Canned fish cutlets: simply delicious. Recipes for canned fish cutlets with rice, vegetables, potatoes

17.10.2019

Text: Evgenia Bagma

Didn't have time to buy groceries, but your family is waiting for you to have a delicious and interesting dinner? You can always cook cutlets from canned fish- You probably have a jar of sardines or tuna in your house...

How to make cutlets from canned fish?

Canned fish cutlets are a simple, convenient and, what is also important, budget option for fish cutlets. Canned food is stored for a long time and does not require careful processing for cooking. fish fillet- just drain the juice or oil and mash the canned food with a fork. Oil or juice can also be added to the minced meat for cutlets if you find it not juicy enough.

As for the benefits of cutlets made from canned fish, of course, the long-term heat treatment that is carried out for the production of canned food “kills” the benefits and nutritional value of the fish. However, canned foods contain processed and softened fish bones, which are rich in calcium. So, 100 grams of canned fish contains the same amount of calcium as a glass of milk. The antioxidants lycopene and beta-carotene contained in fish become beneficial when the fish is processed at high temperatures. You should not overuse canned food and cutlets made from them, but as a quick and simple option for dinner - these recipes are quite suitable.

Recipes for canned fish cutlets

Canned fish cutlets with rice and potatoes.

Ingredients: 250g sardines, 8 potatoes, 1 cup rice, 2 onions, 2 eggs, salt, pepper.

Preparation: boil the potatoes, boil the rice, cool everything. Grind peeled potatoes, rice and onions through a meat grinder. Mash the canned food with a fork, after removing the seeds. Add salt, pepper, finely chopped herbs, eggs, minced mixture, and knead well. Form cutlets, roll in flour and fry until golden brown.

Canned fish cutlets with semolina.

Ingredients: 1 can of sardines, 1 glass of semolina, 1 onion, 2 eggs, 2-3 tbsp. mayonnaise, salt, a pinch of soda.

Preparation: mash the canned food with a fork, mix with semolina, add chopped onion, eggs, mayonnaise, salt, soda, leave for 15-20 so that the semolina swells. Form cutlets, roll in flour or breadcrumbs, fry in vegetable oil, place in one frying pan, add 3 tbsp. water, cover with a lid, reduce heat and simmer for another 5 minutes.

Canned fish cutlets with spices.

Ingredients: 200g canned pink salmon, 250g potatoes, 1 onion, 1 clove of garlic, 2 bay leaves, ¼ tsp. ginger, 1 tbsp. butter, 1 tsp. turmeric, 2 bay leaves, grains from 2 cardamom boxes, 1 tsp. sugar, ½ tsp. salt, pinch hot chili, a pinch of cinnamon.

Preparation: chop the onion, garlic, cut the potatoes into cubes. Fry the onion and garlic in butter with the addition of ginger, add the potatoes and cook for another 5 minutes. Add canned fish to the vegetables, after draining the liquid from them, add turmeric, Bay leaf, 100 ml hot water. Cover with a lid, simmer for 15 minutes, remove the bay leaf, add the crushed cardamom seeds. Mash the mass with a masher, add salt, sugar, chili, cinnamon. Form the colettes, roll them in breadcrumbs, fry on each side in a small amount of vegetable oil.

Canned fish cutlets with rice in corn flour.

Ingredients: 300g rice, 1 can of canned fish, 2 onions, 2 eggs, 3-4 tbsp. corn flour, vegetable oil, salt, ground pepper.

Preparation: boil the rice, mash the canned fish with a fork or chop it with a blender, fry the chopped onion until golden brown, mix the ingredients, beat the eggs into the minced meat, salt, pepper, knead. Form the minced meat into cutlets, roll in corn flour, and fry in vegetable oil.

Serve canned fish cutlets with potatoes, buckwheat, rice or other side dish of your choice. When serving, cutlets can be topped with tomato sauce.

Delicious and satisfying cutlets made from canned sardines with rice will not leave you indifferent. This is an excellent complete lunch or dinner for the whole family. They are quite quick and easy to prepare. The products are quite accessible to each of us. If you need to feed your family quickly and satisfyingly, then you will like our recipe.

To prepare cutlets from canned sardines with rice and potatoes, take the following products.

Rinse the rice and boil until done. Cool.

