How to cook cutlets from canned fish with rice, step-by-step recipe with photos. Cooking cutlets from canned fish

17.10.2019

Cutlets, meatballs, meatballs - a real “classic of the genre” for women who have little time for household And big family. Meat products like these are noticeably ahead of their fish “brothers” at the finish line to our stomach. The point, by and large, is not the price, although it is there too: fresh fish is quite expensive, and some of its varieties simply “bite” in terms of cost. Cutting fish is so labor-intensive that due to lack of time we turn our attention back to the meat. But there is an alternative to dishes made from whole fish or fillet (which, by the way, is also not cheap) - these are cutlets from canned fish!

Any housewife with a very modest budget can prepare them; no serious cooking skills are required. You can choose many types of side dishes for these cutlets; they go well with fresh salads and pickles. Minimum costs, very little effort - and on the family table there will be fragrant, tasty and healthy dish.

Myths and truth about the dangers and benefits of canned fish cutlets

1. “Long-lasting” semi-finished products are dangerous, they can cause poisoning

You can end up in the hospital with food poisoning by eating even an apple just picked from the tree, if you don’t wash it. You need to buy canned food in large malls, where storage conditions are observed, and carefully look at the expiration date, then there will be no stomach problems.

2. Such cutlets have no calories, are not juicy, and the taste leaves much to be desired.

3. In cutlets from canned fish There are no useful substances at all, there are zero vitamins

Not otherwise, competitors - producers of stewed meat are spreading such rumors! Jokes aside, canned fish contains chromium, fluorine, iodine, and calcium. Even such “ignoble” fish as sprat, when canned, contain a large amount of vitamin D. “More noble” fish, for example, tuna, contain a lot of fatty acids and potassium.

4. Such dishes are not recommended for hypertensive patients, pregnant or lactating women, or those suffering from kidney and liver diseases.

IN large quantities even boiled fresh meat is harmful, you know! During one experiment, when a monkey was fed only boiled beef (and was also given water to drink), the animal died a week later... If consumed in moderation, any properly prepared product will not cause harm. Yes, hypertensive patients and people with kidney and liver problems should not indulge in any canned food, but sometimes you can diversify your diet. There is only one strict contraindication for pregnant and lactating women: they are strictly prohibited from eating canned tuna. Mercury accumulates in the meat and bones of this fish, which is not destroyed after heat treatment. The percentage of mercury in tuna is insignificant, but it can be dangerous for a newborn or fetus.

Simple popular recipes for canned fish cutlets

Which fish should you choose to make the dish tasty and healthy? We immediately exclude jars that have the words “in tomato” on them; choose only fish in oil or in own juice. Also, you should not use canned fish as a basis for the dish, where the fish is in a spicy sauce with a lot of spices. The preferred varieties are saury, tuna, and sardines. Mackerel and pike will make good cutlets. Cod, hake, catfish - such canned food is rare, but they also make a tasty lunch. Simple “budget” additives will help diversify the menu: by combining the ingredients, you can prepare dishes completely different in taste.

Tuna cutlets breaded with semolina

You will need:

tuna in oil or its own juice, a can of net weight 200 g;
one raw egg;
a couple of slices of daily allowance white bread;
several sprigs of parsley;
pepper, salt;
one small onion, one clove of garlic;
two or three tablespoons of semolina, vegetable oil for frying.

Drain the oil or juice from the jar into a separate bowl (may be needed). Remove the spine from the tuna pieces, leave the small bones, and thoroughly mash the fish with a fork. Moisten the bread (it should be slightly stale) with boiled cold water, squeeze out. Grind the onion and garlic in a blender until smooth, tear off the leaves of the parsley and chop finely. Mix everything listed above thoroughly in a deep bowl, adding a raw egg. Pepper and salt must be added carefully, periodically tasting the minced meat, because they are already in the canned food. If the mass turns out to be dry, add (a little) juice or oil, which was drained at the beginning. With a wet hand, take a portion of minced meat, form a cutlet, roll it in semolina and place it in a frying pan that is not very hot. Fry the semolina on both sides until golden brown.

