Canned fish cutlets (many recipes). Canned fish cakes

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

I would like to comment on this dish. What can I say, canned fish cutlets really turn out very tasty. If you like to do something new, I think you will like this recipe.

As for the fish, you can buy any one you like. True, there are exceptions. For cooking cutlets, it is better not to use sprats, as they add bitterness to the dish.

Delicious fish cakes are made from saury, sardine, pink salmon and even mackerel. Choose your canned food.

Cooking canned fish cakes

Products

• Canned fish - 1 can
• Rice - 1 cup
• Onion - 1 pc. (large)
• Egg - 1 pc.
• Semolina - 2 tbsp.
• Salt, spices to taste
• Bread mix

Step-by-step recipe for cooking fish cutlets

Before cooking cutlets, you need to prepare all the products. To begin with, rinse the rice thoroughly, add water and put to boil on fire. As for cereals, no matter what you cook, they should always be pre-washed, even oatmeal.

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

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

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

When the rice is ready, drain off any excess liquid.

We spread the fried onion, fish, egg, salt, spices in rice and mix everything thoroughly. I couldn't resist and added some minced garlic.

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

From the finished minced meat we form cutlets. It is best to do this with wet hands. Then, roll them in flour.

We shift the cutlets into a preheated 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 an independent dish, or can be served with any side dish.

Bon appetit!

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

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

Tasty dish on the daily menu

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

This dish usually receives a lot of flattering reviews. can become a real lifesaver for a student, because they help to solve two important tasks at once: save money and get enough. 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 do not really like other fish dishes like these cutlets, because they do not have either hard bones or the unpleasant smell of mud, which freshwater fish sometimes has.

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

Do not store this food for a long time. If there is such a need, cutlets should be folded into a container with a lid and sent to 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, an average of 15 cutlets is obtained. If necessary, proportionally increase the volume of components.

Fish selection

What to choose canned food for fish cakes? Sardine, sardinella, mackerel, saury, pink salmon or tuna are best. Give preference to fish in oil or with the addition of oil. Tomato options for this dish are not suitable, as are canned sprats.

Proportions of products

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

• canned fish - 1 can;
• rice - 1 cup;
• bulb - 1 pc. (medium size);
• breadcrumbs or flour - a handful;
• spices and salt optional;
• frying oil.

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

Additional components for a variety of taste

The usual recipe for canned fish cutlets with rice can be easily supplemented with a variety of products. Don't be afraid to improvise, 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 smaller 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.

The recipe for canned fish cutlets with semolina is popular. For him, instead of rice, you need a glass of semolina. Since semolina absorbs moisture well, the stuffing may turn out to be too thick. To avoid this, housewives add mayonnaise or sour cream (1-2 tablespoons each) to it, getting a texture that is 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 firmly decided to cook this dish, bought a jar of canned food, but there was no rice or semolina at home. Cereals will need the same amount - exactly a glass.

Minced meat preparation

Boil the rice in lightly salted water until tender. Try to evaporate all the liquid. If this does not work out, it is better to preload the rice on a sieve so that excess water is glassed. Do not add rice water to minced meat, otherwise it will turn out to be too liquid.

While the rice is cooling, open the can, drain the liquid and transfer the fish to a bowl or flat plate. Thoroughly mash the flesh with a fork, trying to remove all large bones and hard fins. The oil in which the fish was stored in a jar should not be added to the minced meat for future cutlets, moisture will be enough anyway. But you don’t need to throw it away, it can still be useful to us for making the sauce.

Cut the onion as small as possible or grate. Add to mince.

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

If you are preparing canned fish cakes with potatoes, you can use both raw and pre-boiled tubers in uniforms. Before laying in minced potatoes, grate on a fine grater.

Semolina does not need to be pre-processed. Just pour a glass of raw cereal into the minced meat, mix and let stand for a while so that the semolina swells. By the way, although it will take as much time to swell as to boil rice, it can be attributed to passive cooking, because your presence is not necessary. Having made minced meat with semolina, you can devote time to other things (but you must 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.

Formation of cutlets

The minced meat should not be too thin (which is why we drained all the fragrant sauce from the canned food and did not add the egg). While kneading, see if it holds its shape well. To do this, try forming a cutlet with a tablespoon. It should not spread and lose shape.

