How to make cutlets from canned saury. Canned meatballs

Canned saury cutlets with rice have probably been cooked by many of us. This is a hearty and tasty addition to any porridge, mashed potatoes and more. Cutlets are a snack on the road, at work or a picnic. They are easy to prepare and take very little time.

To prepare cutlets from canned saury with rice, take the following ingredients.

The composition of the cutlets includes rice. It can be taken in crushed form or whole grains. Before cooking, rinse the rice thoroughly in running water so that the water becomes clear. Pour water and send to the fire. Cook until done. All water must be absorbed. Let the cooked rice cool down a bit.

Open a can of canned saury, take out the fish pieces. Remove the spine. Mash well with a fork.

Peel the onion and cut into small pieces. Peel the garlic and mince with a garlic press. Add chopped onion and garlic to canned fish and mix.

Add boiled rice. Stir.

Beat the chicken egg, add salt, pepper, semolina. Stir and leave for 20-25 minutes.

Dial a portion of minced meat with a spoon, form a blank small size round shape and coat in breadcrumbs.

Heat the oil well in a frying pan. Lay the blanks. Fry over low heat until golden brown on both sides.

Cutlets from canned fish is an easy-to-make dish that is 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.

Peel the onion, chop finely, sauté 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, peel and finely chop 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 the rice cold water not necessary, because starch, which serves as a binder, is washed off.

Cut the hard cheese into small pieces of 2x2 cm. Free the onion from the husk, finely chop 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 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:
Content tin can put 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 it 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 meatballs from canned fish 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 keep it in the refrigerator for half an hour before frying;
• 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!

Irina Efimova

Fish cakes are also popular, as are meat dishes. For their preparation, you can use not only fresh fish, but also canned food. This dish has a number of advantages, it is both simplicity and ease of cooking.

In addition, such cutlets can be called budget option which means that everyone can afford them. To make the dish satisfying and keep its shape, you can use different cereals, vegetables and other products.

Recipe for canned saury cutlets with rice

From the available ingredients that are in almost every home, you can cook a delicious and at the same time simple dish. Let's start with the most easy option, which even a novice hostess can handle.

Ingredients:

• 1 can of saury;
• 0.5 st. cooked rice;
• 80 g of white bread;
• 0.5 st. milk;
• 2 eggs;
• a large onion;
• salt;
• pepper;
• spices;
• breadcrumbs for breading.

Cooking method:

1. The first thing to do is to separate the bread pulp from the crust and soak it in milk.
2. Open the jar and take out the fish, which should be mashed with a fork until a homogeneous mass is obtained.
3. Add boiled rice and mix well.
4. Cut the peeled onion into small cubes and add to the minced meat.
5. Put eggs, salt and spices there.
6. Mix everything well and only at the very end put soft bread.
7. Stir again and the stuffing is ready.
8. Pour oil into a frying pan and place it on the stove.
9. Form cutlets, roll them in breadcrumbs and place in hot oil.
10. Fry for 2 minutes. from each side.
11. If the heat treatment is long, then the cutlets will turn out very dry.
12. Place them on a plate lined with paper towels to remove excess fat.

Recipe for canned saury cutlets with rice and potatoes

Having a jar of canned food at home, you can quickly and easily prepare tasty dish, which can be safely served on the table to guests. It is suitable for various side dishes, for example, vegetables or mashed potatoes.

Ingredients:

• a can of saury;
• 100 g of pre-cooked rice;
• 3 potatoes;
• egg;
• breadcrumbs for breading;
• salt and pepper;
• frying oil.

Cooking method:

1. First, take care of the potatoes, which must be washed, put in a saucepan and pour hot water.
2. Put on the stove and boil until soft.
3. After that, cool and only then clean.
4. Cut boiled potatoes into medium sized cubes.
5. Drain the oil from the canned food, and put the fish on a plate, removing the bones from it.
6. Using a meat grinder or blender, beat the potatoes with rice and fish into a homogeneous mass.
7. Add egg, salt and pepper to it. Mix everything well.
8. Place a frying pan on the stove and heat the oil there.
9. Blind cutlets, roll them in breadcrumbs and fry in hot oil until golden on both sides.
10. After that, you can immediately serve the dish on the table.

Recipe for canned fish cutlets with semolina

Another version of the dish, in which we will use another cereal instead of rice. Manka makes the texture airy and very tender. To improve and diversify the taste, we suggest cooking with sauce. Both adults and children will like this dish.