Meatball cutlets with canned fish rice

one medium can (200 g) of tuna, saury, sardines;
1/3 cup round rice;
greens - a little parsley and cilantro;
medium sized onion;
one raw egg;
pepper and salt to taste, vegetable oil for frying.

Pour the juice out of the jar, take out the fish and, having selected the spine bones, turn the rest into mush with a fork. We also throw away the tails, if there are any. The rice is pre-cooked and washed with cold water. It is round rice that is preferable: it is more sticky than long grains, and with it the meatballs will not fall apart. Finely chop the parsley and cilantro (leaves). Chop the onion very finely and fry lightly until golden brown. Mix everything (don't forget to add the egg), add salt if necessary, add a little pepper. With a damp hand, form round meatballs and place in a frying pan with heated oil. These meatballs do not fry for long; as soon as the rice begins to turn golden, turn it over. It would be a good idea, when both sides are fried, to cover the frying pan with a lid and simmer everything for a few minutes over low heat.

Canned fish cutlets with added millet

Required products:

any canned fish in its own juice (a can with a product weight of 200 g);
half a glass of millet;
two raw eggs;
small onion;
a tablespoon of mayonnaise;
parsley or dill (to the chef’s taste);
salt pepper;
vegetable oil;
flour (for dredging).

The millet is brewed with boiling water overnight, the water is drained in the morning, the millet is washed well, refilled with hot water and cooked until it swells. Millet is a capricious product, it takes a long time to cook and during the cooking process it sticks to the bottom of the pan, and brewing it overnight will allow you to cook it much faster and will not stick. We deal with fish according to the standard scheme: we take the pieces out of the jar, free them from the vertebral bones, tear off the tails, and chop them with a fork. Finely chop the onion and fry until transparent. Not everyone likes dill in cutlets, especially fish ones (it gives a non-standard aroma and taste): we cut the dill, if you choose it, or parsley. Cooked millet, chopped fish mass, herbs, onions, mayonnaise - mix everything in a deep bowl, adding two eggs. Two, because millet, even boiled, is a bit dry - it’s difficult to “grab” with minced fish. Don’t forget to add salt and pepper to your taste while stirring. Form cutlets, roll in flour, fry on both sides vegetable oil.

Delicious patties from canned pink salmon

Required Products:

medium can of canned pink salmon;
one onion;
one medium sized raw potato;
two or three slices of stale white bread;
a couple of sprigs of cilantro, the same amount of parsley;
one raw egg;
pepper and salt;
vinegar (preferably wine);
breadcrumbs, butter.

Now we need a meat grinder. If the pink salmon is not a fillet, we don’t remove the bones and put everything through a meat grinder. We do the same with onions and raw potatoes. We soak the dry bread in water, let it dry, and also grind it in a meat grinder. Stirring and tasting the mixture periodically, add salt and pepper, adding an egg. A few drops of wine vinegar are diluted in a tablespoon of water, add the solution to the minced meat and mix again. Formed into round balls with a damp hand, roll them in breadcrumbs. Fry the future yummy over medium heat, in pre-melted butter, until the crackers are golden brown.

What side dishes and sauces are suitable for canned fish cutlets?

A side dish is an important component of a dish, and canned fish has special requirements; not every side dish goes well with them. What to choose and how to cook in order to highlight the delicate and original taste of our cutlets?

Mashed potatoes. Generously flavored with butter, without lumps, it is perfect for canned fish products.
Boiled whole potatoes, sprinkled with finely chopped dill and fried onions. These potatoes will go well with any main dish, not only fish cutlets.
Pasta. If the dish is prepared in portions, it is good to take spaghetti pasta, they are placed in a “nest”, cutlets are placed in the center - it will look original and beautiful.
Green salad leaves, fresh vegetables. From this you can not only make a side dish, but also decorate the dish nicely.
Rice. It is better to use long-grained one: it does not stick together and looks aesthetically pleasing on the plate.
Mamalyga (porridge made from corn flour). An unusual additive, but it goes well with fish (and canned fish too).

