Canned fish cutlets: it's just delicious. Canned fish cutlets: original recipes

Many are accustomed to treating canned food as camping food. But from them you can make real culinary masterpieces. Many recipes and admiring reviews on the network only confirm this fact. Therefore, if you are fed up with familiar dishes and want to surprise your household with something unusual, then do not forget to grab a can of canned fish from the shelf in the store.

How to choose?

The choice of canned fish is very wide. But often we buy a "pig in a poke". After all, we do not know anything about the content of these metal cans. The main criteria will be visual inspection and trust in the manufacturer. Besides:

• jars must be intact, dents and rust on the surface are not allowed;
• pay attention to the expiration date;
• it is better if the jar indicates that the fish in it is presented in the form of pieces;
• look at the composition (the ideal option would be to have only fish, sunflower oil and natural spices and salt in it) - the more various artificial flavors and additives are indicated there, the less useful the product will be in the end.

Preparation of ingredients

Despite the fact that there are very specific recipes for preparing a particular dish, no one forbids you to experiment. Here are a few secrets that you will need in the cooking process.

• Make sure the canned food is chilled before cooking. This will make it easier to work with them later. When crushed with a fork, all parts are evenly mixed, and you will get a uniform consistency.
• Don't make patties too big. If you try to turn them over in a pan, they can break.
• When preparing minced meat, make sure that the fish is finely chopped. So you will achieve uniformity of taste, and they will not fall apart.
• Semolina will help turn cutlets from any fish puree into a lush soufflé. Mix it with minced meat in advance so that it has time to swell.
• Onion lovers should thoroughly grind this spicy ingredient before adding it to the fish. Pieces that are too large are not the best indicator of a good dish.

Recipes

Making cutlets from canned fish is not difficult at all. Even a novice housewife can cope with such a task. The main thing is to buy a quality product in the nearest supermarket. Such fish is well suited for cutlets: pink salmon, pollock, sardines, tuna. If you find something more exotic on the shelves, then you can give free rein to your imagination and surprise your loved ones with an unusual combination. Do not forget that the final result will depend not only on the canned food used, but also on the additional ingredients. They can be rice, potatoes, semolina. Spices also play a big role. Their moderate amount, added to the dish, can favorably emphasize the taste of the fish.

Classical

Most often, when preparing any cutlets, housewives add bread to them. Due to this, the structure of the dish improves, it becomes less dense. This also affects the taste, which will be more tender.

So, for the preparation of canned cutlets according to the classic recipe, we need the following ingredients:

• canned food itself (you can choose according to your own taste) - one can will be quite enough to feed a family;
• a couple of chicken eggs;
• large bulb;
• milk (you can also take water, but it will taste better with milk);
• black bread or loaf - a couple of pieces;
• a mixture of peppers;
• breading (you can take crackers or use ordinary flour for this purpose).

As for the preparation itself, we will consider the whole process step by step.

• Step 1. Open the cans and crush them with a fork. You should not use a blender, as the fish is quite soft and you can overdo it, getting a puree. It will be much more pleasant to feel the taste of fish, while not bumping into bones and too large pieces.

• Step 2 Pour the bread with milk and let it brew. In a softened form, it will be much easier to mix with minced meat.

• Step 3 Boil eggs hard boiled. Some housewives add them raw. You can try either option. We will peel the finished eggs from the shell and finely chop (you can also use a fork).

• Step 4 We combine all our ingredients. Don't forget the onion, salt and pepper. Mix thoroughly. In all parts of minced meat, products should be present in approximately equal parts.

• Step 5 We form cutlets and roll them in breadcrumbs. Pour oil (sunflower) into a heated pan.

• Step 6 We fry our blanks until cooked. Since the canned food is already ready, it will take just a couple of minutes (on each side).

This dish can be served with almost any side dish. And the cooking method itself can vary at the request of the hostess. For example, if you are preparing them for children, then use a double boiler. This will help to avoid the appearance of harmful carcinogens in the dish.

with rice

For this recipe, we need the same ingredients as in the classic version. Only one new one is added - this is rice. It will need about one and a half cups (ready-made). This recipe is good because if you have some rice left from yesterday's dinner, then it can be used to prepare a new dish. If you cook fresh, then take the peeled one. Such rice will give us the gluten we need, which will not allow the cutlets to fall apart.