But a lot depends on the other ingredients. Indeed, at different times of the year, onions have varying degrees of juiciness, and fish can be dryish or rather oily.

If the stuffing turned out to be too liquid, you can correct the situation with the help of flour. Add it quite a bit, literally a teaspoonful, each time carefully mixing the mixture and evaluating the result.

If you get a too dry mass that does not mold, but crumbles in pieces, you can fix this with a raw egg yolk, a spoonful of sour cream or mayonnaise.

There are different ways in 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:

• For the formation of products you need a raw egg. Break it into a shallow bowl, mix thoroughly with a fork. Pick up a lump of minced meat with a tablespoon, moisten both hands well with an egg. Sculpt the cutlet, evenly distributing the egg over the surface. Immediately spread in heated oil and proceed to the next sculpting.
• You can use a more familiar remedy - breadcrumbs, flour or semolina. Pour the breading in a thin layer on a flat plate and roll each cutlet in it. Try to crush the flour or semolina well with your hands, as if driving it in, so that the cutlets do not crumble during frying.
• If you got a dense minced meat that molds well, you can form cutlets with your hands greased with vegetable oil. But for this method, only a pan with a non-stick coating is suitable; on a regular one, they can burn.

Roasting

Before you start frying the rice and patties, heat the oil well. But the process itself is desirable to be carried out on medium heat, so that too high a temperature does not contribute to the fact that the cutlets burn and lose their shape when turned over.

Don't be in a hurry to flip. Let one side fry well until golden brown. If you start turning the cutlets too early, they can crumble and it will be very difficult to correct the position. 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, spread the finished product on a paper towel folded in half.

Option with sauce

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

You can stew them before serving in the sauce, which will also be a great addition to any side dish.

Prepare carrots and onions: peel, wash, finely chop. Heat oil and sauté 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 for the boil, remembering to stir.

Cutlets, previously fried, carefully place in a saucepan or a small saucepan, pour over the sauce and simmer over low heat. Don't forget your favorite spices! For this dish, dried dill, allspice, zira, asafoetida, marjoram, paprika are suitable. By the way, the oil drained from the fish before cooking cutlets can also be added to the sauce. It will make the fragrance even more intense.

It goes well with such cutlets and gravy from cream or sour cream. The dairy product is diluted with water to the desired consistency and is also used to stew cutlets.

You don’t need to stew the cutlets for too long, because they are already completely ready for use. Overheating can damage them. It is enough just to steam them a little to make them softer.

Serving to the table

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

Canned fish patties are an easy-to-make dish and a great budget alternative to minced fish patties.

For the preparation of meatballs, canned fish from blanched fish, such as tuna, pollock, saury, sardines and others, are better suited. Below we consider a variety of homemade recipes with photos.

Even a novice housewife can cook cutlets from canned fish with rice.

Cooking Ingredients:

• 250 g canned fish (with oil);
• 2 fresh eggs;
• 2 onion heads;
• 1.5 st. cooked rice;
• 0.5 tsp table salt;
• 1 g dill;
• 1 bay leaf;
• 3 tbsp refined oil;
• ¼ pepper mixture.

Cooking:
So that the products do not fall apart, it is better to cook them with round rice. Boil the grits in advance, salt and mix thoroughly, set aside.

We clean the onion, finely chop, pass in vegetable oil until light yellow. Mix the cooled fry with rice.

Dill wash, dry, finely chop, send to a bowl. That's where we put the eggs.

Drain the oil from canned food, and knead the contents with a fork and spread to the rest of the ingredients.

We carefully knead the minced meat, form cutlets, fry them until a beautiful blush over high heat. Then turn over, reduce heat, add bay leaf to the pan and fry under the lid until tender. Delicious fish cakes are ready to serve.

From sardines with semolina

Semolina is a neutral cereal, which is practically not felt in minced meat. Therefore, canned fish cutlets with semolina will appeal to even the most fastidious eater.

Ingredients:

• 1 b. sardines (canned);
• 1 st. semolina;
• 2 eggs;
• 2 tbsp low-fat mayonnaise;
• 1 onion;
• some salt.

Cooking:
We open a jar of canned food, put all the contents in a bowl and turn it into gruel. Add semolina, mix.

In the meantime, we clean, finely chop the onion, send it to a bowl with fish. We also put mayonnaise there, beat in eggs, season with spices (you can add chopped greens). After mixing thoroughly, leave alone for 20 minutes so that the cereal swells well.