Don't forget about the sauces! The following go well with our cutlets:

mayonnaise or mayonnaise sauce, especially good with pickled cucumbers and dill;
soy sauce : it has a harsh taste and smell, you need to add it to any food carefully, but it goes wonderfully with fish and “reveals” its taste.
pomegranate sauce(narsharab); like soy, it has a strong original aroma and special taste, but goes well with any fish.

These are not all the recipes that will surprise your family and guests with unusual, delicious dish from banal canned fish. You can steam the cutlets, stew them in tomato sauce, or even make a casserole. The culinary imagination is limited only by the choice of products: experiments can bring unexpected results and delight loved ones with new non-standard dishes.

Fish cutlets are not only tasty, but also a healthy dish that can be enjoyed even by those who are watching their weight. Indeed, unlike their meat counterparts, such products are much less caloric, but at the same time quite filling. To prepare this dish, minced meat is usually used, but there is another method, which not everyone knows about. In order to make delicious cutlets, you can also use canned fish. The main advantage of such a replacement is simplicity, accessibility and convenience. Even an inexperienced cook can handle cutlets from canned fish, because the cooking process is very quick and easy. The dish turns out very tender, juicy and simply melts in your mouth. Try making cutlets from canned saury and you will see for yourself. Tasty and aromatic a fish dish Everyone will definitely like it, even the smallest members of your family. A step-by-step recipe will help you prepare unusual cutlets without any difficulty.

In the first recipe we cook delicious cutlets in a frying pan of canned saury with rice.

Taste Info Second courses of fish

Ingredients

Canned fish “Saury in oil” - 1 can;
Onion – 1 pc.;
Rice – 120 g;
Egg – 1 pc.;
Garlic – 1 clove;
Flour – 3-4 tbsp;
Breadcrumbs – 100-150 g;
Vegetable oil for frying.

How to cook canned saury cutlets with rice

To prepare tender fish cutlets, you first need to prepare the grain. Rinse the rice thoroughly in several waters until the liquid becomes clear. This is done in order to remove starch that forms on the surface of the grains. If the rice is not washed, then after cooking, a sticky mass will form. Place the cereal in boiling, salted water and cook until tender. Cool the cooked rice.

Open a can of canned saury, take out the fish pieces and place them in a separate bowl. Remove large bones and mash the fillet thoroughly with a fork. You should get a homogeneous paste.

Peel the medium onion, rinse and cut into small cubes. Garlic should also be peeled, washed and passed through a press. Add chopped vegetables to saury.

Add cooled boiled rice to the fish mixture.

Mix all ingredients thoroughly. Then beat in the egg, add flour, salt and pepper to taste.

Mix the resulting minced fish thoroughly. If it seems that the mass is not juicy enough, add a little oil left over from the canned food.

Place breadcrumbs in a convenient bowl. Wet your hands with water, take a small handful of minced meat and form a round patty. Roll the workpiece on all sides in breadcrumbs. Do this with all the minced meat.

Pour vegetable oil, preferably odorless, into a frying pan and heat it well. Place the pieces there and fry over medium heat on both sides until golden brown.

Place the finished cutlets on a paper towel to remove excess oil.

Fried cutlets from canned saury with rice are completely ready. Serve hot or warm, place on a plate and garnish with herbs. Fresh vegetables, mashed potatoes, pasta, and mayonnaise-based sauces go perfectly with fish cutlets. Bon appetit!

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Canned saury cutlets with semolina

Semolina, present in the minced meat, gives the finished cutlets fluffiness and additional juiciness. It's all about the ability of semolina to absorb moisture inside the cutlets and retain it. This way, not a single drop of juice will remain in the pan. Cutlets with semolina from canned saury turn out tender, juicy and incredibly appetizing! Try preparing this dish using a simple step-by-step recipe and treat your loved ones. No one will remain indifferent!