Next, we act according to an already familiar pattern. Drain the oil from canned food, remove the seeds (if any) and chop with a fork. For this recipe, haute cuisine professionals advise using raw eggs. Moreover, it will be nice if you beat the yolks and whites separately and add them to the minced meat. So it will acquire an airy texture.

Then add rice. If you just boiled it, then let it cool down a bit. Next come spices, chopped onion, salt. To give the cutlets a special flavor, you can add greens to your taste. Mix well and form cutlets, roll them in breadcrumbs and fry.

Don't turn on the big fire. This will cause the outside of the product to fry, but inside it will remain raw.

See the video below for how to cook canned fish patties with rice.

With semolina

One of the most popular recipes. Semolina can be added to almost any meatballs. Canned food options are no exception. Regardless of which semolina recipe you use, and in what quantities you need to add it, remember that it must be pre-prepared. To do this, you can mix it with minced meat and let it stand for a while or pour it with milk (if the amount is large).

For our recipe, we suggest taking the ingredients in the following proportions: about 200 grams of canned food and 1.5 cups of semolina. Of the additional ingredients, we still need a couple of eggs, pepper, salt, onion. If you do not like when the cutlets are fatty, then drain all the oil in advance. To do this, place them in a colander. We arm ourselves with a fork and crush the pieces of fish. Onions add tenderness to cutlets, but for this you need to chop it finely. You can also use a blender. Next - we break the eggs into minced meat, combine them with semolina, salt and spices. Let stand so that the semolina softens. If you cook for children, then cutlets can be given funny shapes.

But be sure to sprinkle them with breadcrumbs. Fry over medium heat on both sides.

For information on how to cook cutlets with semolina, see the video below.

The advantage of this dish is not only that the cutlets are very tasty, but also in its versatility. You can safely offer it to the smallest tasters, take it with you on a picnic, and even use it as a main dish for a family dinner.

with potatoes

Potatoes can be not only an excellent side dish, but also a full-fledged ingredient in the stuffing itself. In the recipe with potatoes, we will allow ourselves to experiment with spices to give the dish an interesting taste and aroma. We will need:

• a can of canned fish (pink salmon);
• a couple of potatoes;
• garlic;
• cinnamon;
• cardamom;
• Bay leaf;
• ginger (one pinch);
• turmeric;
• chilli;
• sugar and salt.

Try to remember the order of adding spices, as the final taste of the cutlets will depend on this. So, put the pan on the fire, add oil and fry the onion and garlic. Next, cut the potatoes into pieces and send them raw to the pan. Our first spice is ginger. We fry everything for 5 minutes. Pour half a cup of water and add the next batch of spices: turmeric and bay leaf. We add the mashed fish at the same stage.

Now you can rest while everything is stewed (20 minutes). The fire must be moderate. Open the lid, remove the bay leaf and add a small amount of cardamom. Remove from heat, stir and chop with a crusher. It remains to add salt, chili pepper and cinnamon. Our savory minced meat is ready. There is nothing original in the process of roasting cutlets. Form, put in a pan and wait until golden brown on both sides.

If you want to cook fish cakes for the holiday table, then use salmon. This noble fish goes well with potatoes. At the same time, you can leave the traditional spices (salt, pepper) so as not to override the taste of the fish. None of the guests will even guess that you used canned salmon.

With oatmeal

To make cutlets tender and tasty, use instant oatmeal. They will reduce the cooking time. If these are not available, then you can get by with the usual ones, but they will need to be pre-soaked in warm boiled water. The recipe for making fish cakes with oatmeal is very simple. But the taste will surprise you and your family. After all, even a familiar dish can be given interesting notes due to new ingredients.

As with all the recipes discussed above, a jar of canned fish will be needed for cooking. Open, remove the bones, crush. Further, everything is just as simple. Mix fish with chopped onion and beaten egg. We fall asleep 6 tbsp. l. flakes and chopped dill (you can also use the dried version). It remains to salt and season with pepper. Despite the fact that we took instant cereal, they need to be given time to swell. Therefore, leave the minced meat for 20 minutes. Now you can heat the pan and fry the formed cutlets.

with buckwheat

A huge plus of canned fish cutlets is the ability to combine them with various cereals. We have already considered the option with rice. But the choice is not limited to this cereal. It is quite possible to use buckwheat, and grain, and even pearl barley. Thus, we get a two-in-one dish. This will be both a side dish and the cutlets themselves. To keep your plate from looking empty, add fresh chopped vegetables as a full-fledged side dish - a great option for those who follow their figure.

