Canned fish cutlets with semolina. Step-by-step recipes: how to cook canned fish cutlets

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

Ingredients:

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

How to cook canned fish patties with rice

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

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

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

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

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

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

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

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

Serve hot with vegetables and/or your favorite sauce. Enjoy your meal!

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 cakes from canned food will not fall apart and will be easily fashioned if you add raw eggs.

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 butter 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 into it. Sprinkle with ginger and saute lightly.

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

3. After another five minutes, put the pieces in the vegetables canned fish, laurel. 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 until a delicate golden color. vegetable oil chopped onion. 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 an egg into minced meat, flavor ground pepper, salt to taste and knead gently. If the rice was not washed after boiling, the egg can be omitted.

4. Prying with a spoon minced fish, 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 into vegetable mix eggs. 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, 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

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 pour tomato sauce cutlets so that they are only slightly covered with 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

Ingredients:

"Tuna with the addition of oil, in own juice» - 1 bank;

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. Crab sticks just slightly thaw and grate into large crumbs. You can grind them with a blender.

2. From a can with canned tuna drain the liquid 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 wrote term papers in culinary technical schools on them and diversified them 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. Sauté 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.

Don't make big 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.

Delicious and hearty canned sardine cutlets with rice will not leave you indifferent. This is a great full lunch or dinner for the whole family. Preparing them is quick and easy. Products are quite affordable for each of us. If you need to feed your family quickly and satisfyingly, then you will like our recipe.

To prepare canned sardine patties with rice and potatoes, use these products.

Rinse rice and boil until tender. Cool down.

Boil the potatoes in their skins in salted water. Cool, peel, grate on a medium grater. Add to cooked rice.

Drain the liquid from the canned food, mash the fish with a fork, remove large bones. Add to plate chicken eggs, crushed canned food. Mix thoroughly. Season with salt and ground pepper. You can use seasoning for fish.

Heat oil in a frying pan. From the mass, form cutlets of the desired shape. Lay on hot pan. Fry on both sides until golden brown over low heat. Place cooked patties on paper towels to remove excess oil.

Serve canned sardine patties with rice and potatoes at the table with fresh vegetables and spicy herbs.

Enjoy your meal!

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 this recipe you will like it.

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, transfer the onion 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 independent dish and can be served with any side dish.

Enjoy your meal!

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

We offer to cook canned fish cakes with semolina and another option - with buckwheat. All products for cooking are not expensive. You can always find them on store shelves. And the food itself comes out almost "penny" in price. But you can feed them to the whole family!

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

Used for cooking the usual way- frying in a pan with oil. But, if desired, you can make cutlets for a couple or using a slow cooker. Choose the option that is more convenient for you.

Canned fish cutlets with semolina

Cutlets with semolina based on canned fish in oil come out soft and tender. This is a great option for baby food. Suitable dish for a family dinner, a light snack or even a summer picnic. A plate with such fragrant cutlets can even decorate a festive table.

Taste Info Second fish dishes

Ingredients

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

How to cook delicious canned fish cutlets

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

Immediately pour dry semolina to the fish. Mix well.

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

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

Mix thoroughly. The dough for cutlets should come out. In order for the grains of semolina to swell well, leave the mass on the table. A quarter of an hour is enough. Only at this time cover the bowl with a lid or bag.

Let the skillet with oil heat up. At this time, take the dough with a tablespoon. Do not be afraid if it is a little watery - the cutlets will come out juicier. Form a round, slightly flattened semi-finished product. Soak your hands in cold water to keep the dough from sticking to your hands. Bread blanks in flour. If you have on hand breadcrumbs, you can take them for cooking. Immediately lay out the molded semi-finished products on hot pan With butter.

Fry until a browned crust appears on the underside. This will happen quickly - literally in 2-3 minutes. Then turn each patty over. Use slightly less than moderate heat for cooking.

If you do not want to use a lot of oil for frying, you can stew the products a little. To do this, pour 3-4 tablespoons of boiled hot water or broth. Use fish or vegetable. When the liquid has evaporated, let the products fry a little more for a ruddy color. And the dish will be ready.

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

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Canned fish cutlets with buckwheat

Another option for a tasty and quick meal is fish cakes from canned Sardines. The recipe itself doesn't take long. But you need to have already cooked buckwheat on hand. It’s great if you have left the cereal from the previous day. Such cutlets are obtained two in one - both the main course and the side dish. That's why the best addition to the meal there will be cutting of fresh vegetables and herbs.

Buckwheat, if desired, can be completely replaced with any other. For example, take rice, barley or millet. But these products should also be pre-cooked until soft.

Ingredients:

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

Cooking:

Since cutlets with buckwheat will be cooked quickly, it is better to pre-fry the vegetables for them. Peel and rinse half of the onion. Cut it smaller. With a spoonful of oil, sauté in a pan until lightly browned.

Grate carrots after cleaning and washing. Add to onion. Saute vegetables until soft. If desired, add any other vegetables to the saute - sweet bell pepper, garlic, zucchini or a little pumpkin. It is better not to cut the ingredients, but to grate them.

Take the sardines out of the jar. Drain the oil. Break the pieces with a spatula until homogeneous mass. If there are bones, it is better to take them out.

Add pre-boiled buckwheat, browned vegetables. Beat in an egg.

Sprinkle flour.

Season with salt and pepper. Dried can also be used to taste. spices- one type or in the collection. Mix well so that the spices are distributed evenly.

Arm yourself with a regular tablespoon or ice cream scoop. This will make the patties the same size. Take the dough with a spoon. Form the product in your hands. Dip in breadcrumbs. Instead of the usual breading, you can take ground oats, nut crumbs, or even sesame seeds. Now put in a hot skillet with oil. Fry until golden brown.

Flip. Two more minutes and the dish will be ready.

Canned fish cakes "Sardines" with buckwheat are ready! Serve them immediately to the table while they are hot. In addition, take fresh vegetables and spicy parsley. Enjoy your meal!