Ingredients:

Canned fish “Saury in oil” - 2 cans;
Semolina – 2 tbsp;
Mayonnaise – 4 tbsp;
Eggs – 4 pcs.;
Onion – 2 pcs.;
Salt, ground black pepper - to taste;
Breadcrumbs – 150-200 g;
Vegetable oil for frying.

Preparation

Open the can of saury and drain the liquid. Place the fish fillet in a deep bowl, remove large bones and mash with a fork. Add 2 tbsp to the resulting gruel. semolina and mix well.
Onion, medium size, peel, rinse and finely chop. Beat the eggs into the fish mass and mix. Add chopped onion, mayonnaise, pepper and salt there, depending on your taste. If desired, add garlic, passed through a press or chopped, fresh dill or parsley. If there is no mayonnaise, replace it with sour cream or any white sauce. Mix the mixture thoroughly, cover with a towel and leave for half an hour for the semolina to swell.
Place breadcrumbs on a plate. You can use flour instead pure form or mixed with semolina, 1:1. Pour vegetable oil into a frying pan and heat it well. Wet your hands with water, take some minced fish and form a small patty. Bread the product in breadcrumbs or flour and place in a frying pan. Do this with all the minced meat. Fry the cutlets over low heat on both sides until golden brown.
Place finished products on a paper napkin to remove excess fat.
Serve delicious, hot saury cutlets with semolina, garnished with fresh vegetables and herbs. Bon appetit!

Note to the owner:

Cutlets can be prepared from any canned fish: saury, sardines, tuna, pink salmon, etc.
After frying, the cutlets can be stewed a little. Then they will turn out more tender and soft. Transfer the finished products into a saucepan, add 50 g of water, cover with a lid and simmer over low heat for 5-10 minutes.
Fish cutlets can also be cooked in the oven. Grease a baking tray with a small amount of vegetable oil and place the pieces on it. Place in an oven preheated to 200° for 20-30 minutes. Shortly before readiness, you can sprinkle the products with grated cheese.

To feed your household a tasty and satisfying dinner, you don’t have to stand at the stove for a long time and use expensive products. You can make cutlets from canned fish, which every housewife has in the refrigerator. Believe me, they are in no way inferior in their taste qualities traditional minced fish cutlets. We have selected several interesting and easy-to-follow recipes for you.

Features of preparing cutlets from canned fish

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

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

Fish cutlets: recipe with photos

This recipe involves adding rice to the minced meat. Canned fish cutlets with rice turn out fluffy and very tasty. Canned saury or mackerel are ideal for making these cutlets. However, you can use any other canned food in oil. And to give the cutlets saturated color, you can add grated fried carrots to the minced meat.

Compound:

canned fish - 1 jar;
2 medium onions;
rice (preferably short grain) - 125 g;
breadcrumbs;
a mixture of peppers and salt;
refined vegetable oil.

Preparation:

First of all, you need to boil the rice until almost done, and then rinse it and drain it in a colander. Don't forget to lightly salt the water.
We clean the onion, chop one head in a blender, and chop the second very finely.
Carefully open the canned food and place it in a deep bowl. Mash them with a fork. The fish fillet is ready.
IN fish fillet add rice.
Now add finely chopped onion and chopped onion in a blender.
Mix all ingredients well. This must be done carefully so that there are no lumps left and the consistency of the minced meat is uniform. Season the minced meat with salt and a mixture of peppers.
Lightly grease your hands with vegetable oil and form our cutlets. It is advisable to make them small so that they are well fried. Roll the cutlets in breadcrumbs.
Canned fish cutlets cannot be stewed, so we need to fry them well over medium heat until they acquire a golden color.
Ready cutlets can be served with any side dish.

Canned saury cutlets with semolina

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

Compound:

1 jar of saury in oil;
1 onion;
3 eggs;
5 tbsp. l. semolina;
½ tsp. soda;
breadcrumbs;
dill, frozen or fresh;
a mixture of peppers and salt;
refined vegetable oil.