To make the dish even more dietary, try baking cutlets in the oven. You can try to cook them in a double boiler. To give the crust an appetizing ruddy lightly fry in a small amount of oil. If the pan allows (food does not burn), you can do without it.

So, we take a glass of boiled buckwheat. You don’t even need to salt it, since canned food is already salty. We recommend using sardines for this recipe (although other canned foods will work). Add it to the chopped fish (you will also need one jar). Saute carrots, onions in a frying pan and spread in minced meat. Next - a line of eggs (2 pcs.), Spices, salt. Our stuffing is completely ready. It remains only to form neat cutlets, roll in breading and fry.

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 bulbs;

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.

I remember that we fried such canned fish cutlets back in our student years - at that time not a single feast in the hostel could do without them. Many years have passed since that time, and a couple of weeks ago my husband reminded me of them - they treated him to saury cutlets at work, my husband liked it, wanted me to cook such cutlets for him. It was then that I remembered my wonderful student years, I had to remember the recipe too - I modified it a little, read about boiled potatoes on the Internet.
My husband really liked the fish cakes I prepared from canned saury in oil, now he asks for such often - and I'm glad, because no expensive components are needed to cook them. It turns out such cutlets of an economy class, but very tasty and juicy, while they do not fall apart, but they taste very pleasant and tender. I recommend everyone to try this option and bring variety to the daily diet.
What to cook fish cutlets from saury, I choose a fish from the Yuzhmorrybflot trademark - it has been checked repeatedly, these canned food are the most delicious.

I spread the contents of the jar in a deep salad bowl, knead the saury thoroughly with a fork.

I boil the rice until cooked in salted water, boiled I get about a glass of it - just as much as you need for a jar of saury.
I boil the potatoes in their skins, then peel them and rub them on a fine grater - together with the eggs, they will wash the cutlets not to crawl.
I peel the onion and fry it until slightly golden.

All components that have undergone heat treatment must be allowed to cool.

Then add potatoes, rice, a chicken egg (or even better to take a couple), finely chopped parsley, salt and ground black pepper to taste in a container with chopped saury.

Gently mix all the ingredients - the result is a kind of minced fish.

If it is a little watery, send it for 20-30 minutes in the refrigerator.
We are starting to form cutlets - I do not advise you to make them huge, because in the process of frying they will crack and even fall apart a little. We form cutlets of medium size, each of them must be rolled in breadcrumbs.

In principle, if there are no crackers, then you can use ordinary flour, but after the flour the pan will start to smoke, in general, the first option is better.
Fry cutlets from canned saury in sunflower oil on one side until golden brown. Then carefully turn them over to another and bring them to readiness. The process of frying such cutlets is not particularly long, because all their components are already ready for use.

These are such ruddy and appetizing cutlets from saury that I got - inside they are very juicy, and the taste is just delicious. From one canned saury, about 12 cutlets are obtained - 2 cutlets did not live up to the photo shoot, which my little son ate with appetite.

It is better to serve saury fish cutlets warm; any salad is suitable as a side dish.
Bon appetit!

Cooking time: PT00H30M 30 min.

Today we are preparing canned fish cutlets with semolina. Prepare canned fish cutlets a pleasure, because it is simple, affordable and most importantly fast. cooked fish cakes according to our recipe, they turn out juicy, fragrant and.

Canned sardine cutlets

5 of 1 reviews

Canned fish cutlets with semolina

Canned fish cutlets

Type of dish: Fish dishes

Cuisine: Russian

Ingredients

• Sardines or any fish - 1 can
• chicken egg - 2 pcs.,
• semolina - 1 tbsp.,
• mayonnaise or sour cream - 2 tbsp. l.,
• onion - 1 pc.,
• salt.