Then we form cutlets of small sizes. Breaded them in flour or semolina, fry on both sides until blush. Then add 2-3 tbsp. water, cover with a lid, stew fish cakes from canned sardines for another five minutes until cooked over low heat.

With cheese filling

Cutlets with cheese filling look more interesting on the table. Melted cheese harmoniously complements and enriches the taste of the dish, replacing the sauce.

Ingredients:

• 2 b. canned sardine;
• 1 large egg;
• 100 g long rice;
• 1 large onion;
• 140 g of Dutch cheese;
• 3-4 tbsp ordinary flour;
• a little salt and black pepper.

Cooking:
Boil the rice in advance, drain the water. Rinse rice with cold water is not necessary, because. starch, which serves as a binder, is washed off.

We cut the hard cheese into small pieces 2x2 cm. We free the onion from the husk, finely cut it with a knife.

Canned sardines knead, after draining the fish juice. Add chopped onion, chicken egg, rice and spices to the fish. Mix the cutlet mass thoroughly and proceed to the formation of products.

We collect about one and a half tablespoons of minced meat in our hand, make a round cake on the palm. In the center we lay out a cheese block and sculpt a cutlet.

Roll the blanks in flour, brown in a pan with butter. Fry over low heat for 5-8 minutes on each side so that the cutlets are completely cooked and the cheese inside is melted.

Carefully place the cutlets on a dish so that the cheese filling does not leak out. We decorate the dish with lettuce leaves and fresh vegetable slices.

Tuna with potatoes

Canned fish cutlets with potatoes are very tender and tasty. The fish sets the taste, while the potatoes give the tender texture.

Ingredients:

• 1 b. canned tuna (in its own juice);
• 3 potato tubers;
• 2 garlic cloves;
• 1 onion;
• 1 egg;
• 2-3 tbsp wheat flour;
• 0.5 bunch of green onions;
• a little vegetable oil.

Thoroughly wash potato tubers, peel, cook until soft. We make mashed potatoes with a crush, cool it a little.

We also make a homogeneous mass from canned food, combine it with potatoes.

We drive a chicken egg into a bowl with minced meat, add chopped garlic, chopped onions and green onions. For viscosity, put a few tablespoons of wheat flour and mix everything thoroughly.

We form round meatballs, bread them in flour, fry for 5-7 minutes on both sides until a beautiful blush is obtained.

Baked with tomato sauce and cheese

If fish cakes are intended for children, then it is better to cook them in the oven, adding a delicious tomato sauce.

Ingredients:

• 1 b. pink salmon;
• 2 small onions;
• 6 tbsp decoys;
• 3 tbsp thick boiled tomato;
• 50 g of Kostroma cheese;
• 2 large eggs;
• 3 tbsp white flour;
• a little salt and your favorite spices.

Cooking:
We put the contents of the can on a plate, remove the existing spices, knead the pink salmon to the state of gruel.

We clean the onion, grate it directly to the fish, add semolina, drive in raw eggs and mix everything thoroughly.

We form oblong products with wet hands, bread them in wheat flour, lightly fry on both sides in a pan. We transfer the blanks to a baking sheet.

We mix the tomato with spices, salt and pour cutlets with sauce. Cover the baking sheet with a sheet of foil, bake in the oven for 10 minutes at 190 degrees.

Then put a piece of cheese on each cutlet and bake until a cheese crust forms.

With millet, canned saury fish cakes are not only tasty, but also very nutritious.

Ingredients:

• 1 b. canned saury;
• 0.2 kg of millet;
• 1 small carrot;
• 1 egg;
• 1 onion;
• 0.5 bunch of fresh dill;
• 1 tsp chopped coriander;
• 3 cloves of garlic;
• 2 tbsp crackers (ground);
• some salt.

Cooking:
Everything will turn out delicious if millet is processed correctly. We sort out the grits, removing all black grains, rinse thoroughly in several waters and scald with boiling water. Boil millet in salted water until tender. Drain the remaining liquid, and cool the mass.

Remove the husk from the onion, wash it, chop it finely. We clean the carrots, finely three, and cut the garlic cloves with a sharp knife. We pass the prepared vegetables in refined oil until soft, but you need to make sure that they do not fry.