Ingredients:

• a can of canned food;
• 0.5 teaspoon of soda;
• 3 eggs;
• 8 art. spoons of semolina;
• salt;
• pepper;
• ground paprika;
• bulb;
• laurel;
• 1 liter of water.

Sauce Ingredients:

• 3 onions;
• carrot;
• tomato paste.

Cooking method:

1. Open a can of canned food and take out the fish, and then mash it with a fork.
2. Put salt with spices and semolina to it.
3. Peel the onion and cut it into small cubes, then add to the minced meat.
4. Mix everything thoroughly and leave for 30 minutes.
5. During this time, the cereal will increase in size and fix the minced meat.
6. Now prepare the sauce for which clean the vegetables and cut them into small cubes.
7. First fry the onion in oil until translucent, then add the carrots and bring to a golden brown.
8. After that, put the tomato paste and simmer together for a few minutes.
9. Make small patties from minced meat. Keep in mind that during cooking they will increase in size several times.
10. Roll them in breadcrumbs and fry on both sides until golden brown.
11. Take a cauldron or a saucepan with a thick bottom and put the blanks there, and pour the sauce on top and pour in the water.
12. Put everything on the stove on a minimum fire and simmer for 20 minutes.
13. After the time has elapsed, the dish is ready to serve.

Recipe for savory fish cutlets

If you want to cook something original and spicy, then use this recipe. Such a dish, thanks to the use of various spices, is very fragrant. Serve with different spices if desired.

Ingredients:

• 200 g canned pink salmon;
• 2 potatoes;
• 1 st. a spoonful of butter;
• a clove of garlic;
• laurel;
• a pinch of sugar and ginger;
• 1 teaspoon of turmeric;
• cardamom seeds;
• chili powder;
• a little cinnamon;
• salt;
• breadcrumbs for breading.

Cooking method:

1. Chop the peeled onion as finely as possible.
2. Cut the peeled potatoes into slices, and pass the garlic through a press.
3. Take a large frying pan and heat vegetable oil there. Fry the onion and garlic on it, and then put the ginger.
4. The next step is to add potatoes. Fry everything together for 5 minutes.
5. Add the fish to the pan, which needs to be mashed with a fork.
6. Also put turmeric, laurel and 0.5 tbsp. water.
7. Simmer covered for 20 minutes, then remove bay and add cardamom.
8. After the time has elapsed, turn off the heat and grind the contents of the pan with a blender.
9. Add salt, sugar, chili and cinnamon.
10. Mix the mass well and blind the cutlets, which must be rolled in breadcrumbs.
11. Fry in hot oil on both sides until golden.

Canned fish cutlets with oatmeal

Cutlets for many people are a familiar dish, but if you make some amendments, you can significantly diversify and improve the taste. You can use different canned food, and the cereal will bring originality.

Ingredients:

• Egg;
• a can of canned food;
• bulb;
• 6 art. spoons of instant oatmeal;
• chopped dill;
• oil.

Cooking method:

1. Open the can and drain the oil.
2. Mash the fish with a fork, after removing the bones.
3. In a separate bowl, beat the egg well.
4. Cut the peeled onion into small cubes.
5. Combine all prepared ingredients together.
6. Add cereal and chopped dill, you can use dried herbs.
7. Stir well and leave for 20 minutes. During this time, the flakes will swell.
8. Heat oil in a frying pan, form cutlets and fry them on both sides until golden brown.

canned salmon patty recipe

Salmon is considered a delicacy, even if it is canned, which means that such a dish can be safely served for a holiday. In addition, few people will guess that cutlets are made from canned food. Prepared ingredients are enough for 4 servings.

Ingredients:

• 0.5 kg of potatoes;
• 440 g canned salmon;
• bulb;
• a couple of stalks of celery.
• 1 st. a spoonful of chopped dill and chopped lemon zest;
• 20 ml of lemon juice;
• 2 eggs;
• 40 ml of milk;
• 0.5 cups of flour;
• 2 cups of bread crumbs;
• oil.

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 fish and even different preservation methods greatly affect the taste of finished cutlets.

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. Minced meat can also be cooked 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

Ingredients:

Two medium potatoes;

200 grams of canned "Sardine" in oil;

Small bulb;

Large clove of garlic;

Quarter tsp. chopped ginger;

Two boxes of cardamom;

Two small bay leaves;

Turmeric;

Breadcrumbs;

A small pinch of "Chili" and cinnamon;

30 gr. natural oil or hardened cream.

