely chopped, as well as chopped onion in a blender.
   
6. Mix all ingredients well. This must be done carefully so that there are no lumps left, and the consistency of the minced meat is homogeneous. Season the minced meat with salt and a mixture of peppers.
   
7. Lightly grease your hands with vegetable oil and form our cutlets. It is advisable to make them small so that they are well fried. Roll cutlets in breadcrumbs.
   
8. Canned fish cutlets are not stewed, so we need to fry them well over medium heat until they become golden.
   
9. Ready cutlets can be served with any side dish.

Cutlets from canned saury with semolina

Now let's cook fish cutlets from canned saury by adding semolina to the minced meat. Some housewives use flour, but it is semolina that will give the cutlets a delicate and mild taste.

Compound:

• 1 jar of saury in oil;
• 1 head of onion;
• 3 eggs;
• 5 st. l. decoys;
• ½ tsp soda;
• breadcrumbs for breading;
• dill frozen or fresh;
• a mixture of peppers and salt;
• vegetable refined oil.

Cooking:

1. Onions need to be peeled and chopped.
2. In a separate bowl with deep sides, beat the eggs until smooth. Add semolina and onion to the egg mixture, and then mix.
3. Put the canned food on a plate and knead thoroughly with a fork.
4. Wash the dill, dry and chop.
5. Add canned food, dill and the indicated amount of soda to the eggs with semolina. Tip: you need to be careful with the proportions of soda: it is better to put less so that the cutlets do not have its aftertaste. Minced meat should be seasoned with a mixture of peppers and salt and mix very well until smooth.
6. We leave the finished minced fish for 30 minutes to infuse.
7. After half an hour, you can fry the cutlets in the way we already know, after rolling them in breadcrumbs.
8. Serve ready cutlets with potatoes or rice.

Tender cutlets with potatoes

What ingredients are not added to minced meat for fish cakes to change their usual taste, for example, potatoes. By preparing canned sardine fish cakes according to this recipe, you will get a real culinary masterpiece.

Compound:

• a jar of sardines;
• onion head;
• chicken egg;
• 200 g of rice;
• 3-4 medium potatoes;
• vegetable oil;
• breadcrumbs for breading;
• a mixture of peppers and salt.

Cooking:

Canned meatballs with a loaf

It has already become traditional to add bread or a loaf soaked in milk or water to any minced meat for cutlets. Canned fish cutlets can also be prepared in a similar way. Try it - and you will be satisfied with the result.

Compound:

• a jar of canned food;
• onion head;
• 2 eggs;
• 2-3 pieces of a loaf;
• water or milk;
• a mixture of peppers and salt;
• breadcrumbs for breading;
• vegetable oil.

Cooking:

Today I want to show you how to turn a can of canned food into delicious fish in just a few minutes. The recipe for these fish cakes is useful, first of all, for busy housewives who have absolutely no time to stand at the stove for a long time. Earlier, I already wrote that these cutlets were a kind of discovery for me, we can rightfully say that their taste is not much worse than fresh fish cutlets.

I made the first cutlets from canned sardines with a long loaf and cheese. If you are interested, you can see the recipe for these cutlets here -. This time I decided to cook sardine cutlets with rice. Adding rice to the cutlet mass is not uncommon today and this will not surprise anyone. The fact is that rice, just like semolina or oatmeal flakes, is an excellent thickener for cutlet mass and can always be used with full confidence instead of a loaf.

Now let's see how to cook fish canned sardine cutlets with rice step by step.

Ingredients:

• canned sardines in oil - 1 can,
• Onion - half an onion
• Eggs - 1 pc.,
• Rice - 0.5 cups,
• Salt - to taste
• Ground black pepper - a pinch
• Vegetable oil.

Sardine Cutlets with Rice - Recipe

After all the ingredients are cooked, you can start cooking sardine fish cakes with rice. First of all, put the rice to boil. Rice for these canned sardine patties can be used both long grain and round. Be sure to wash the rice in several waters before cooking. Next, put it in a bowl. Fill with cold water. Salt the water.

Boil until done for 15 minutes. After this time, remove the pan from the heat. Cover it with a lid and let the rice stand for another 5 minutes. Drain the boiled rice in a colander. Rinse it with cold water. Open a can of canned sardines. Place the fish pieces in a deep bowl.