Now we prepare the minced meat, mixing mashed canned food, millet porridge, vegetable passivation, chopped dill, egg and spices until smooth in one bowl.

We sculpt small blanks with wet hands, lightly roll them in flour breading and fry over medium heat on both sides until cooked.

With canned tuna and crab sticks

An unusual recipe for canned fish meatballs with crab sticks.

Ingredients:

• 1 b. tuna (in its juice with the addition of oil);
• 1 chicken egg;
• 200 g frozen crab sticks;
• 1 bunch of green onions;
• 2 tbsp breadcrumbs.

Cooking:
Drain the juice from the jar of canned food, crush the pieces of fish into gruel, after removing the spices.

We take out seafood from the freezer, let it thaw a little, rub it with large chips.

Wash green onions, finely chop, mix with tuna and seafood. Salt the mass, drive in the egg, mix.

We make products, bread them in crumb crumbs, put them on a cutting board and put them in the freezer for a while.

After half an hour, fry in a well-heated pan on both sides.

In order for canned fish meatballs to always turn out tasty, appetizing and keep their shape well, you should adhere to the following rules:

• you can get lush cutlets by adding wheat bran, special flour for pancakes or semolina to the minced meat;
• the tastiest cutlets are minced meat made from canned fish in oil and blanched fish;
• it is best to add sautéed onions to minced fish, because. fried vegetable becomes sweeter and softer;
• for the preparation of cutlet mass, use only chilled canned food;
• canned smoked fish (for example, sprats) is unsuitable for the recipe. they have a very sharp taste and will be bitter in the finished dish;
• if the mass is prepared only from low-fat blanched fish, then for juiciness they put a piece of melted butter;
• knead the cutlet mass with your hands, and before frying, keep it in the refrigerator for half an hour;
• multi-component minced meat must contain a fish component of at least 2/3 of the total volume;
• to make cutlets with rice or oatmeal denser, boiled rice or oatmeal is additionally twisted in a meat grinder;
• it is convenient to sculpt products with wet hands;
• you can serve cooked fish cakes with absolutely any side dish, complementing the dish with mushroom, cheese or tomato sauces.

The recipe for canned fish cutlets can be varied with many additional ingredients. The meatballs are fried, stewed, baked in the oven. They are served with diverse sauces and side dishes, so there are no limits to culinary experiments. Bon appetit everyone!

How to cook delicious meatballs

Many people love tasty and juicy fish cakes, but not everyone knows that canned fish is suitable for cooking them! In the article you will find the best recipes with photos!

30 min

140 kcal

4.84/5 (19)

Many people love fragrant and juicy fish cakes, but not everyone knows that fresh minced fish is not at all necessary for their preparation. For a delicious dish, just canned fish is also suitable! In this article you will find useful tips for cooking canned fish cutlets and the most delicious, proven recipes.

Why cutlets from canned food?

The most important feature of these cutlets is ease and convenience of preparation(even a novice cook can handle them), as well as accessibility to everyone, because they will serve as a budget replacement for minced meat cutlets. In addition, canned food is stored for a long time, they do not need to be carefully processed for fillets. Just need to drain the oil and fish juice, and then mash with a fork.

By the way, do not rush to pour out the oil or juice from canned food. They will add juiciness to cutlets if you add them to minced meat.

These fish meatballs are not only very tasty, but also healthy! Someone may say that the fish is subjected to prolonged heat treatment, so that there is no benefit or nutritional value left ... But, nevertheless, softened fish bones remain in canned food, and they are just rich in digestible calcium. It turns out that 100 grams of canned fish contain as much calcium as a glass of milk. And processing fish at high temperatures helps to release and increase the benefits of antioxidants such as lycopene and betacarotene. So you can enjoy ruddy, juicy, fragrant canned fish cutlets with health benefits.

The best recipes for canned fish cutlets

Canned fish cutlets with semolina

You will need:

1. First you need to rinse the canned food with a fork, add semolina and mix well.
2. Then stir in the onion, cut into small pieces, eggs, mayonnaise or sour cream, salt to taste. You can add your favorite spices, dill, parsley. Greens complement the taste of fish very well.
3. mince leave for 20 min, this is necessary for the semolina to swell. Cutlets form and breaded with flour, breadcrumbs or the same semolina.
4. Fry in vegetable oil, and then you can stew for about five minutes. To do this, add 3 tablespoons of water, cover with a lid and reduce the heat a little.