Cooking method:

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 general principles, previously rolled in breadcrumbs.

Canned fish cutlets breaded in cornmeal

Ingredients:

Round-grain polished rice - 300 grams;

Two bulbs;

Fresh eggs - 2 pcs.;

One can of any canned fish in oil;

Corn flour.

Cooking method:

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 prepared 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

Ingredients:

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

Two st. l. decoys;

small carrot;

Two fresh eggs;

Potato - 3 medium tubers;

Cooking method:

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

Ingredients:

Polished millet (groats) - 200 gr.;

Canned food "Sardines in oil";

Two onion heads;

One egg;

Ground breadcrumbs for breading.

Cooking method:

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 to your liking table salt and, seasoning 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

Ingredients:

Canned fish in oil - 250 gr. jar;

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

One chicken egg;

Six small potatoes;

Bulb;

For breading "Crackers for fish dishes".

Cooking method:

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

Ingredients:

Bank "Pink salmon in oil";

Six spoons of semolina;

Two small onions;

Three tablespoons of thick tomato;

Two eggs;

50 gr. "Kostroma" cheese.

Cooking method:

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 big sheet foil and place for 10 minutes in an oven preheated to 190 degrees.

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

Ingredients:

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

200 gr. frozen crab semi-finished products;

Egg - 1 pc.;

For breading, white ground crackers;

A bunch of feathers from a young onion.

Cooking method:

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.

Ingredients:

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

Large head of white onion;

Medium sized carrot;

Egg;

Slightly more than half a glass of dry coarse rice.

Cooking method:

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 before adding it to the minced meat. vegetable fat.

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 in large numbers oils.

CANNED FISH CUTLETS

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

To prepare cutlets, mash canned fish with a fork.

Rice, potatoes pass through a meat grinder. Fry chopped onion in oil.

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

Formed cutlets roll in breadcrumbs; fry in oil.

Serve canned fish cutlets with vegetables.

CANNED FISH CUTLETS

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

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

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

Fry the formed cutlets in oil.

Canned fish cakes served with fried potatoes in mayonnaise sauce.

CANNED FISH CUTLETS WITH CARROT

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

Cooking stuffing for fish cutlets.

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

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

Roll molded fish cakes in breadcrumbs, fry in butter.

Canned cutlets with carrots served with tomato sauce.

CUTLETS FROM CANNED PINK

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

To prepare cutlets, boil the rice, drain the water.

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

Moisten your hands with oil, fashion cutlets, roll them in breadcrumbs and fry in butter.

Canned pink salmon cutlets served with fried potatoes.

QUICK CUTLETS FROM CANNED FISH

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

To prepare cutlets, fry finely chopped onion in oil.

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

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

Fried canned fish cutlets served with stewed potatoes.

CUTLETS FROM CANNED SAURY

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

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

Fry chopped onion in vegetable oil. Finely chop parsley greens. Boil rice until tender.

Mashed canned saury and cooked products salt, sprinkle with pepper, mix.

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

Decorate cutlets from canned saury with greens.

CANNED FISH CUTLETS WITH GREEN ONIONS

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

To prepare cutlets, pass canned fish and boiled washed rice through a meat grinder.

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

Formed cutlets roll in flour, fry in oil.

Canned cutlets with green onions served with mashed potatoes.

CANNED FISH CUTLETS WITH SOUR CREAM

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

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

Mash canned fish with a fork and mix with onions.

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

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

STEWED FISH CUTLETS

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

Preparation of minced meat for meatballs.

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

Formed cutlets roll in breadcrumbs, fry in oil.

Pour canned fish cutlets diluted in half a glass of water tomato paste, simmer covered for 10 minutes.

Stewed fish cutlets served with rice garnish.

CANNED FISH CUTLETS WITH POTATOES

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

Finely chopped onion fry in oil.

To prepare minced meat for cutlets, pass canned fish and potatoes through a meat grinder.

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

Roll molded cutlets in breadcrumbs; fry in oil.

For canned fish cutlets with potatoes, pick up the sauce.

CANNED TUNA CUTLETS

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

Cooking minced meat for cutlets.
Mash canned tuna with a fork.

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

Bake canned tuna cutlets like flour pancakes.

CANNED FISH MEATHERS

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

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

Roll molded meatballs in flour; fry in vegetable oil.

Put meatballs from canned fish in a saucepan, add sour cream, butter; simmer covered for 10 minutes.