Preparation:

The onion needs to be peeled and chopped.
In a separate bowl with deep sides, beat the eggs until smooth. Add semolina and onion to the egg mixture and then mix.
Place the canned food on a plate and mash thoroughly with a fork.
We wash the dill, dry it and chop it.
Add canned food, dill and the specified amount of soda to the eggs with semolina. Advice: you need to be careful with the proportions of soda: it is better to put less so that the cutlets do not have its aftertaste. The minced meat should be seasoned with a mixture of peppers and salt and mixed very well until smooth.
Leave the finished minced fish for 30 minutes to infuse.
After half an hour, you can fry the cutlets in the way we already know, after rolling them in breadcrumbs.
Serve the finished cutlets with potatoes or rice.

Tender cutlets with potatoes

What ingredients are added to minced fish cutlets to change their usual taste, for example, potatoes. By preparing fish cutlets from canned sardines according to this recipe, you will get a real culinary masterpiece.

Compound:

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

Preparation:

Canned cutlets with loaf

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

Compound:

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

Preparation:

Canned fish cutlets - what could be simpler? But even this simple dish requires knowledge of several simple secrets preparations. Follow the recommendations and recipes, and your favorite gourmets will not even realize that the fragrant meatballs on their plates are made from canned, not fresh fish.

Recipe for fish cutlets from canned pink salmon

Ingredients: - 1 can of pink salmon in its own juice (240 g); - 1 onion; - 2 chicken eggs; - 3 tbsp. l. flour; - 4 sprigs of parsley; - salt; - vegetable oil.

The cutlets will be more fluffy and airy if you use pancake flour. It won't affect their taste at all.

Drain the liquid from the jar of pink salmon, place the fish in a deep bowl and mash with a fork. Peel and finely chop the onion and herbs, beat the eggs and add all these ingredients to the minced meat, stir everything thoroughly and add salt if necessary. Add flour to the resulting mixture and stir until smooth.

The cutlet mixture will turn out to be quite liquid, so place it in heated vegetable oil using a tablespoon, like pancakes. Fry the cutlets on both sides until golden brown and serve with rice, mashed potatoes or fresh vegetable salad.

Canned fish cutlets with rice and potatoes

Ingredients: - 1 can of sardines or saury in oil (200 g); - 1/3 tbsp. white rice; - 2 potatoes; - 1 onion; - 20–30 g boiled beets (optional); - 1 small bunch of dill; - 100 g breadcrumbs; - a pinch of black ground pepper; - salt; - vegetable oil.

Cook the rice and potatoes until tender, remove the peel from the onion. Grate the boiled vegetables on a fine grater, chop the onion and herbs and combine all the prepared ingredients in one bowl. Mash the fish with a fork along with the oil and stir into the prepared mixture.

Mix the minced meat with your hands, pepper and salt to taste. Form it into oval balls and roll in breadcrumbs. Heat vegetable oil in a frying pan and fry the fish cutlets over medium heat.

It is not advisable to use sprats in the recipe; they have too strong a pronounced taste. In addition, after frying, such cutlets may taste bitter.

Canned fish cutlets are an easy to prepare dish and are an excellent budget alternative to minced fish cutlets.

For making meatballs, canned fish made from blanched fish such as tuna, pollock, saury, sardines and others are better suited. Below we will look at a variety of homemade recipes with photos.

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

Ingredients for cooking:

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

Preparation:
To prevent the products from falling apart, it is better to cook them with round rice. Boil the cereal in advance, add salt and, after mixing thoroughly, set aside.

Peel the onion, chop finely, sauté in vegetable oil until light yellow. Mix the cooled roast with rice.

Wash the dill, dry it, chop it finely, and put it in a bowl. We beat the eggs in there.

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

Mix the minced meat thoroughly, form cutlets, fry them until beautifully browned over high heat. Then turn it over, reduce the heat, add a bay leaf to the frying pan and fry under the lid until cooked. Delicious fish cutlets are ready to serve.

Sardine with semolina

Semolina is a neutral grain that is practically not felt in the minced meat. Therefore, even the most picky eater will like canned fish cutlets with semolina.