Boil jacket potatoes 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, and remove large bones. Add to plate chicken eggs, crushed canned food. Mix thoroughly. Season with salt and ground pepper. You can use fish seasoning.

Heat oil in a frying pan. Form the mixture into cutlets of the desired shape. Place on a hot frying pan. Fry on both sides until golden brown over low heat. Place the finished cutlets on a paper towel to remove any remaining oil.

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

Bon appetit!

I remember we fried these cutlets from canned fish back in student years- at that time, not a single feast in the hostel was complete without them. Many years have passed since that time, and a couple of weeks ago my husband reminded me of them - we treated him to saury cutlets at work, my husband liked it and wanted me to make him such cutlets. That’s when I remembered my wonderful student years, I had to remember the recipe - I modified it a little, read on the Internet about boiled potatoes.
My husband really liked the fish cutlets I made from canned saury in oil, now he asks for them often - and I’m glad, because you don’t need any expensive ingredients to prepare them. You get cutlets like this economy class, but very tasty and juicy, while they do not fall apart, but taste very pleasant and tender. I recommend everyone to try this option and add variety to their daily diet.
When preparing fish cutlets from saury, I choose fish from the Yuzhmorrybflot brand - it has been tested several times, these canned foods are the most delicious.

I put the contents of the jar in a deep salad bowl and mash the saury thoroughly with a fork.

I boil the rice until tender in salted water; I get about a glass of boiled rice, which is exactly the amount needed for a jar of saury.
I boil the potatoes in their skins, then peel them and grate them on a fine grater - this, together with the eggs, will help 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 better yet, take a couple), finely chopped parsley, salt and ground black pepper to taste into a container with chopped saury.

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

If it is a little runny, place it in the refrigerator for 20-30 minutes.
Let’s start forming the cutlets; I don’t recommend making them huge, because during the frying process 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 breadcrumbs, then you can use regular flour, but after flour the pan will start to smoke, in general, the first option is better.
Fry canned saury cutlets in sunflower oil on one side until golden brown. Then we carefully turn them over onto another and bring them to readiness. The process of frying such cutlets is not particularly long, since all their components are already ready for use.

These are the ruddy and delicious saury cutlets I got - they are very juicy inside, and the taste is simply delicious. One canned saury yields approximately 12 cutlets; 2 cutlets did not survive to the photo shoot, which my little son devoured with gusto.

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

Cooking time: PT00H30M 30 min.

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

How to choose?

The choice of canned fish is very wide. But often we buy a “pig in a poke”. After all, we know nothing about the contents of these metal cans. The main criteria will be visual inspection and trust in the manufacturer. Besides:

cans 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 contain only fish, sunflower oil and natural spices and salt) - the more various artificial flavors and additives are indicated there, the less healthy the product will be in the end.

Preparing Ingredients

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

Make sure the canned food is chilled before cooking. This will simplify further work with them. When crushed with a fork, all parts will mix evenly, and you will get a homogeneous consistency.
Don't make the cutlets too big. If you try to turn them over in the pan, they may break.
When preparing minced meat, make sure that the fish is chopped well enough. This way you will achieve a uniform taste, and they won’t fall apart.
Semolina will help turn cutlets from any fish puree into a fluffy soufflé. Mix it with the 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. Too large pieces 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 at the nearest supermarket. The following fish are good 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. Don't forget that final result will depend not only on the canned food used, but also on additional ingredients. They can be rice, potatoes, semolina. Spices also play a significant role. A moderate amount of them added to a dish can beneficially highlight the taste of 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 delicate.

So, to prepare cutlets from canned food according to classic recipe we will need the following ingredients:

the canned food itself (you can choose according to your own taste) - one can will be enough to feed your family;
a pair of chicken eggs;
large onion;
milk (you can also use water, but it will taste better with milk);
black bread or loaf - a couple of pieces;
pepper mixture;
breading (you can take crackers or use regular flour for these purposes).

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

Step 1. Open the canned food and crush it with a fork. You should not use a blender, as the fish is quite soft and you can overdo it and get a puree. It will be much more pleasant to taste the fish without bumping into bones or too large pieces.

Step 2. Pour milk over the bread and let it brew. When softened, it will be much easier to mix with minced meat.

Step 3. Boil the eggs hard. Some housewives add them raw. You can try both options. We will peel the finished eggs and chop them finely (you can also use a fork).