Cooking

1. Drain the liquid from the jar, put the fish in a bowl.
2. Mash the canned fish with a fork, add semolina and mix.
3. Finely chop the onion and add to the minced fish.
4. Then, add chicken eggs, mayonnaise or sour cream and salt to taste. To stir thoroughly.
5. At your request, you can add any chopped greens: dill, parsley.
6. To swell the semolina, let the minced fish stand for 20 minutes.
7. Next, form cutlets and breaded in flour or breadcrumbs.
8. Fry fish cutlets in vegetable oil, on both sides until cooked.

Notes

Fish cutlets, after frying, can be stewed for five minutes. Add 3 tablespoons of water, cover with a lid and lower the heat slightly.

Bon appetit!

Canned fish cutlets with semolina

Today we are preparing canned fish cutlets with semolina. Cooking canned fish cutlets is a pleasure, because it is simple, affordable and, most importantly, fast. Cooked fish cakes according to our recipe are juicy, fragrant and very tasty. Canned sardine cutlets 5 from 1 reviews Canned fish cutlets with semolina Print Canned fish cutlets Author: Povarenok Dish type: Fish dishes Cuisine: Russian Ingredients Sardines or any fish - 1 can, chicken egg - 2 pcs., semolina - 1 tbsp., mayonnaise or sour cream - 2 tbsp. l., onion - 1 pc., salt. Preparation Drain from jar…

You can diversify the menu and please your loved ones with simple and healthy fish cakes. And from canned fish, you can very inexpensively organize this delicious dish. With sufficient experience, it may well become a "crown". Another plus is its speed, if canned fish is at hand, you can organize an amazing dinner in half an hour.

Here are a few recipes for cooking canned fish cutlets with illustrative photos for the housewives.

Quick Recipe

The advantage of recipes for canned fish cutlets is the speed of their preparation. The fastest of them will take literally 15-25 minutes. time. Fish cakes can be eaten both hot and cold.

Chop the onion and send to the pan to sauté - no more than 5 minutes. Open a can of canned food, drain the oil, mash the contents, removing, if present, large bones.

Add onion from the pan, oatmeal, eggs to the fish. Salt and pepper everything, mix well. Having formed cutlets of small size and, having rolled in breadcrumbs, send to a frying pan heated with oil.

Fry on both sides and send the finished dish to a plate.

Canned fish cutlets with carrots

For variety and reduce the calorie content of the dish, you can add various vegetables to canned fish cakes. Cutlets with carrots are very tasty. For those who count calories, it is better to replace canned fish in oil with the same, but in their own juice.

Ingredients:

• canned fish (tuna, saury, sardine, pollock, etc.) - 1 can (240 g);
• onion - 1 small or 1/2 pc. large head;
• carrot - 1 medium-sized root vegetable;
• egg - 1 pc.;
• rice (groats) - 110 gr.;
• allspice, dried herbs, salt - optional.
• vegetable oil - 1 or 2 table. spoons;
• breading (breadcrumbs).

Cooking time - 35 minutes.

Calorie content - 182 kcal / 100 g.

Send rice to boil on the stove. At this time, grate the carrots on a grater, finely chop the onion or also chop on a grater. Open a can of canned food, drain the oil, separate the fish from large bones (if necessary) and put in a bowl.

There also add onions with carrots, boiled rice. Grind with a blender or fork, break the egg and add spices. Then mix everything thoroughly. Pour oil into the pan and put it on fire to warm up, form cutlets from the cutlet mass, and, having rolled them in breading, send them to the pan.

Place canned fish cutlets with carrots fried on both sides on a plate.

Canned fish cutlets with rice and potatoes

Delicious and satisfying cutlets are obtained from canned fish with potatoes and rice. Stewed vegetables are perfect as a side dish for this dish. You can take any canned food. This recipe uses saury.

Ingredients:

• saury canned in oil - 1 jar (240 g);
• potatoes - 4 pcs. medium size;
• rice (groats) - 110 g;
• breading (breadcrumbs);
• salt, dried herbs and black pepper - optional.
• vegetable oil - 1 or 2 tbsp. spoons (for frying).

Calorie content - 217 kcal / 100 g.

Now let's look at how canned fish cakes with rice and potatoes are prepared. So, wash the potatoes, peel them, put them in a pot of water and send them to the stove to cook. Along the way, we put a saucepan of water with rice on the stove - the rice must be boiled.