Ingredients:

1 b. sardines (canned);
1 tbsp. semolina;
2 eggs;
2 tbsp. low-fat mayonnaise;
1 onion;
a little salt.

Preparation:
Open a can of canned food, put all the contents in a bowl and turn it into a paste. Add semolina and mix.

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

Then we form small cutlets. Breaded them in flour or semolina, fry them on both sides until golden brown. Then add 2-3 tbsp. water, cover with a lid, simmer fish cutlets 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 sardines;
1 large egg;
100 g long rice;
1 large onion;
140 g Dutch cheese;
3-4 tbsp. regular flour;
a little salt and black pepper.

Preparation:
Boil the rice in advance and drain the water. There is no need to rinse rice with cold water, because... the starch, which serves as a binder, will be washed off.

Cut the hard cheese into small pieces 2x2 cm. Remove the peel from the onion and finely chop it with a knife.

Mash the canned sardines, first draining the fish juice. Add chopped onion to the fish, egg, rice and spices. Mix the cutlet mass thoroughly and begin to form the products.

We put about one and a half spoons of minced meat in our hands and make a round cake on our palm. Place a block of cheese in the center and make a cutlet.

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

Carefully place the cutlets on a plate so that cheese filling didn't leak. We decorate the dish with lettuce leaves and fresh vegetable slices.

Tuna with potatoes

Cutlets made from canned fish and potatoes turn out very tender and tasty. The fish sets the flavor and the potatoes add a delicate texture.

Ingredients:

1 b. canned tuna (in its 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.

Wash the potato tubers thoroughly, peel and cook until soft. Use a masher to make mashed potatoes and cool slightly.

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

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

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

Baked in tomato sauce with cheese

If fish cutlets 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. semolina;
3 tbsp. thick boiled tomato;
50 g Kostroma cheese;
2 large eggs;
3 tbsp. white flour;
a little table salt and your favorite spices.

Preparation:
Place the contents of the tin can on a plate, remove the existing spices, and mash the pink salmon to a pulp.

Peel the onion, grate it directly to the fish, add semolina, beat in raw eggs and mix everything thoroughly.

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

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

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

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

Ingredients:

1 b. canned saury;
0.2 kg 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);
a little salt.

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

Remove the husk from the onion, wash it, and finely chop it. We peel the carrots, finely chop them, and cut the garlic cloves with a sharp knife. Saute 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 by mixing mashed canned food, millet porridge, sautéed vegetables, chopped dill, egg and spices in one bowl until smooth.

With wet hands we form small pieces, 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 balls with crab sticks.

Ingredients:

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

Preparation:
We drain the juice from a can of canned food, crush the fish pieces into a pulp, after removing the spices.

We take the seafood out of the freezer, let it thaw a little, and rub it with large shavings.

Wash the green onions, finely chop them, mix with tuna and seafood. Salt the mixture, beat in the egg and mix.

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

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

To ensure that canned fish balls always turn out tasty, appetizing and keep their shape well, you should adhere to the following rules:

You can get fluffy cutlets by adding wheat bran, special pancake flour or semolina to the minced meat;
The tastiest cutlets will be made from minced meat made from canned fish in oil and blanched fish;
It is best to add sauteed onions to minced fish, because... the fried vegetable becomes sweeter and softer;
to prepare cutlet mass, use only chilled canned food;
Canned smoked fish (for example, sprats) are not suitable for the recipe, because they have a very strong taste and will taste bitter in the finished dish;
if the mass is prepared only from lean blanched fish, then add a piece of melted butter for juiciness;
knead the cutlet mass with your hands, and before frying, keep it in the refrigerator for half an hour;
multi-component minced cutlet must contain a fish component of at least 2/3 of the total volume;
so that cutlets with rice or oatmeal turned out denser boiled rice or the oatmeal is additionally twisted in a meat grinder;
It is convenient to sculpt products with wet hands;
You can serve cooked fish cutlets 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 a variety of sauces and side dishes, so there are no limits to culinary experiments here. Bon appetit everyone!