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

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

Step 6. Fry our preparations until done. Since the canned food is already ready, this will take literally 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 housewife. For example, if you are preparing them for children, then use a double boiler. This will help avoid the appearance of harmful carcinogens in the dish.

With rice

For this recipe we will need the same ingredients as for the classic version. Only one new one is added - this is rice. You will need about one and a half cups of it (ready). The good thing about this recipe is that if you have some rice left over from yesterday's dinner, it can be used to prepare a new dish. If you cook fresh, then take peeled. This rice will provide the gluten we need, which will prevent the cutlets from falling apart.

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

After this, add rice. If you just boiled it, let it cool a little. Next come spices, chopped onions, salt. To give the cutlets a special flavor, you can add herbs to your taste. Mix well and form cutlets, roll them in breading and fry.

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

To learn how to make canned fish cutlets with rice, watch the video below.

With semolina

One of the most popular recipes. Semolina can be added to almost any cutlet. Canned options are no exception. Regardless of what recipe with semolina 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 milk over it (if the quantity 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. Among the additional ingredients we will also need a couple of eggs, pepper, salt, and onion. If you don’t like the cutlets to be greasy, drain all the oil in advance. To do this, place them in a colander. We arm ourselves with a fork and chop the pieces of fish. The onion adds tenderness to the cutlets, but for this you need to chop it finely. You can also use a blender. Next, break the eggs into minced meat, combine them with semolina, salt and spices. Let it sit until the semolina softens. If you are cooking for children, you can give the cutlets funny shapes.

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

To learn how to cook semolina cutlets, watch 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 youngest tasters, take it with you on a picnic, and even use it as the main dish for a family dinner.

With potatoes

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

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 in which you add spices, as this will determine the final taste of the cutlets. So, put the frying pan on the fire, add oil and fry the onion and garlic. Next, cut the potatoes into pieces and place them raw in the pan. The first spice we will use is ginger. Fry for 5 minutes. Pour half a cup of water and add the next batch of spices: turmeric and bay leaf. Add the mashed fish at the same stage.

Now you can rest while everything simmers (20 minutes). The fire should be moderate. Open the lid, remove the bay leaf and add a small amount of cardamom. Remove from heat, stir and crush with a masher. All that remains is to add salt, chili pepper and cinnamon. Our spicy minced meat is ready. There is nothing original in the process of frying cutlets. Form, place in a frying pan and wait until golden brown on both sides.

If you want to cook fish cutlets for festive table, then use salmon. This noble fish goes well with potatoes. In this case, you can leave the traditional spices (salt, pepper) so as not to overpower the taste of the fish. None of your guests will even guess that you used canned salmon.

With oatmeal

To make the cutlets tender and tasty, use cereals instant cooking. They will reduce cooking time. If these are not available, then you can get by with regular ones, but they will need to be pre-soaked in warm water. boiled water. The recipe for making fish cutlets 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 through new ingredients.

As with all the recipes discussed above, you will need a jar of canned fish for preparation. Open, remove bones, chop. Everything else is just as simple. Mix the fish with chopped onion and beaten egg. Add 6 tbsp. l. flakes and chopped dill (you can also use the dried version). All that remains is to add salt and pepper. Even though 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 advantage 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, 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 prevent the plate from looking empty, add fresh chopped vegetables as a complete side dish - a great option for those who are watching their figure.

To make the dish even more dietary, try baking the cutlets in the oven. You can try cooking them in a double boiler. To give the crust a delicious golden brown color, lightly fry it in a little oil. If the pan allows it (the food does not burn), you can do without it.

So, take a glass of boiled buckwheat. You don’t even need to salt it, since the canned food is already salted. We recommend using sardines for this recipe (although other canned foods will work). Add it to the crushed fish (you will also need one jar). Sauté carrots and onions in a frying pan and place in minced meat. Next is the line of eggs (2 pcs.), spices, salt. Our minced meat is completely ready. All that remains is to form neat cutlets, roll in breading and fry.

You can diversify your menu and please your loved ones with simple and healthy fish cutlets. And you can organize this very inexpensively using canned fish tasty dish. With enough experience, it may well become a “crown”. Another plus is its speed; if you have canned fish on hand, you can organize a stunning dinner in half an hour.

Here are a few recipes for making cutlets from canned fish with visual photos for housewives to take note of.