Peel the onion. Cut half of the onion into small cubes or rub on a fine grater. Add the onion to the bowl with the sardines.

Beat in an egg.

Add boiled rice.

Mix all the ingredients until a homogeneous minced meat is obtained. Salt the resulting minced fish for fish and sprinkle with black pepper. Stir again.

From the finished mass, it remains to fry cutlets. Sardine fish cakes with rice are fried in the same way as regular fish cakes. First you need to heat a frying pan with vegetable oil well. With hands moistened with water (so that the stuffing does not stick), roll into round or oval patties. Additionally, they can be breaded in flour or breadcrumbs. Put cutlets on the pan.

Fry until golden brown on both sides.

To remove excess oil, the plate can be covered with napkins or paper towels. Sardine fish cakes with rice serve hot. Mashed potatoes and pasta go especially well with them. I also recommend cooking fish

Those whose childhood and youth fell on the Soviet years probably remember many dishes of those times with warmth. There is some special magic in them - otherwise it cannot be explained that the dishes prepared from the simplest, cheapest and most affordable products were so tasty that years later, you look through recipe after recipe, in search of a taste that once conquered. It was from those distant times that these canned fish cutlets with rice migrated to our kitchen. I slightly improved the recipe with the photo, replacing the sardines canned in oil with saury, and semolina with breadcrumbs. But the main thing - incomparable taste, ease of preparation and availability of ingredients - remained unchanged. Cutlets are tender, juicy, completely non-greasy and with a golden, crispy crust. Try!

Ingredients:

• rice (round-grained) - 0.5 tbsp.,
• canned fish in oil - 1 b.,
• onion (bulb or green) - 50 g,
• egg - 1 pc.,
• salt, spices, pepper - to taste,
• breadcrumbs or flour
• vegetable oil - for frying.

How to cook canned fish patties with rice

To prepare these cutlets, you can take any canned fish in oil, I usually take saury or sardines. We open the jar, drain the oil, knead the canned fish with a fork until it becomes gruel. You can knead directly in the jar or transfer canned food to a bowl - as it is more convenient for anyone.

Rice for cutlets is best taken round-grained - it has the most sticky structure. We wash the rice well, fill it with 1 tbsp. cold water and boil until fully cooked - you should get a very viscous, sticky rice porridge. It is not necessary to salt the rice while cooking. Let it cool down, then add the rice to the bowl with the canned food.

Next is the onion. If you take onion, peel it and finely chop. Green onion (I took the feathers along with the whitish part) - rinse, dry and also finely chop. If desired, here you can also add a clove of garlic and / or carrots grated on a coarse grater and fried until soft.

Add chopped onion to bowl with fish and rice. Season this minced meat with spices and seasonings to taste (I use a ready-made spice mixture for fish dishes). We add salt to the minced meat very carefully - often canned fish is quite salty, and a pinch of salt is quite enough.

We mix the minced meat well - you should already have a rather sticky mass. But so that the cutlets do not fall apart during frying, we introduce an egg into the minced meat.

Again, knead the mass, taste it, add some salt if necessary, and the minced meat is ready. It should turn out thick, sticky and sticky, holding its shape perfectly. It is very easy to sculpt cutlets from such minced meat. If suddenly the minced meat turned out to be watery (for example, they forgot to drain the liquid from canned food), you can thicken it with breadcrumbs - just add the required amount of crackers to the minced meat and let it stand for a while so that they absorb excess moisture.

Pour oil into the pan - let it warm up, and you can form cutlets. We wet our hands with water and sculpt cutlets of the desired shape and size from minced rice and fish. Dip them in breadcrumbs or flour.

And fry in well-heated oil on both sides until golden brown. Do not close the lid while frying. The amount of oil depends on the pan. When frying in a non-stick pan, very little oil is usually required, literally 2-3 tbsp. l. There is more oil in old (cast iron, for example) frying pans, in this case, it is better to lay out the ready-made fried cutlets on paper towels or napkins in order to rid them of excess fat.

Serve hot with vegetables and/or your favorite sauce. Bon appetit!