Canned fish meatballs with potatoes and rice

Such cutlets from canned rice are obtained very satisfying.

You will need:

• 1 can (200 g) canned fish
• 1/3 st. rice,
• bulb,

• 2 potatoes
• 20 g boiled beets,
• parsley or dill
• salt and pepper.

1. Rice and potatoes need to be cooked until cooked, and at this time peel the onions.
2. Finely grate the boiled beets and potatoes, chop the onion and herbs, and then mix all the ingredients.
3. Grind the fish with oil, mix it into the vegetable mass.
4. Add spices, salt to the minced meat, form oval-shaped meatballs and breadcrumbs.
5. Fry the cutlets until a delicious ruddy color over medium heat.

Cutlets from canned pink salmon

You will need:

• 240 g pink salmon,
• 2 eggs,
• bulb,

• 3 tbsp flour,
• parsley and dill,
• salt.

1. Transfer the fish to a deep bowl and mash with a fork. Chop the onion and herbs, beat the eggs, knead the minced meat, mix the ingredients properly! Add spices and salt to taste.
2. Now you need to add flour and knead the minced meat again.
3. Do not worry, the mass is quite liquid. You need to spread the minced meat on the pan with a spoon, like pancakes.
4. Fry them in vegetable oil on both sides until golden crisp, and you can serve with rice, vegetable puree or your favorite salad.

Spicy fish cutlets

You will need:

• 200 g pink salmon,
• 2 medium potatoes,
• bulb,
• 1 tbsp butter,
• garlic clove,
• Bay leaf,

• a pinch of ginger
• tsp turmeric,
• cardamom,
• hot chili,
• cinnamon,
• a pinch of sugar, salt.

1. Onions need to be chopped, potatoes cut into small slices. Fry the onion and garlic in oil, in a large frying pan (after all, we will mix all the ingredients on it), adding ginger. Add potato cubes there, fry minutes 5.
2. Mix canned fish, mashed with a fork, with vegetables. The remaining spices should be added gradually, first turmeric and bay leaf along with half a cup of water.
3. Cover the pan and simmer 20 minutes, remove the bay leaf, and now add a little cardamom.
4. Turn off the heat, mash the mass with a blender or crush, mixing in salt, sugar, chili pepper and cinnamon.
5. Formed cutlets roll in breadcrumbs, and then fry on both sides.

Canned fish cakes with rice

A feature of these cutlets will be that about they roll in cornmeal, the dish acquires interesting notes.

It will take:

• 200 g canned fish,
• 300 g rice
• 2 bulbs
• 2 eggs,

• 4 tbsp corn flour,
• vegetable oil,
• salt and pepper.

1. Put the rice to boil, and in the meantime, mash the fish with a fork or using a blender.
2. Brown the chopped onion in a frying pan.
3. Mix all the ingredients, carefully beat in the eggs, salt and pepper.
4. Form cutlets from minced meat, roll in cornmeal and fry until golden brown in oil.

cooking secrets

To make canned fish meatballs even more delicious, use these tips, proven by many housewives:

• Add to minced meat for spiciness fried onion and black pepper, the fish "loves" this seasoning very much.
• To make the cutlets fluffy and airy, add pancake flour, wheat bran or semolina. The taste will only improve, the cutlets will become more tender!
• Almost any canned fish is suitable for making cutlets, but sprats have h pungent taste, and after frying, such meatballs acquire a bitter aftertaste.
• Minced meat will be tender and homogeneous if, before cooking, cool canned food.
• The same applies to the knife with which you will chop the fish. If you use a meat grinder, you need to rinse the knives ice water.
• You need to knead the minced meat with your hands, but not with a spoon, and then put it in the refrigerator for about half an hour.
• Minced lean fish can be flavored butter.
• If your cutlets have a lot of other ingredients, do not forget about the proportion: not less than 2/3 of the volume of the whole stuffing.
• It is better to sculpt cutlets with fingers moistened in water so that the minced meat does not stick to your hands and the cutlets turn out to be even and smooth.

And you can serve canned fish cakes with potatoes in any form, cereals (buckwheat or rice), baked vegetables and other favorite side dishes. Tomato, cheese and mushroom sauce goes well with this dish. Happy cooking and bon appetit!

In contact with

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.