At this time, open the jar of saury, remove the saury from the oil, remove the bones and put the fish in a deep bowl. Boiled rice and boiled potatoes, which are preferably pre-cut into small cubes, also go there.

Then grind everything with a fork or with a blender. Then pepper and salt everything, add herbs. Mix well and form medium-sized cutlets from the finished mass.

After, heat the frying pan with oil, roll the cutlets in breadcrumbs, fry until a soft golden crust forms on both sides.

Canned Sardine Cutlets with Rice

Rice is considered a traditional side dish for fish cutlets, but since these cutlets already contain rice, it would be best to serve them with vegetables or mashed potatoes.

Ingredients:

• sardine, canned in oil - 1 can (per 240 g);
• bulb - 1 pc. (medium-sized);
• rice - 110 gr.;
• potatoes - 1 pc.;
• oil (for frying) - 1 or 2 table. spoons;
• allspice, salt - optional.

Cooking time - 35-40 minutes.

Calorie content - 205 kcal / 100 g.

Put the rice with water on the fire to boil, also put the potatoes to boil.

Clean and finely chop the onion.

Open sardines, remove from oil. Transfer the fish pieces to a deep cup, removing large bones in advance.

After the rice is boiled, add it to the fish, put the chopped onion there and grind everything with a fork or a blender.

Add grated boiled potatoes to the resulting mass, then pepper and salt, mix well and form cutlets.

Put the frying pan on the stove, pour oil into it and send the cutlets to fry on it, having previously rolled them in breadcrumbs.

Browned on both sides, browned canned sardine fish cakes with rice, remove from the pan.

Bon appetit!

Cutlets from canned pink salmon with semolina

For this recipe, you can take pink salmon in its own juice, or you can take canned pink salmon in oil - cutlets from such a fish will be more juicy. On the other hand, the calorie content of such a dish will be higher.

Ingredients:

• canned pink salmon (natural) - 1 jar;
• bulb - 1 pc. small size;
• semolina - 130-180 g;
• egg - 2 pieces;
• breading (breadcrumbs);
• vegetable oil - 1-2 tbsp. spoons (for frying);
• pepper, salt - to taste.

Cooking time - 40 minutes.

Calorie content - 192 kcal / 100 g.

Peel and chop the onion - with a knife or on a grater. Open canned food, drain oil. Remove large bones, if necessary, and place the fish in a deep bowl. Add onions, semolina, add eggs.

Mix everything, grind with a blender or a fork, leave for half an hour so that the semolina swells. From the resulting mass, form cutlets, roll them in breading. Pour oil into a frying pan, heat up and put semi-finished products on it.

Fry cutlets on both sides until golden brown. Canned salmon cutlets with semolina are ready to serve!

Tips for beginner cooks

Any dish, even as simple as canned fish cakes, has its own subtleties of preparation. Here are a few nuances that may be useful to those who have never cooked them:

1. When chopping fish with additives (potatoes, rice) in a bowl, it is better to use a blender - you will get more tender and airy cutlets, in addition, it will not require such effort and time as chopping with a fork;
2. Cutlets can not only be fried, but also baked in the oven, so they will have less oil and more vitamins;
3. A more delicate taste of cutlets is obtained if the egg is not broken into a cutlet mass, but pre-beaten in a separate cup. Do not beat it to a state of foam, the main thing is that the protein and yolk are mixed;
4. When forming cutlets, so that the mass does not stick to the hands, it is recommended to periodically lower them into a cup of cold water;
5. It is better to drain the oil from canned fish not to throw away, but into a separate bowl - it can be added to the total mass if it turned out to be very dry and dense;
6. If the onion did not manage to be cut finely enough, you can send it for 5 minutes to sauté in a pan. Then it will become softer, easily crushed as part of the cutlet mass;
7. Instead of breadcrumbs, flour or semolina is perfect for breading. They can also be added to the cutlet mass if it turned out to be watery and the cutlets are poorly formed.

You can also prepare a simple sauce for canned fish cutlets - sour cream or with tomato paste. Households will surely appreciate delicious fish cutlets, and the housewives will definitely like the speed and simplicity of making them from canned fish.