Quick recipe

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

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

Add onions from the frying pan, oatmeal, and eggs to the fish. Season everything with salt and pepper and mix well. Form small cutlets and roll in breadcrumbs, place in a frying pan heated with oil.

Fry on both sides and send ready dish on a plate.

Canned fish cutlets with carrots

For variety and to reduce the calorie content of the dish, you can add various vegetables to canned fish cutlets. 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 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 (cereals) – 110 gr.;
allspice, dried herbs, salt - optional.
vegetable oil - 1 or 2 tablespoons. spoons;
breading (breadcrumbs).

Cooking time – 35 minutes.

Calorie content – 182 kcal/100 g.

Send the rice to boil on the stove. At this time, grate the carrots, 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 place in a bowl.

Add onions and carrots and boiled rice there. Grind with a blender or fork, break the egg and add spices. Afterwards, mix everything thoroughly. Pour oil into a frying pan and heat it up, form cutlets from the cutlet mixture, roll them in breading and place them in the frying 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 made from canned fish with potatoes and rice. Perfect as a side dish for this dish. vegetable stew. 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 (cereals) – 110 g;
breading (breadcrumbs);
salt, dried herbs and ground black pepper - optional.
vegetable oil – 1 or 2 tbsp. spoons (for frying).

Calorie content – 217 kcal/100 g.

Now let's look at how to prepare canned fish cutlets with rice and potatoes. So, wash the potatoes, peel them, put them in a pan of water and put them on the stove to cook. At the same time, put a saucepan of water with rice on the stove - the rice must be boiled.

At this time, open the can of saury, remove the saury from the oil, remove the bones and place the fish in a deep bowl. Boiled rice and boiled potatoes, which it is advisable to pre-cut into small cubes, also go there.

Then chop everything with a fork or using a blender. Next, pepper and salt everything, add herbs. Mix thoroughly and form medium-sized cutlets from the finished mixture.

Afterwards, heat a frying pan with oil, roll the cutlets in breadcrumbs, and fry until a soft golden brown 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 optimal to serve them with vegetables or mashed potatoes.

Ingredients:

sardine, canned in oil – 1 can (for 240 g);
onion – 1 pc. (small);
rice – 110 gr.;
potatoes – 1 pc.;
oil (for frying) – 1 or 2 tablespoons. spoons;
allspice, salt - optional.

Cooking time – 35-40 minutes.

Calorie content – 205 kcal/100 g.

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

Peel and finely chop the onion.

Open the sardines and remove from the oil. Place the fish pieces into a deep bowl, removing large bones in advance.

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

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

Place the frying pan on the stove, pour oil into it and fry the cutlets on it, having first rolled them in breading.

Fried on both sides, golden brown fish cutlets from canned sardines with rice, remove from the pan.

Bon appetit!

Canned pink salmon cutlets 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 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;
onion – 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 the canned food and drain the oil. Remove large bones, if necessary, and place the fish in a deep bowl. Add onions, semolina, and eggs.

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

Fry the cutlets on both sides until a golden brown crust has formed. Canned pink salmon cutlets with semolina are ready to serve!

Tips for beginner cooks

Any dish, even something as simple as fish cutlets from canned food, has its own subtleties of preparation. Here are a few nuances that may be useful to those who have never prepared them before:

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 as much effort and time as chopping with a fork;
Cutlets can not only be fried, but also baked in the oven, so they will contain less oil and more vitamins will remain;
More delicate taste cutlets are obtained if the egg is not broken into a cutlet mass, but first beaten in a separate cup. You should not beat it until foamy, the main thing is that the white and yolk are mixed;
When forming cutlets, so that the mass does not stick to your hands, it is recommended to periodically dip them in a cup of cold water;
It is better to drain the oil from canned fish not to throw it away, but into a separate bowl - it can be added to the total mass if it turns out to be very dry and dense;
If you can’t chop the onion finely enough, you can saute it in a frying pan for 5 minutes. Then it will become softer and easily crushed as part of the cutlet mass;
Instead of breadcrumbs, flour or semolina is perfect for breading. They can also be added to the cutlet mass if it turns out to be watery and the cutlets are poorly formed.

You can also prepare a simple sauce for cutlets made from canned fish - sour cream or with tomato paste. Delicious fish cutlets will certainly be appreciated by household members, and housewives will definitely like the speed and ease of making them from canned fish.